Freeze Dried Dairy Culture just for making the best Kefir! All LyoPro cultures are manufactured in Italy, all Non- GMO! And this culture is made to make the Eastern European Style kefir! Want to know how good it is, read the little story I tell toward the end of this description.
Incubation temperature is best between 77 degrees and 95 degrees F .
Now available in 2 tsp, 4 tsp, 12 tsp Choose the size you want when adding to cart.
See use note below about making thick Kefir like yogurt!
Free shipping to the lower 48 states only. Extra charge to other destinations!
Composition:
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Streptococcus salivarius subsp thermophilus
- Lactococcus lactis subsp lactis biovar diacetylactis
- Leuconostoc cremoris. kluyveromyces marxianus
- Dextrose Carrier
Use: 1/16 tsp for 2 quarts of milk. NOW sold with 2 Tsp of culture for 32 doses!
Easy Recipe:
1. Sprinkle 1/16 tsp onto 2 quarts of milk that is about 77 degrees F, in a glass jar. Let dissolve. Then stir throughout.
2. Cover top of jar with a piece of cheesecloth using a rubber band or a canning ring to hold the cloth secure.
3. Let the jar sit on our counter at 77-95 degrees for 12-16 hours.
4. Remove cheesecloth and seal the jar with regular lid and place into refrigerator. Once cold it's ready to drink.
5. Some folks use other liquids in place of milk such as coconut milk or water, fruit juices, etc for different flavoring.
6. You know your kefir is ready with milk when it has thickened. Kefir made with coconut milk will not thicken, but you know it is ready as it will be sour and less sweet. Kefir with coconut water or fruit juices will be cloudy and less sweet.
Enjoy!
From the owner of Homesteaders Supply -
Just wanted to share with you my recent experience... we have been selling more and more kefir and I have never learned to make kefir and have never enjoyed drinking kefir. But after learning more about the recent research on benefits of kefir I decided to try it. I did try making kefir with grains, I probably did not understand about this process, but my grains were becoming one with my Kefir outcome. And to separate them from the kefir I was making was such a problem for me ie this just took too long. So next I starting making Kefir with our LyoPro Kefir culture and the outcome was fabulous! By the way, I do have one of those little warmers for making sour dough. So I used about a pint raw cows whole milk in a glass jar, added about 1/8 tsp of Kefir on top of the milk, allowed it to dissolve, then mixed it throughout. Placed a glass lid on top (lid does not have anything to tighten it to the jar, just sits on top. Then I placed the jar into this little machine where I could set the temperature of 80 degrees and it would keep it there consistently. I let it stay in there for 36 hours, and then removed the jar. I was shocked at the results... it was a spoon thick Kefir! Beautiful, and thick throughout. No whey on the bottom, which I've been told can happen. And there was not draining necessary like I do when making by yogurt to be thick. One thing to realize, I used a lot more culture then we suggest on the container, but that was my choice. Next batch will be using some of this thick kefirt I made to inoculate the new batch of Kefir and see if it comes out as thick. Then my next batch will be making the thick yogurt in this unit, raw milk, no pasteurizing, no working involved! And I'm thinking the yogurt will be thick with no liquid, no pasteurization, no running through cheese cloth! Stay tuned for my next message! Cheers!
