A Closer Look: Kefir Starter Culture

Milk Kefir

 “…It’s an awesome product, easy to do and very pleasant, I recommend it to everyone!!!” -Deb

Today we are going to take a closer look at the Cultures for Health Kefir Starter Culture.

Product Highlights

Kefir Starter Culture

Make kefir with this powdered starter culture. Can be used with cow, goat, soy milk, juice, or coconut water. May be recultured by using a small amount from the current batch to make the new batch. The number of times the kefir can be recultured will depend upon a number of factors including how careful the user is about cleanliness and not contaminating the culture.

Yield: Makes two batches. (Each batch can generally be recultured several times.)

Click here to view the instructions for making kefir using this starter culture.

Ingredients: Skim milk, ascorbic acid, live active bacteria (l. cremoris, l. plantarum, s. lactis, s. cremoris, s. diacelilactis, saccharomyces kefir)

Packaged in a facility that produces products containing wheat, soy, nuts, and fish.

Note: If you are looking for milk kefir grains, click here.

Product Q&A

Q. When making kefir with raw milk, is it necessary to make a pure mother culture with pasteurized milk (as is necessary with the piima culture)?

A. No, a mother culture isn’t necessary.

Q. What is the difference between the Kefir Starter (made out of powder) vs. the Milk Kefir Grains product? They seem to do the same thing but there is a significant price difference.

A. We have a great article that discusses the differences and similarities:


Q. I want to make fermented grape juice. Would this be the right kind of culture to use? Thanks!

A. You may use the Kefir Starter Culture or if you prefer a reusable culture, you can use Water Kefir Grains to ferment grape juice.

Learn more about the Kefir Starter Culture here.


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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  1. George in Quito says

    Hi Shannon! I just joined this merry band. Kefir is nice. It’s been a while since I had any, and I’m looking forward to introducing my new friends here in South America to real cultured food. I was looking forward to making a batch of sauerkaut or — my personal favorite — kimchee! Any help here?

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