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  • Yogourmet Freeze Dried Kefir Starter, 1 oz. box  (Pack of 2)
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Yogourmet Freeze Dried Kefir Starter, 1 oz. box (Pack of 2)

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Price: $13.75 ($6.88 / oz) & FREE Shipping on orders over $35. Details
In Stock.
2
  • 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
8 new from $12.18

Frequently Bought Together

Yogourmet Freeze Dried Kefir Starter, 1 oz. box  (Pack of 2) + Yogourmet Casei Bifidus Acidophilus Probiotic Yogurt Starter, 1 Ounce, 6-Count Boxes (Pack of 2) + Yogourmet Freeze Dried Yogurt Starter, 1 ounce box (Pack of 3)
Price for all three: $45.07

Buy the selected items together



Important Information

Ingredients
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.

Product Description

Package Quantity: 2

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.

Product Details

Package Quantity: 2
  • Product Dimensions: 5.4 x 4.6 x 1.8 inches ; 3.2 ounces
  • Shipping Weight: 3.2 ounces (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B001EO69O2
  • UPC: 056828121069
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (56 customer reviews)
  • Amazon Best Sellers Rank: #6,589 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

Try to purchase a thermometer that is accurate and easy to read.
citizen fact checker
I've used the yogourmet yogurt starter and find it very useful, easy to use with a great resulting food, so I decided to try their kefir starter as well.
Kathie Sickler
It tastes great and you feel good because your doing something good for your body.
Jay Parker

Most Helpful Customer Reviews

82 of 90 people found the following review helpful By citizen fact checker VINE VOICE on July 19, 2008
Item Package Quantity: 2
Even if you happen to be a person who is lactose intolerant, as I am, you can use ordinary milk for kefir, and it is unlikely that you will experience bloating and other symptoms that you would usually get after drinking a glass of ordinary milk.

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.
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47 of 50 people found the following review helpful By Limbo91 on January 23, 2010
Item Package Quantity: 2
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).
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24 of 27 people found the following review helpful By MaryBeth Dawson on May 27, 2009
Item Package Quantity: 2 Verified Purchase
I have been buying Lifeway kefir in the grocery store, and that is just fine, but I just tried making my own yogurt, so I wondered if you could do that with kefir, and I found this starter. It had very good reviews, so I decided to try it, and it was very easy to make, and is very, very good - nice and creamy. I was trying to decide how I wanted to flavor it, but the taste of it kind of grew on me, so I will probably mostly drink it plain! I have done a little more research on kefir, and it seems to offer a lot of health benefits, so I plan to make it a habit.
7/8/12 update - I am coming back to add a comment, because since my initial review, I learned about the traditional way of making kefir, which involves using a living matrix, referred to as 'grains'. These look like gelatinous cauliflower, and you just keep reusing them, and they will multiply, so you can share them. The finished product has a different taste and consistency from what you will get from the powder, many more probiotic strains. These packets would be a second choice to getting your own grains, but they are fine for occasional use, and a step up from buying the stuff in the store. In theory, you could use your finished kefir from these packets to 'start' another batch, but it would only take a batch or two for the bad bacteria to overcome the good stuff, so I would not recommend doing that.
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19 of 21 people found the following review helpful By humph on May 18, 2011
Item Package Quantity: 2 Verified Purchase
True kefir grains are used again and again....these lack some key ingredients that
prevent a substrait forming, so what you are getting is a expensive one time use
product. Really no point in buying a single use product if you want to culture kefir
and the missing bacteria/yeasts are what makes kefir kefir. Not a fan of their yogurt starter either,
sorta a general bummer all around.
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32 of 38 people found the following review helpful By G. Nolan on June 22, 2009
Item Package Quantity: 2
I have used this product but I do not think it is true Kefir. Kefir is propagated by Kefir grains, a mix of live bacteria and yeast that form grains. I found Kefir grains and have been using them lately. I like the grains much better.
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16 of 18 people found the following review helpful By N. Williams on January 16, 2013
Item Package Quantity: 2
I make kefir both the "old-fashioned" way, i.e., using kefir grains, as well as with the Yogourmet (YG) starter culture. Using the YG product delivers more reliable results in terms of the resulting product's consistency and flavor. Because the microorganisms are blended evenly throughout the milk, the process of fermentation is more uniform than it is with kefir grains (assuming one doesn't mix or agitate the kefir regularly when using grains). I also find that the sterilization process--heating the milk to 170 or so degrees--is also unnecessary when starting with milk that is already pasteurized. I've never had any problems with this method. And to those who say the YG product doesn't produce "real" kefir, that just isn't so. Although, it is true that kefir from kefir grains may (depending on what's actually in a given set of grains, which is always a mystery) provide a broader range of probiotic microorganisms. The real issue here is cost. With kefir grains, one can produce an endless stream of kefir. With YG, one cannot, although one can use culture from a previous batch to produce a new batch at least three times in my experience. (I use a 1:10 ratio of previous batch to fresh milk, and that works well.) In short, YG is a great, foolproof product for the occasional kefir consumer.
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