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 at home with this powdered starter culture. With no grains to maintain, this culture is easy to use to make homemade kefir at a much lower cost than buying kefir at the store, and it’s delicious! Drink plain, add flavoring, or use kefir in many different recipes.

  • Each box contains 2 packets of kefir starter.
  • Use 1 packet with 1 quart dairy milk, juice, or coconut milk or coconut water.
  • Cultures at room temperature, 72°-74°F, no appliance required.
  • Avoid using ultra pasteurized or UHT milk.
  • May be re-cultured 2-7 times, using a small amount from the current batch to make a new batch.
  • Instructions for using this culture are included and may be found here.
  • Having trouble making kefir? Browse our Expert Advice Articles on Kefir or contact us for assistance.

Ingredients

  • Proprietary blend of selected strains of lactococci, lactobacilli, Leuconostoc, and Saccharomyces fragilis bacteria.
  • May contain trace amounts of soy and milk.

Allergen Information

  • May contain trace amounts of soy and dairy.
  • Manufactured in a facility that produces products containing soy and dairy.
  • Non-GMO
  • Gluten-free

Shipping and Storage Information

Our kefir starter culture is shipped in a dehydrated state in a barrier-sealed packet. The product keeps:

  • At room temperature (68° to 78°F): 3 to 4 weeks
  • In the refrigerator (40° to 45°F): 6 to 12 months
  • In the freezer (0° to 25°F): 12+ months

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:

http://www.culturesforhealth.com/choosing-kefir-grains-versus-powdered-culture


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

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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Comments

  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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