Cultures for Health kefir powdered starter 5.6 g – 4 packets | 1 packet per batch

Cultures for Health Kefir Powdered Starter is a direct-set starter culture for preparing homemade kefir. The powdered culture can be used with dairy milk, coconut milk, fruit juice or coconut water, giving you flexibility when preparing fresh kefir at home.

The package contains 4 individual packets of dehydrated kefir starter culture, with one complete packet used to prepare the first batch. The starter contains a proprietary blend of selected lactococci, lactobacilli, Leuconostoc and Saccharomyces fragilis cultures.

For the initial batch, one packet is combined with 1–2 cups of your chosen base and cultured at approximately 22–23°C (72–74°F) for 12–18 hours. A portion of the finished kefir can then be reserved and used to re-culture several subsequent batches.

The starter is gluten-free and provides a convenient alternative to maintaining traditional kefir grains.

KEY FEATURES

• 🥛 Starter culture for preparing homemade kefir

• 📦 4 individual powdered starter packets

• ⚖️ 5.6 g total package quantity

• 🥥 Suitable for milk, coconut milk, juice or coconut water

• 🦠 Contains selected bacterial and yeast cultures

• 🔄 Finished kefir can be used to re-culture several subsequent batches

• 🌾 Gluten-free

• ⏱️ Initial culturing time of approximately 12–18 hours

INGREDIENTS

Proprietary blend of selected strains of lactococci, lactobacilli, Leuconostoc and Saccharomyces fragilis.

Allergen information: May contain trace amounts of soy and milk.

Manufactured in a facility that also produces products containing soy and dairy.

NUTRITIONAL INFORMATION

Conventional nutritional values are not provided by the manufacturer for the powdered starter culture.

Total quantity: 5.6 g
Number of packets: 4
Usage: 1 complete packet for the initial batch

No EU RI/NRV has been established for the starter cultures.

HOW TO USE

For the first batch, add 1 complete packet of kefir starter culture to 1–2 cups (approximately 240–480 ml) of pasteurised whole milk, juice, coconut milk or coconut water.

If using juice or coconut water, add 1–2 teaspoons of cane sugar per cup and mix until dissolved.

Stir in the starter culture until fully dispersed. Cover the container and culture at approximately 22–23°C (72–74°F) for 12–18 hours.

Once finished, refrigerate the prepared kefir. Reserve approximately ¼ cup of finished kefir if you wish to prepare another batch.

For re-culturing, combine the reserved ¼ cup of prepared kefir with approximately 1 quart (946 ml) of the same type of base and culture again for 12–18 hours.

Use the same type of base when re-culturing subsequent batches.