How to make Kefir Starter Cultures
Our powdered Kefir Starter Culture from Cultures for Health is a wonderful option for families that want to try Kefir and make a few batches.
You can watch the main differences between Kefir Starter Cultures and Kefir Grains here (view last video on page).
What you will need:
- 1 x glass or plastic container.
- 1 x plastic, wood or stainless steel stirring utensil.
- 1 x coffee filter or cloth.
- 1 x rubber band to secure cover.
- 1 x packet of Kefir Starter Culture.
- 1 x quart of liquid used for culturing (dairy milk, coconut milk, coconut water, or fruit juice. *Note: Avoid ultra-pasteurized milk).
How to make Kefir:
- Add 1 quart liquid of your choice to your container of choice. *Note: If the liquid was refrigerated, heat to 21º - 23ºC.
- Add your packet of Kefir Starter Culture and stir until dissolved.
- Cover your container with the coffee filter or cloth and secure with the rubber band.
- Place in a warm spot for 12-16 hours.
- Once you've finished culturing your kefir, it can be stored in the refrigerator.
How to reculture the Kefir:
Your Kefir can be recultured from 2 to 7 times. The number depends on the freshness of your Kefir and how you prepared the first batch.
Reculture within 7 days. The longer you wait, the less successful your reculture will be.
- Add 1 quart liquid of your choice to your container of choice. *Note: If the liquid was refrigerated, heat to 21º - 23ºC.
- Add ¼ cup of your finished Kefir from the previous batch and stir.
- Cover your container with the coffee filter or cloth and secure with the rubber band.
- Place in a warm spot for 12-16 hours.
- Once you've finished culturing your kefir, it can be stored in the refrigerator.
How do I know if the Kefir is done culturing?
- Dairy Milk: When the milk has thickened to the consistency of heavy cream.
- Coconut Milk: When the milk has a sour, less sweet aroma. *Note: Cultured coconut milk doesn't thicken like dairy milk.
- Coconut Water or Juice: When the water or juice becomes cloudy and less sweet.