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 and may be re-cultured.
This culture can be re-cultured but it is a complex culture (many different cultures) and is very difficult to get consistent results without good temps and time controls on the ripening. This culture does not produce live kefir grains.
CULTURE INCLUDES: l. cremoris, l. plantarum, s. lactis, s. cremoris, s. diacelilactis, saccharomyces kefir, skim milk powder, ascorbic acid
ALLERGEN WARNING: This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimps).
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 thickend 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 our Yogotherm (NEWE69).
Just a tip for long incubations requiring temperatures of 86-100F: If your oven has a Proofer setting, you can use that. If not, you can use a poor mans proofer, in which you boil 2 cups of water in a pot or large glass measuring cup, cover it and put it in the oven for 15 minutes while you heat your milk. Remove the pot and put in the cultured milk. The oven will stay a balmy 92-96F for hours!