New England Cheese Making: Keifer Starter Culture

This kefir culture makes 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. Kefir can be made with cow, soy or goat milk. Kefir has been called, the champagne of dairy products. 

This kefir can be re-cultured, but will not product like kefir grains.It is a complex combination of many different cultures so it can be difficult to get consistent results, when re-culturing.

Ingredients

• Skim milk powder
• Latic Yeasts
• S. Lactis
• L. Cremoris
• L. Diacelilactis
• L. Acidophilus

Storage
Store in freezer

Yield
Each of the two packets will make 1 gallon of kefir

Brand
Yogourmet

Directions

• Heat 1 gallon of milk to 86ºF
• Add 1 packet of kefir culture to milk, let rehydrate for 1-3 minutes
• Stir milk for 1-2 minutes
• Let set for 12-24 hours or until desired consistency
• Store finished kefir in a refrigerator for up to one week