Kefir Culture - 5 Pack (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-organism 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.
Ingredients and Equipment:
1 pouch 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.