Thick & spoonableKefir culture
Kefir Starter Culture
Traditional Balkan · 10 × 1 g sachets · up to 10 litres
A traditional kefir culture — an active bacterial and yeast culture of Lactococcus lactis subsp. lactis and subsp. cremoris and Leuconostoc mesenteroides subsp. cremoris, with kefir grains — in single 1 g sachets.
Kefir sets at a lower temperature and for longer than yogurt, and comes out lighter, with a gentle tang.
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- Cultures
- Lactococcus lactis subsp. lactis and subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, kefir grains
- Count
- Over 25 billion CFU per gram (as stated on the pack)
- In the box
- 10 sachets × 1 g
- Makes
- 1 litre per sachet — up to 10 litres per box
- Setting time
- 12–14 hours at 35–40 °C, then 6–7 hours in the fridge
- Free from
- GMO, gluten
How to make kefir
Exact temperatures and times
- 1
Heat the milk
Boil 1 litre of fresh milk, then let it cool to 35–40 °C. If the milk is already pasteurised, just heat it to 35–40 °C.
- 2
Add one sachet
Pour in one sachet and stir for 3–4 minutes so the culture spreads evenly.
- 3
Let it set 12–14 hours
In a yogurt maker: 12–14 hours at 35–40 °C. The traditional way: wrap the covered pot or jar in a blanket to keep it at that temperature for 12–14 hours.
- 4
Chill
Refrigerate at 8–10 °C for 6–7 hours.
- 5
Serve
Kefir stays lighter than yogurt — stir it and drink it as it is, or blend it with fruit.
Food information
- Net quantity
- 10 g (10 × 1 g)
- Ingredients
- Active bacterial and yeast culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris) and kefir grains.
- Allergens
- None declared on the pack. The culture is used with milk.
- Storage
- In a dry and dark place at up to 20 °C, out of the reach of children. No refrigeration needed.
- Best before
- Printed on the box with the batch number.
- Origin
- Made in the EU (Bulgaria)
- Produced for
- ARFA ES LTD, 3 eng. Stoimen Sarafov Str., Sofia, Bulgaria
- Barcode (EAN)
- 5065015759522
Good to know
What is the difference between the yogurt and the kefir starter?
The yogurt starter uses Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus; it sets at 42–45 °C in 7–8 hours into thick, spoonable yogurt. The kefir starter is a bacterial and yeast culture based on Lactococcus lactis; it sets at 35–40 °C in 12–14 hours into a lighter, drinkable kefir. Neither needs special equipment.
Which milk works best?
Whole cow's milk gives the thickest, creamiest result. Pasteurised milk only needs warming; raw milk should be boiled and cooled first; UHT milk works but sets a little thinner; skimmed milk sets thin. Plant milks can ferment, but results vary a lot — full-fat oat or soy milk work best, so try a small batch first.
How long does homemade yogurt or kefir keep?
Up to about a week in a clean, closed container in the fridge; it gets slowly tangier. Throw it away if it smells off or shows any coloured mould.
How should I store the sachets?
In a dry and dark place at up to 20 °C, away from the cooker, the dishwasher and direct sun. They do not need the fridge. The best-before date and batch number are printed on the box; shelf life is 24 months from production.
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