About This Product
LyoPro® KEFIR CULTURE for Traditional Kefir
50 CXU Packet for up to 126 gallons of milk
Kefir Culture (Italy) :
Making this type of Kefir using a Dry Kefir Culture is easier and takes less time compared to using Fresh Kefir Grain and is a great alternative if you don't have the time or inclination to cultivate Kefir Grains.
This Dry Kefir Culture will make a very smooth Kefir product if you strain it for a short while using one of our reusable straining bags** (use the medium bag for 1-5 gallons of milk),
though it will be different than Kefir made using actual Kefir grains.
DIRECTIONS:
We’ve had great success using 1/8 teaspoon per 1/2 gallon of milk, and allow the culture to ferment at 90-110F(32-43c) for 12 hours. Then it will be ready to eat or strain to expel some of the whey to make a smooth Kefir!
LyoPro® KEFIR
Characteristics: Acidification: ●●●●○ Aroma: ●●●●○ Viscosity: ●●○○○ Gas:●●●●●
Description: Blend of homofermentative and heterofermentative strains with acidifying activity and good production of aroma and flavor.
Composition:
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp.cremoris,
Streptococcus Salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis biovar diacetylactis,
Leuconostoc cremoris,
Kluyveromyces marxianus.
Application: Traditional Kefir
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
Use either our medium or large food grade nylon straining bag to strain out some of the yogurt whey which will result in a very thick Greek yogurt, high in milk solids and rich in good fat and proteins. Our medium straining bag will accommodate up to 1 gallon batches while our large straining bag will accommodate up to 7 gallons.
