Kefir DG - Large Pouch - For 1000 L of milk

Kefir DG - Large Pouch - For 1000 L of milk

Sorry, this product is temporarily out of stock.

This is freeze-dried kefir culture. 


Lactococcus lactis subsp., Leuconostoc sp., Streptococcus thermophilus, Lactobacillus sp., kefir yeast, microflora

Certifications: Kosher (will become Kosher, Fall of 2013 TBA)



NO: Wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts

soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs

YES: MILK (including lactose)



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

    milk powder)

  • 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

    stirring gently.

  • 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.

    Cover loosely.

  • 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).

Shelf Life:

• The Kefir Pouch for long-term storage should be either in a refrigerator for a shelf-life of 2 years.