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This is freeze-dried kefir culture.
Lactococcus lactis subsp., Leuconostoc sp., Streptococcus thermophilus, Lactobacillus sp., kefir yeast, microflora
Certifications: Kosher - Became kosher as of Fall 2015!
GMO Status: GMO-FREE
Ingredients and Equipment:
1 pinch (1/8 tsp) of Kefir Culture
1 quart/liter Milk (raw, grade-A, whole milk, skimmed milk, milk prepared from
A sealable container
A milk Thermometer
Directions for Use:
Sanitize all utensils and pot with soap and hot water, rinse and dry.
Pour 1 quart/liter of fresh milk into a clean, sterilized pot.
To avoid contamination, heat the milk to 180°F (85°C) or until it boils while
Remove the pot from heat and allow the milk to cool to room temperature to
68°F – 75°F (20 –24°C). To accelerate the cooling down process, place the pot in
a sink filled with cold water.
Sprinkle 1 pouch of Kefir culture to the milk. Then stir for 1 minute until the
ferment has dissolved thoroughly in the milk. Stir gently without whisking to
avoid foaming the milk.
Pour the inoculated milk into a sterile jar (glass preferably) at room temperature.
Let the container sit at room temperature 68°F – 75°F (20 –24°C) for 20 –24
hours while it ferments without disturbing or moving the milk.
After fermentation time, stir gently. Then store in the refrigerator to enjoy!
• Enjoy for up to 7 days. The flavor will increase in intensity during storage since the microorganisms stay active in the refrigerator.
How to Re-Culture:
Save 4–6 tablespoons from each batch to re-culture the next batch instead of using a new pouch. Can be re-cultured up to 14 times.
When using culture from the first batch, ripening time will only take 6 - 8 hours. (not the original 20 – 24 hours).
• The Kefir Pouch for long-term storage should be either in a refrigerator for a shelf-life of 2 years.