Kefir Culture - 1 Pouch (re-culturable)
This pouch can be re-cultured up to 14 times.
Composition: Lactose, lactic cultures, yeast ascorbic acid
Storage: Keep packages in the freezer, they will last up to 4 years.
Yield: One pouch/packet will culture 1/2 gallon of milk. This culture can be re-cultured.
What does re-culture mean?
Save 4-6 tablespoons from your batch of kefir to inoculate the next batch on a later date. You can keep using culture from the previous batch up to 14 times before you need to reset with a new pouch of culture. Tip: Using an ice cube tray to freeze your homemade ‘starter culture’ in convenient cubes to make saving culture easy.
What is Kefir?
Kefir is one of the oldest fermented milk products in the world.
Kefir is a cultured, enzyme-rich drink filled with micro-organisms that help balance our inner ecosystem. It is more nutritious than yogurt and is a source of protein, minerals and vitamin B.
Kefir originated from Caucasus, where inhabitants were known for their long life expectancy and the absence of diseases. Kefir has also been enjoyed in Europe for approximately 100 years. Its name was originated from a turkish vocabulary - Keif, which means pleasing sensation.