Kefir - Reculturable
Kefir is the oldest fermented milk known to mankind. Its name was originated from a turkish vocabulary - Keif, which means pleasing sensation. It was originally produced in the Caucasian mountains. There is saying that consumption of Kefir was responsible for longevity of the natives of this region. Kefir is known for its special and valiant health properties. Today's scientific results have demonstrated the various health properties of this traditional artisinal food.
This culture can be re-cultured.
CULTURE INCLUDES: lactose, latic cultures, yeast, asorbic acid
YIELD: One packet will culture 1/2 gallon of milk.
STORAGE: Keep packages in the freezer, they will last up to 4 years.
DISCOUNTS: If you really love these you can buy 12 or more packs and you will receive our price break of $3.00 for each pack.
NOTE: This is very simple to make using our Yogotherm (E69).
Tip from a customer!!
"Just a tip for long incubations requiring
temperatures of 86-100F: If your oven has a Proofer setting, you can use
that. If not, you can use a poor mans proofer, in which you boil 2 cups
of water in a pot or large glass measuring cup, cover it and put it in
the oven for 15 minutes while you heat your milk. Remove the pot and put
in the cultured milk. The oven will stay a balmy 92-96F for hours!!"
Jim, our tech man, had this to add: There are many other ways to do this
as well. Mine is to use an insulated cooler with bottles of warm water
to hold the temps. This will keep your oven open for use and you can
move the cooler out of the way.
Q. I just purchased a packet of
the c45 kefir culture that came from your site. I was curious to know
if I could make a smaller batch of kefir using the packets...this is my
first time making kefir and I am probably the only person in my house
who will be consuming it.
Do you know if anyone has had success doing a half or quarter batch?
A. You should be able to approximate 1/2 of a pack but the other half would need to be used up within a month once opened.
What are people saying about us? Check it out here.
The Cheese Queen is in Food and Wine and Barbara Kingsolver's
book Animal, Vegetable, Miracle!
Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!
Ricki, the cheese queen