Kefir Starter
$3.79 – $39.99
Our unique kefir starter makes thick, creamy and absolutely delicious kefir of exceptional quality with unique milder taste, creamy texture and aroma. If you like kefir then you will love Bacillus Bulgaricus kefir.
Select a pack size and enjoy our healthy and delightfully tasty kefir!
Kefir is a healthy super food, made form milk, fermented with lactic acid bacteria cultures, much like yogurt. Some experts claim that consuming kefir has even greater health benefits than those of yogurt because the kefir bacteria remains in your gut longer. One thing is certain tho — drinking kefir is good for you, and now, thanks to our kefir culture, it is super tasty and delicious!
Our kefir starter is one of a kind. It makes very thick and creamy kefir of exceptional quality with unique milder taste, creamy texture and aroma.
This is a reusable kefir starter with live active bacteria, which means that you can reuse kefir from your previous batch to culture your new kefir batch, multiple times.
Our Kefir starter is made and packaged in Bulgaria. It is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is soy and gluten free. Halal. Kosher.
Ingredients
Live active lactic acid cultures (lactococcus lactis ssp. lactis, lactococcus lactis ssp. cremoris, lactococcus lactis ssp. lactis biovar diacetylactis, streptococcus thermophilus, lactobacillus kefir, lactobacillus parakefir, lactobacillus delbueckii ssp. bulgaricus, saccharomyces cerevisiae)
Storage
Store the kefir starter packs in the FREEZER.
Use by the date indicated on the label.
The starter packs have 2 years of shelf live. Use by the date indicated on the label.
See more storage instructions on the Kefir Starter product information page.
Product Information
Additional product information is available below and on the Kefir Starter product information page.
| Ingredients | Lactobacillus kefir, Lactobacillus parakefir, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. lactis biovar diacetylactis, Saccharomyces cerevisiae, Lactobacillus Bulgaricus, Streptococcus Thermophilus |
|---|---|
| Starter Strength | > 95 billion CFU/g, 100% potency guaranteed |
| Starter Type | Freeze-dried Kefir Starter |
| Details | 100% natural, No additives, No preservatives, Gluten free, Soy free, GMO free, Halal, Kosher |
| Origin | Made in Bulgaria |
| Shelf Life | 2+ years at -15 C (in the freezer), 1-2 years at 4 C (in the fridge), Up to 1 year at ambient temperature |
| Storage | Store in FREEZER |
| Milk Type To Use With | Dairy milk OK, Non-dairy milk OK, Vegan milk OK, Any milk you want to turn into kefir, Works for water kefir too, Excellent for yogurt drinks, Excellent for frozen yogurts too |
Ingredients
Freeze-dried live active lactic acid cultures — lactococcus lactis ssp. lactis, lactococcus lactis ssp. cremoris, lactococcus lactis ssp. lactis biovar diacetylactis, streptococcus thermophilus, lactobacillus kefir, lactobacillus parakefir, lactobacillus delbueckii ssp. bulgaricus, saccharomyces cerevisiae.
The starter contains nothing more than the strains it is made of and a very small quantity of dried organic skim milk powder. It is the medium on which the strains grow and some of it gets packaged together with them. The milk powder is completely consumed by the bacteria during incubation so there is none of it in the finished product. See some more information about our lactose free and vegan starters.
The starter is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients. It is soy, nuts, and gluten free.
Activity and Strength
1 gram of starter contains at least 95 billion colony-forming unit (9.5 x 1010 CFU/g) of lactic acid probiotic bacteria strains.
100% potency guaranteed. 100% viability guaranteed.
Contents
This is a starter with freeze-dried live active bacteria. It is strong enough to allow you to make kefir from your previous batch time after time.
Each sachet contains loose powder mix, in perfect proportions, of the strains required to make excellent kefir.
The exact amount of starter varies per pack and is indicated, in grams, under your selected pack size on the product purchase page.
More information about various pack sizes and their contents can be found here.
Kefir Making Instructions
It is super easy to make kefir using our Bacillus Bulgaricus starter. We have included two sets of instructions how to make kefir:
- The traditional method for making kefir – if you prefer to make your kefir the conventional way, manually or with the help of a yogurt-making machine.
- A fail proof method for making kefir – if you have difficulties getting good results with the traditional method or would like to get your results faster, try this fail-proof manual method instead.
How to make kefir instructions.
Why get the Bacillus Bulgaricus Kefir Starter
You should buy this kefir starter if you are looking for a no-fuss kefir starter which is easy to use, performs consistently and reliably and makes absolutely delicious kefir.
When you make your own kefir you are in control of all the ingredients so you know what you are putting in your body. Kefir made with Bacillus Bulgaricus starters is full of gut-healthy probiotics that are great for your health. Our kefir starter is heirloom which means that you can make endless batches of kefir saving a ton of money while eating healthy – an absolute win-win!
Read this long list of reasons why our starters are good for you.
Usage
The packs are packaged and labeled with the grams they contain and the volume those grams make when used entirely in one go.
The packs are intended for single use, or their contents could be split for multiple use (with the exception of the Sourdough starter which should always be used in one go).
When you split the pack, take out as much as you need to make your yogurt, then reseal and refreeze the remaining starter for later. Make sure you store the sachets in a way that prevents moisture from getting in, i.e. well closed in a Ziploc bag or wrapped around and fastened with a rubber band.
When you split the contents of the pack and use less starter amount to make smaller volumes, keep in mind that you are also reducing the total amount of yogurt that you can make from the pack (read more on that here). Refer to this page to see the gram to Liters (gallons) chart and to find out how much starter to use for different volumes of milk.
