Kefir Starter
CHF2.69 – CHF30.19
Our Kefir starter makes a mild, thick, creamy and absolutely delicious kefir. So good, that you would want to make it again and again.
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
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Beata –
Yes all good i am experimenting with Kefir.
Katy –
Hi Ivo!
The reason I bought your starter for kefir is because of all the bacteria strains listed in your kefir. I have a poor immune system after many antibiotics for illness.
I love skyr too. And I prefer to make my own because its cheaper than buying it here in Qatar, and because I know it won’t have any hidden nasties in it!
Many thanks,
Katy
Philip –
Hi Ivo,
To tell you the truth, I bought a a spoonful of kefir grains and that works very well.
Apparently your kefir is totally different from the grain kefir. And commercial kefir is from another planet.
I did not have a great success with the kefir If I recall correctly, I must have made it in the yogurt machine and that is a total no-no. The grain kefir incubates ideally at 75 deg. F (good between ca.70 – 85 F) and the yogurt machine apparently runs at 112 deg. F. So, after 10 hrs.
the kefir turned out somewhat “slimy”, like Finnish/Norwegian kefir. The taste was sour but not creamy as one would want.
I made a “proofing” box with temperature control and I now do all my kefir and bread dough in it. The temperature control is set for 76 deg. F and maintains a pretty good 75 deg, heating when it drops to 74.1 and turning off when it hits 76. Now the room temperature has dropped to between 64 and 68, so the box is a real life saver.
Thanks for the discount… I’ll surely be using it.
I already recommended you to some friends from Canada now visiting us.
Sincerely,
Philip
Bret –
I made Kefir with goat’s milk, initially.
At about half the jar, I topped off with goat’s milk and it appears that my concoction is still active. Most recently, I topped off with coconut milk. Unexpectedly, I got a 1cm curdle layer on top, so it seems if I’ve got good fermentation.
I haven’t ordered again because I live alone, and only drink about a cup a day, and my fermentation seems be be active and live.I have, however, referred four people to you.
Gordon A. –
I ordered your kefir starter. I liked the claim that you can reculture numerous times. Thanks
Coy –
Clement –
Dante –
Maxwell –
Paolo M. –
Buongiorno,
la mia esperienza è stata ottima con tutti i tre tipi di bacillus… ho notato che la qualità del latte ha molta importanza… in particolare, io ho ottenuto il miglior risultato con “latte fresco intero pastorizzato ad alta temperatura e omogeneizzato”, direttamente dalla bottiglia e solo preriscaldato a 43C° per lo yogurt e a 30C° per il Kefir.
Poiché siamo solo in due e facciamo 4litri di prodotto per volta, con 2 gr di starter, acquistato in confezione da 8gr, Vi prego di estendere la Vs offerta di sconto per qualche settimana in più.
Grazie e Cordiali saluti