- Welcome, Guest! (Log In)
- View Cart
- Contact Us
- 1-800-962-1959
Details
Make milk kefir with this powdered starter culture. Can be used with cow, goat, or soy milk. 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 Milk Kefir Starter Culture
2 Item(s)
- From Tariq at 9/6/12 2:21 PM
- What is the difference between the Kefir Starter (made out of powder) vs. the Milk Kefir Grains product? They seem to do the same thing but there is a significant price difference.
- We have a great article that discusses the differences and similarities:
http://www.culturesforhealth.com/choosing-kefir-grains-versus-powdered-culture - Do you find this question helpful? Yes No
- 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 with milk kefir grains. Just strain your kefir and put the grains in fresh milk for your next batch.
- Do you find this question helpful? Yes No
Ask Your Own Question
Back to the product pageCustomer Reviews
- Easy Culture! Review by Yurek
-
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 12, 2013)Quality Price Value
- The best Kefir using RAW cow AND goat milk from a local dairy Review by Anni
-
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.Price Value Quality
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)
Attention!
Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.