Happy Cheese Makers Since 1978
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$6.95
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    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, bacterial cultures (L.lactis, L. cremoris, L. Diacetylactis, Leuco cremoris, L. rhamnosus, K. marxianus) and probitic bacterial cultures (Bifido lactis, L. Rhamnosus).

    YIELD: One packet will culture 1/2 gallon of milk.

    STORAGE: Keep packages in the freezer, they will last up to 2 years.

    DISCOUNTS: If you really love these you can buy 12 or more packs and you will receive our price break of $4.00 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.



    Based on 5 Reviews
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    From:

    really good kefir!

    I've been making this kefir for a couple of months, using raw jersey milk and it has recultured perfect every time. Very pleased with the product

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    From: Taberg

    Kefir Reculturable

    Easy to make

    Rating:

    Pros:
    • delicious!!!
    Cons:
    From: Boston, MA

    Make lassi with this

    During the summer I make a lot of rose and cardamom sweet lassi with this kefir It's perfectly smooth, tangy and effervescent and re-cultures very well.

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    From: VA

    Very nice kefir

    I think this culture makes a very good kefir and recultures very well. I prefer it over kefir grains for consistent results.

    Rating:

    Pros:
    • easy to make
    • flaverfull
    Cons:
    • not as thick as what you get at the stor
    From:

    yum

    We bought this culture because we love yogurt and keifer. Its a very simple recipe but not quite as thick as you get at the store and stronger than what you get at the store. We use it with a quart and a half of fresh goats milk and find that it is nice with about 3 tablespoons of sugar and a teaspoon of vanilla after culturing and then with some blueberry's yum:) I would defiantly recommend to the beginner cheese maker.