Help
Bacillus Bulgaricus starters are easy to use and are strong enough to make sure that the fermentation process completes naturally and smoothly, under the right conditions.
If you ever need help with using our products or troubleshooting your fermentation method, simply contact us with any questions and we’ll be happy to help.
You can also fill out this help form and we’ll get back to you in no time.
FAQs
If you’d rather read than write us an email, then check out this list of frequently asked questions and answers and Help and How-To articles for some more helpful information.
Nutritional Facts
383 reviews for Kefir Starter
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Get 4x DOUBLE – 4 L / 1 gal packs for the price of three! That's a month's supply of yogurt! This is the perfect combo if you make yogurt once a week!
Peter –
The Kefir is nice, smooth and creamy and for now I am mixing it with a little bit of Tebatan kefir
Peter –
Hello.
I have made my first kefir batch and surprisingly it is not sour at all u would expect from kefir, butter milk or jogurt type of products.
Peter
Marvin Z –
Last year I purchased kefir,Greek yogurt and Bulgarian yogurt. I have tried several methods using powdered milk 1% 2% and whole combing these of various amounts and the results were very good.
Bottom line if you follow the guidelines and tips you will get a outstanding product. Great products!!!!!!
Mike –
Hi Ivo
I have just completed my first batch and tried it with this mornings breakfast cereal. It was delicious, my friend also found it tasty and enjoyed the flavour, which surprised me as she found the Yogurt a little to sharp.
Here’s my experience of making the Kefir:
I used 2 pints of full cream pasteurised cows milk, having let it come to the boil and cool to 32c, Still using the pan I had boiled the milk in, I stirred in half of one sachet of the Kefir culture for 2 minutes. I pored the mixture into seven sterilized 180 ml glass jars. I transferred the jars, without their lids, to the microwave to ferment. My kitchen is a little cool at about 20c so I was worried that they would cool down and the fermentation processes would take several days, so I also placed in the microwave with the culture pots two similar sized jars filled with very hot water at about 95c temperature, these jars had lids in place, I made sure that the water filled jars were not touching the culture jars, I also placed my meat thermometer in the microwave to monitor the microwaves temperature. After about one hour the microwave temperature settled down to about 25c, I checked about six hours later the water jars had cooled to the ambient temperature so I reboiler the water, returned it to the jars sealed the lids and returned the jars to the microwave. The temperature returned to 25c, in the morning about 9 hours later the temperature had dropped to about 22c the culture was beginning to show signs of jellifying, so I repeated the water jar process, by lunch time the Kefir had set, I removed the Kefir filled jars, placed their lids on and let them cool completely to room temperature before transferring them to the fridge ready for breakfast the next morning.
A very successful first attempt. I think I prefer the Kefir to the Yoghurt for my breakfast treat.
So all in all the process took me 2 hours preparation ( mainly waiting for the milk to cool down to 32c, About 18 to 20 hours fermentation (if that’s the right word) 2 hours in the fridge.
5 minutes to eat it, delicious!!
A few notes of my own.
I have a Yogurt maker, I bought very recently, a (Von Chef) but the one I have has no temperature control, it runs at about 45c so is great for making your delicious yoghurts, but isn’t suitable for making the Kefir. I kick myself because I could have bought a Van Chef for the same price which does have temperature control and would speed up the Kefir making process.
I found a really good meat thermometer in Morrisons Supermarket for only £4.00 and its great for checking the temperature of the milk and monitoring the surrounding environmental
temperature. Using it I can check the milk temperature whilst heating and cooling it. I have drilled a hole in the handle of the wooden spoon I use for stirring the milk, I rest the spoon in the cooling milk insert the meat thermometer through the hole and watch the temperature drop/rise to the required level.
For Yoghurt making I started using a nonstick sauce pan to boil my milk, I found I needed to stir constantly and the milk still seems to catch around the bottom edges of the pan, leaving me
with a slight taste of burnt milk in the final product. I have now changed to a standard good quality sauce pan without a coating, my results are much better, I still need to stir whilst the milk is coming to the boil, but the milk doesn’t seem to burn and gives much better final results.
I do wonder if a minute in the micro wave for the milk wouldn’t also achieve the objective of sterilising the pasteurised milk before use. So next time I intend trying that rather than the laborious task of taking the milk to boiling point, before use. I also sterilise my jars in the microwave after a good wash.
Keep up the good work Ivo. That’s a really remote part of Scotland you live in, Google maps don’t even cover your area. lovely part of GB.
Regards Mike
Adetoro R. –
Hi
Good Morning,
Just a feedback on Kefir. I really LOVEEEEEEEEEEE IT. I was afraid of it before but it was totally worth it. IT WAS AMAZING. Thank you for the free starter.
Cheers
M. –
Dear Ivo,
We work overseas and have the help of personal friends, who ship us bundles of different orders, when there is enough stuff to warrant a large parcel.
Elena –
Hi Ivo, I would say for two reasons:
1) I can have yogurt and Kefir as sour as I can (I have a very sour tooth )
2) it helps my digestive system
I hope this helps
Best,
Elena
Collin –
I make a litre every 4 days. I only have to use your kefir starter if I make a mistake – usually, by letting fermentation go-on too long.
Rosemary Mistretta –
I like the Kefir, it is thick and creamy. I have tried making Kefir from a gain, I do not like it as Much as I do the starter. I am from the USA, North Carolina.
Thanks,
Hope –
spot on with the description, wonderful ‘stuff’.
Thank you