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"Loved it"

The kefir was very easy to make and tasted great. I got several batches out of one envelope, so that makes it quite inexpensive too.

- Lorraine

Kefir Starter Culture

SKU: 6601
$6.99

Availability: In stock

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Description

Details

Make kefir at home with this powdered starter culture. With no grains to maintain, this culture is easy to use to make homemade kefir at a much lower cost than buying kefir at the store, and it's delicious! Drink plain, add flavoring, or use kefir in many different recipes.

  • Each box contains 2 packets of kefir starter.
  • Use 1 packet with 1 quart dairy milk, juice, or coconut milk or coconut water.
  • Cultures at room temperature, 72°-74°F, no appliance required.
  • Avoid using ultra pasteurized or UHT milk.
  • May be re-cultured 2-7 times, using a small amount from the current batch to make a new batch. 
  • Instructions for using this culture are included and may be found here
  • Having trouble making kefir? Browse our Expert Advice Articles on Kefir or contact us for assistance.

 

Ingredients

  • Proprietary blend of selected strains of lactococci, lactobacilli, Leuconostoc, and Saccharomyces fragilis bacteria.
  • May contain trace amounts of soy and milk. 

 

Allergen Information

  • May contain trace amounts of soy and dairy.
  • Manufactured in a facility that produces products containing soy and dairy.
  • Non-GMO.
  • Gluten-free.

 

Shipping and Storage Information

  • Our kefir starter culture is shipped in a dehydrated state in a barrier-sealed packet. 
  • For best results, store in the refrigerator or freezer and use by the date on the box.

 

 

Actual product may differ from image shown above.

 

Additional

Additional Information

UPC 00814598020353

Reviews

10 Reviews For "Kefir Starter Culture"

Items 1 to 10 of 58 total
  1. So easy to make!

    by Sophie on 05/02/2018

    Quality
    Price
    Value

    This is my first time making Kefir and I am thrilled with how easy it is to make! I've already made two batches and love the flavor.

  2. Great easy culture

    by GreenT on 02/28/2018

    Quality
    Price
    Value

    Love how simple it is to make and keep the kefir going. Just what I hoped it would be.

  3. Great product!

    by Lissa on 01/14/2018

    Quality
    Price
    Value

    Works great.
    Easy to use.
    Good price
    Prompt service
    What more can I say?!

  4. Awful

    by KA on 01/12/2018

    Quality
    Price
    Value

    I have used other starters and had good luck with them. This was awful.

    Response from CFH: We are terribly sorry the Kefir Starter did not work. We thank you for taking the time to troubleshoot with us, and we wish you success on your future culturing projects!

  5. My favorite kefir

    by Julie on 01/05/2018

    Quality
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    Value

    I have tried kefir grains, but I always come back to these starter packages. They work better for me and I love the taste!

  6. Great Product!

    by Peggy Pie on 11/28/2017

    Quality
    Price
    Value

    I love using their Kefir Starter Culture making Kefir with Coconut Water. It is So Great!

  7. Not what I expected

    by Kchap on 08/30/2017

    Quality
    Price
    Value

    My instructions said I could use milk or coconut water for my starter culture. So I ended up using coconut water, and the finished product was more of a syrupy sweet drink. No carbonation, and it was a little difficult for me to drink because of the flavor. I will say, however, that I was able to use my starter culture over again, except it only produced the same results. I wish I had a little more knowledge on how to culture my pack. I feel like I just wasted it. No worries. I will eventually purchase another one, and work on it from there.

    Response from CFH: Thanks for the review and for working on this behind-the-scenes! We do hope your next batch is perfect, and feel free to contact us directly!

  8. Delicious mild flavor in raw Nubian milk

    by Laurie on 07/16/2017

    Quality
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    Value

    I used one packet to a half gallon of fresh goat milk. I couldn't find anything about starting at "goat temperature", so I let it cool to about 80°F. I hope to reculture many times.

    Response from CFH: It's the same temperature as it would be for cow's milk. The manufacturer recommends 72-74º for the temperature to cool the milk down to, as well as to culture the 12-18 hours at.

