- Total of 12 starter packets
- Can be used with cow, soy or goat's milk
- No appliance needed
- Each box makes 6 quarts of kefir
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Important Information
Ingredients
Lactic Bacteria and Yeasts, Skim Milk Powder.
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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Lactic Bacteria and Yeasts, Skim Milk Powder.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Nutrition Facts
Product Description
Kefir is one of the oldest cultures milks, having its origin in the Caucasian Mountains. With a bubbly effervescence and no bitter aftertaste, Kefir has been called the "champagne of milk". It is a refreshing, nutritious and therapeutic dairy treat.
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Most Helpful Customer Reviews
54 of 55 people found the following review helpful:
5.0 out of 5 stars
The easiest and best way to make healthful and tasty kefir,
By The kefir starter makes it a cinch to prepare a batch of kefir if you simply follow the directions that are on the box. They recommend that you use reduced-fat (two percent) milk for the best tasting kefir. All you have to do is heat a quart of milk to 180 degrees F, then remove the pan from the burner and let the milk cool to 73-77 degrees F before dissolving the kefir starter in the cooled milk. The "secret" to producing a batch of excellent kefir is in following the exact instructions for heating to the proper degree and cooling to the proper degree. Deviations will ruin a batch and make it runny rather than "custardy." Try to purchase a thermometer that is accurate and easy to read. I use quart-size canning jars for kefir, and when the milk and starter have been mixed together thoroughly, I pour the mixture into the jar which I then cover with its own lid and place on an upper shelf in a cupboard for 24 hours. No special heating equipment is required. Do not shake the jar or disturb it during those 24 hours. That's why I place mine on an upper shelf. After 24 hours the jar is placed in the refrigerator for about eight hours to stop the process. I have learned another trick for preparing kefir easily to avoid scorching the milk while it's heating: I pour the quart of milk into my largest Vision Ware sauce pan and heat it in the microwave oven on high for three minutes. Then I stir it thoroughly with a small wooden spoon and heat it for an additional three minutes. Only then do I place the sauce pan on the burner of my electric stove which is already being pre-heated to a little below medium heat. You now have to really keep your eye on the thermometer because the pre-heating means that you are already nearly at the prescribed temp of 180 degrees F. The instructions for preparing the kefir are on the back of the box, but the tricks and secrets I've listed here are based on my experience. To serve the kefir I like mine mixed in the blender with fruit--usually a couple of organic bananas--and I also add a little pure vanilla extract and honey to taste. A quart of kefir usually lasts me three or four days. A single box of ¥ogourmet freeze-dried kefir starter has six packets of starter--enough to make six quarts. As you probably know, kefir is an excellent source of friendly bacteria. Enjoy and stay healthy.
10 of 11 people found the following review helpful:
2.0 out of 5 stars
It works, but not the same as real Kefir.,
This review is from: Yogourmet Freeze Dried Kefir Starter, 1 oz. box (Pack of 2) (Grocery)
This stuff works, but the resulting Kefir just does not taste the same as real Kefir that is made from grains. When you make a jar of Kefir with this stuff, you can set aside a little (I would say about 1oz for every 10oz you make) to make a new batch without having to use another starter packet. But if you ever try real Kefir, this stuff from Yogourmet tastes inferior to it. Real Kefir is made from a grain that looks like a tiny cauliflower (which grows in size as you keep making new batches). Luckily I was able to obtain a real grain from my co-worker and the Kefir that results from it tastes way superior (see the picture I uploaded to the listing).
7 of 7 people found the following review helpful:
5.0 out of 5 stars
OMG!! I did it! Kefir!! Fantastic!!!,
By
This review is from: Yogourmet Freeze Dried Kefir Starter, 1 oz. box (Pack of 2) (Grocery)
Well, I walked you guys thru my kefir "journey" in the comments section.
My kefir came out PURRRRFECT! And it is YUMMY! Someone posted theirs tasted like buttermilk. Mine does too. But I love buttermilk, so no problem. I got creative, and added fresh strawberries and sugar in a blender and made a smoothie. DEE-LICIOUS!!! *************************************** 1,000 stars for Yogourmet Kefir. And ... I'm the worst cook in the world. And ... I did not use a thermometer. My kefir came out great! Love it!
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