About This Product
LyoPro® KEFIR CULTURE for Traditional Kefir
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.
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!
Characteristics: Acidification: ●●●●○ Aroma: ●●●●○ Viscosity: ●●○○○ Gas:●●●●●
Description: Blend of homofermentative and heterofermentative strains with acidifying activity and good production of aroma and flavor.
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp.cremoris,
Streptococcus Salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis biovar diacetylactis,
Application: Traditional Kefir
Shelf-life: 20 months at -0.4°F (-18°C)
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.