"Blessed are the cheesemakers"
~ Monty Python
From Wisconsin - America's Dairyland
Everything for the serious home & artisan cheesemaker.
(freeze-dried direct set/DVI-Direct Vat Innoculation)
The Dry Kefir Culture is a bit easier to use, yet it is not the same as using actual Kefir grains. Heat milk to 180f (82c) & hold for 2-5 minutes.Cool milk to 72-74f (22-23c) & add the contents to 1-2 liters(1/2 gal.) of milk. Stir well and hold at 72-74f for 24 hours. Refrigerate. Store culture in freezer. Can be recultured.