Happy Cheese Makers Since 1978
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    Kefir has been called the "champagne of dairy products." Our kefir produces a rich, creamy drink with a bubbly effervescence which may be sweetened with honey or maple syrup to produce a refreshing and nutritious dairy treat. This culture can be used with cow, soy or goat milk and may be re-cultured.

    This culture can be re-cultured but it is a complex culture (many different cultures) and is very difficult to get consistent results without good temps and time controls on the ripening.

    CULTURE INCLUDES: l. cremoris, l. plantarum, s. lactis, s. cremoris, s. diacelilactis, saccharomyces kefir, skim milk powder, ascorbic acid

    ALLERGEN WARNING: This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimps).

    YIELD: One packet will culture 1 gallon of milk.

    DIRECTIONS: Heat 1 gal. of pasteurized milk to 86ºF. Add and mix in 1 packet. Cover and let set at room temperature undisturbed for 12 hours or until thickend to desired consistency. Refrigerate.

    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 2-packs and you will receive our price break of $4.95 for each 2-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.




    Description of Components




    Other Cereals containing gluten






    X Peanuts




    Milk (including lactose)
    X Nuts
    X Celery
    X Mustard
    X Sesame Seeds
    X Sulphur Dioxide & Sulphits (> 10 mg/kg)
    X Lupin
    X Molluscs

    *This allergen is not in the kefir culture although it is used in other items which are produced at the same plant.

    Based on 2 Reviews

    • great flavor
    • ease of use
    • did not work with raw milk
    From: Berkeley Springs, WV

    Remarkable flavor

    I used this culture with 1 gallon of whole raw Jersey milk which I pasteurized prior to innoculating. I gave it 18 hours to meditate and the resulting kefir was the finest I've ever had. It was wonderful straight or blended with fresh fruit. I will be making this instead of yogurt for my daily fermented dairy probiotic.


    • easy
    • tasty
    • versatile
    • time
    From: cambria, ny


    When i made the kefir, I let it sit for 24 hours instead of twelve- it took that long for it to reach that yogurt drink consistency, and it was delicious! My toddler drank it plain, but he likes plain yogurt. I found it perfect for savory applications- a delicious cucumber onion salad with mint, salt, lemon juice and olive oil, for instance. I'm used to making yogurt without a yogurt maker, so not having to try to maintain the perfect temperature made kefir making very enjoyable. I'm going to try the reculturable one next. Thanks Ricki!