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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. It is theoretically possible to reculture these packets, but achieving consistency is difficult. For consistent culturing we recommend purchasing milk kefir grains which will culture milk indefinitely as long as they are kept healthy.
CULTURE INCLUDES: l. cremoris, l. plantarum, s. lactis, s. cremoris, s. diacelilactis, saccharomyces kefir, skim milk powder, ascorbic acid
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 thickened to desired consistency. Refrigerate.
STORAGE: Keep packages in the freezer, they will last up to 2 years.
NOTE: This is very simple to make using the Yogotherm, in the Home Dairy Kit. DS means Direct Set, which means they cannot be recultured. Good for 2 years if kept in the freezer. This culture will die in temperatures over 100 degrees Fahrenheit. Please make sure that when the package arrives it does not sit in a hot place for an extended period of time.