  9. Not as good as grains

    by Farmer Brown on 07/08/2017

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    Value

    I tried the starter (powder) culture with fresh goat's milk and it never thickened after 25 hours of sitting on my counter, and it tasted like plain milk. I'm going back to grains.

  10. Great way to get familiar with milk kefir!

    by Short Kefir Girl on 06/07/2017

    Quality
    Price
    Value

    I tried this before finally buying the actual milk kefir grains. It was delicious. My first batch did not thicken as I expected, but I placed it in the refrigerator anyway. By the next morning it was nice and thick, as was every batch after that.

Items 1 to 10 of 58 total

Write Your Own Review

Quality

Price

Value

Ingredients

Ingredients

  • Proprietary blend of selected strains of lactococci, lactobacilli, Leuconostoc, and Saccharomyces fragilis bacteria.
  • May contain trace amounts of soy and milk. 

 

Allergen Information

  • May contain trace amounts of soy and dairy.
  • Manufactured in a facility that produces products containing soy and dairy.
  • Non-GMO.
  • Gluten-free.

 

Questions

Questions on Kefir Starter Culture

Sort by Ascending
Items 1 to 10 of 13 total
  • From Megan at 9/22/2016 6:41 PM
    • I used the kefir starter with coconut water and followed the directions. It tastes good and got cloudy but is not fizzy at all. Is that right? I know the grains should make it fizzy but not sure about the powdered starter. Thanks!
    • Great question! Sometimes it carbonates in open air, but if not, you can use these instructions (even though it says it's for water kefir): http://www.culturesforhealth.com/learn/water-kefir/bottling-water-kefir/
    • Do you find this question helpful?  Yes   No
  • From Juls at 8/30/2015 8:29 PM
    • Can the Kefir starter culture use as water Kefir, using it on sugared water? And if so, what is the amount of sugar to be used? and would it be re-culturable a few times? Thank you!
    • The Kefir Starter Culture can be used to make water kefir. You can culture juice, sugar water, coconut water, dairy milk, and most non-dairy milks with the powdered starter.

      When making water kefir, we recommend using 1/4 cup of cane sugar per quart of water. For more information on the best ingredients to use, you can view this article:

      http://www.culturesforhealth.com/water-kefir-ingredients

      The rest of the instructions that come with the culture can be followed for times, temperature, and reculturing.
    • Do you find this question helpful?  Yes   No
  • From rifka at 8/14/2015 7:02 AM
    • I am vegan and want to make coconut kefir what do I need to buy and how do I use the culture you sell to make the coconut kefir
      thank you,
      Rebecca
    • You might want to try water kefir grains, they can be used directly in coconut water (be sure to put the grains back into sugar water when finished). You can also use finished water kefir to inoculate coconut milk for coconut milk kefir. You'll find instructions here (Option 3): http://www.culturesforhealth.com/coconut-milk-kefir-recipe/
    • Do you find this question helpful?  Yes   No
  • From Deborah Weinstein at 8/2/2015 10:40 AM
    • The first batch I made turned out delicious. The second batch recultured
      just produced sour, undrinkable milk. I did follow the directions carefully.
    • The starter culture can normally be reused several times providing that the new batch is made within 5 to 7 days. The new batch should be started in a clean jar using 1 quart of milk and 1/4 cup of your previous batch. Over or under culturing a batch will make it more difficult to reuse the starter so be sure your temp is within range (72° to 74≈) and put your finished kefir in the fridge when it reaches a thickened milk stage.

    • Do you find this question helpful?  Yes   No
  • From Jen at 4/10/2014 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.
    • Do you find this question helpful?  Yes   No
  • From Jen at 4/10/2014 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 3/16/2014 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 3/11/2014 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 12/11/2013 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 11/22/2013 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, 72-74ºF, and the milk will warm up and begin to culture on its own.
    • Do you find this question helpful?  Yes   No

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Fresh Kefir from Your Own Kitchen!

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