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 $3.00 for each 2-pack.
NOTE: This is very simple to make using our Yogotherm (E69).
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!