Kefir Starter Culture

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$5.99


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Kefir Starter Culture

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Make kefir with this powdered starter culture. Can be used with cow, goat, soy milk, juice, or coconut water. May be recultured by using a small amount from the current batch to make the new batch. The number of times the kefir can be recultured will depend upon a number of factors including how careful the user is about cleanliness and not contaminating the culture.

Yield: Makes two batches. (Each batch can generally be recultured several times.)

Click here to view the instructions for making kefir using this starter culture.

Ingredients: Skim milk, ascorbic acid, live active bacteria (l. cremoris, l. plantarum, s. lactis, s. cremoris, s. diacelilactis, saccharomyces kefir)

Packaged in a facility that produces products containing wheat, soy, nuts, and fish.

Note: If you are looking for milk kefir grains, click here.

Questions on Kefir Starter Culture

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  • From Jen at 4/10/14 12:48 PM
    • Is there an advantage or preference for using water kefir grains over the kefir starter for the coconut water kefir?
    • The Kefir Starter Culture is a single-use culture containing a short list of bacteria and yeast strains. This culture may be recultured by using a small amount from the current batch to make the new batch, a few times, but eventually new starter must be purchased. The advantage of using this culture is that there is very little maintenance involved.

      Water Kefir grains are a reusable culture containing a long list of bacteria and yeast. The grains may be reused indefinitely, as long as they are cared for properly. For making coconut water kefir, proper care includes rehydrating in sugar water, and alternating coconut water with batches of sugar water, to keep the grains healthy. Water kefir requires daily maintenance, but the advantage to using the grains is that one need not purchase any more cultures.
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  • From Jen at 4/10/14 11:49 AM
    • Can the kefir starter culture be used with fresh coconut water extracted from a young Thai coconut?
    • Absolutely. The kefir powdered kefir starter will not change the texture but will give your coconut water a delicious tangy flavor.
    • Do you find this question helpful?  Yes   No
  • From JeffB at 3/17/14 10:29 PM
    • I noticed that it does not say you can use Almond Milk or Coconut Milk. What happens if I do?

    • duplicate
    • Do you find this question helpful?  Yes   No
  • From JeffB at 3/17/14 10:29 PM
    • I noticed that it does not say you can use Almond Milk or Coconut Milk. What happens if I do?

    • Our kefir starter culture can be used with coconut milk. You should have a distinctive sour smell/taste, even though it likely will not thicken as a product made with dairy milk. Nut milks yield inconsistent results, possibly due to the additives, so you may have better results with homemade milks.
    • Do you find this question helpful?  Yes   No
  • From Denise at 3/11/14 4:42 PM
    • Will it kill the culture if I mix it in with potatoes and bake it?
    • The bacteria in cultures are destroyed by high heat. However, the culturing process itself can alter the nutritional and taste profile of the milk, and much of that does survive the baking process.
    • Do you find this question helpful?  Yes   No
  • From Rita at 12/12/13 11:46 PM
    • Can I freeze this? If so, how long will this last in the freezer?
    • Yes, this culture can be stored in the freezer. It should last for about 12 months.
    • Do you find this question helpful?  Yes   No
  • From Kelly at 11/22/13 1:18 PM
    • When reculturing with , do I need to heat the milk that I will be mixing the culture with?
    • When re-culturing using kefir from a previous batch, there is no need to heat the milk. Make sure the culturing temperature is in range, 72-80ºF, and the milk will warm up and begin to culture on its own.
    • Do you find this question helpful?  Yes   No
  • From Tara at 7/31/13 11:06 AM
    • I want to make fermented grape juice. Would this be the right kind of culture to use? Thanks!
    • You may use the Kefir Starter Culture or if you prefer a reusable culture, you can use Water Kefir Grains to ferment grape juice.
    • Do you find this question helpful?  Yes   No
  • From Tariq at 9/6/12 2:21 PM
  • From Emily at 7/16/12 5:39 AM
    • When making kefir with raw milk, is it necessary to make a pure mother culture with pasteurized milk (as is necessary with the piima culture)?
    • No, a mother culture isn't necessary.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Culture Review by Lnettegar
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I think it worked? Unsure, I've used the culture first with Coconut milk, it seemed that it thicken and continued to use for a second batch to see how that works and now am doing a batch with Goats Milk, which seems to work better, the milk is thicker with a slightly tart taste. Am considering my next step with kiefer grains. (Posted on March 20, 2014)
Love it Review by Gigis
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Super easy to do, fabulous easy to follow instructions and goof proof. I wish I knew how many times this could be reused, I followed the directions and used a 1/4 cup from the two quarts 3 times, but it was not made clear how many times that would work .

Response from CFH: The number of times the kefir can be recultured will depend upon a number of factors including how careful the user is about cleanliness and not contaminating the culture. (Posted on March 7, 2014)
No directions Review by Jan
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I did not use the product because it did not come with any kind of instructions, i couldnt remember how to mix it and couldnt find them. WHY couldnt you people include a 2 inch piece of paper with simple directions???

Response from CFH: Always feel free to contact us with any packaging problems. We are happy to correct any issues. (Posted on February 27, 2014)
Excellent product Review by Deb
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I used to use the kefir grains when we milked goats and no matter what I did, I could not make a kefir that my husband and I liked. We could only drink it in smoothies with a lot of fruit and maple syrup sweetener and that adds a lot of calories we didn't want. I worked with it for 3 years before finally giving it up. I just recently found out that there is a product such as this ... and WOW I'm so impressed.

It's super easy to make and I have been able to reculture mine many times over before having to make a new batch. The taste is so pleasant that I can drink it plain or put it over cultured chutney with nothing added. I read that it might not be as potent as using grains but for those of us who were using nothing, this is a true blessing!

It's an awesome product, easy to do and very pleasant, I recommend it to everyone!!! (Posted on February 21, 2014)
Coconut milk Review by Kelli
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I tried making this twice with coconut milk. I followed directions exactly, but neither of my batches turned out. Very disappointed.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. (Posted on January 24, 2014)
Great introduction to kefir! Review by Karin H
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This starter culture is the perfect way to experience making kefir for the first time. Now that I've discovered I like it, I'll be upgrading to the grains. ^_^


The product and the price are excellent, & I'll definitely be back for more! (Posted on December 31, 2013)
Easy Culture! Review by Yurek
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It was the first time that I have cultured kefir (or anything for that matter). I found the instructions very well researched and easy to read. I have been using the culture now for a few months with regular, pasteurized, 2% cows milk and it is still going strong. I didn't know how much I would like Kefir until buying this culture! (Posted on January 11, 2013)
The best Kefir using RAW cow AND goat milk from a local dairy Review by Anni
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Value
Quality
Over the past month or so, I have been enjoying the Kefir that I have been making using RAW cow AND goat milk from a local dairy.
I heard that it may not culture as well using raw milk. Honestly, now I can say that it worked well for me and I have never had better tasting Kefir!

Thank you Cultures For Health! :o)

Ann Chenoweth :o) (Posted on January 10, 2013)
View More Reviews >>


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