Kefir Starter
$2.89 – $29.99
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
675 reviews for Kefir Starter
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Brian R –
Dear Ivo
I have been a small customer for several years and at its best I like your product. I have been meticulous in following your instructions. I have used good quality whole organic milk, monitored temperatures, observed utmost hygiene, used plastic sieves and “Kilner” jars. The sachets are stored, prior to use, in a separate container in a freezer. At best what I produce is a thick Kefir which has a consistency of a thin yogurt with a creamy texture and good taste. The fermentation takes about 36 hours to reach this level in the Kilner jar covered by towels in our kitchen. It is then transferred to my refrigerator.
With best wishes
Brian Richards
Fred L –
Hi,
I recently placed my first order with you. I have downloaded and read The Yogurt Makers Handbook. I have made yogurt for years learning through trial and error. view on both products since I will be making both.
Thank you
Fred
DENISE SMITH –
So far, I have only made two batches of the kefir but it is my favorite of the products that I have tried! The first batch hadn’t set up by 12 hours, so I transferred it to my Anova sous vide and used the recommended temperature for an additional 10-12 hours. It turned out great! The second batch was using the oven method, and it too turned out great.
My kefir is thicker and creamier than the yogurt…which is hard to believe but true. I made it the 2% A2 milk. I am addicted to this stuff!
Trish –
Thank you, Ivo. I’m glad I bought the kefir starter. And thanks for the explanation.
Trish
Raphael –
I am interested in fermentation generally, making Kefir, Sourdough, fermenting vegetables for a couple of years now.
Recently I read about making yogurt and about ‘heirloom’ starters, mesophilic cultures in particular.
Now it is time for trying it out 🙂
David K –
I love Greek yoghurt
I like the concept of growing bacteria because it’s healthy, sustainable. A friend recently gave me some
Kefir water bacteria to grow and drink and I like it too.
Stella –
Hi Ivo,
Thank you for your email
I like yogurt, especially homemade yogurt. I have a local supplier of fresh goats milk and I will let you know how I get on when I start making yogurt and kefir.
Best regards
Stella
Brian –
I buy it to improve my health. I want to try mesophilic strains for convenience. I used to make milk kefir but gave it up and now want to try again. but all the kinds this time
Ttyl
Brian .
Marie –
Hi!
Love them! A bit too much actually. I just ate a litre of greek yoghurt 🙊
I am still playing around with quantity and time as I use raw goat milk.
You know what would be amazing? A little 1.5g measuring spoon 🙂
Thanks!
Marie
John M –
I have had intermittent success making Kefir with your starter, Having looked at your FAQ I think I’m over baking it! I can’t seem to get a thick smooth consistency like a supermarket brand. I have left the whole milk to culture for 18 and 24 hours. The last two times to culture split. Its got a lovely sharp taste but I would like to know if I just whisked the whey and solids together again I would have a kefir?
I use a sous vide bath at 32 deg for the incubation so it should be a constant temperature and used 1gram of starter for 5 litres of whole milk
Regards
John