1

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Whats a good Kefir and or yogurt starter kit/source?

Answered on August 19, 2014
Created April 22, 2010 at 12:19 AM

I've heard of people easily making home made Greek yogurt and kefir, and I was wondering whats the best way to start or a good source of the active cultures for both?

I do live in VA so I can't buy raw milk but I can get grass fed organic whole milk/half and half/cream. I can also buy fage full fat Greek yogurt.

So what has everyone tried and whats a good start? For any homemade fermented food actually, but Kefir is the one I am most interested in.

7e1433afbb06c318c4d90860d493c49d

(5959)

on February 23, 2013
at 11:13 PM

Like yogurt, if you ferment kefir long enough, the lactose will be dealt with.

9cfa1ab909f6f89544be665d4ef6e3ea

on April 22, 2010
at 10:23 AM

Cultures For Health has a number of yogurt cultures that don't require the milk to be heated first.

5841391284e7af8c495c54bd90d3a795

(2764)

on April 22, 2010
at 01:26 AM

Thanks, Mama J. I'll keep that in mind.

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5 Answers

best answer

3
9dce97b4c4762a78a577a11585eef8f2

(1239)

on April 22, 2010
at 01:12 AM

Kefir is ridiculously easy to make; you just pour milk over kefir grains (not a grain, but a culture of bacteria and yeast), and let it sit overnight with a covering that lets it breathe but keeps bugs out. I make it every day, and it does wonder for my family's digestion and health. The only trick with kefir is that, unlike yogurt, you need to stay up on it and make it every day or two, otherwise you will kill your culture.

Kefir grains multiply a little bit with each batch, so you want to find someone around you who makes it, and they should be able to give you some after a while. (I wish you lived in the Bay Area: every month or so I have kefir grains coming out my ears that I need to get rid of!)

@ScottMGS: Yogurt tends to be runny if it isn't heated to 160 F before adding the cultures. That one step proved too much for my to deal with, so now I make kefir :)

5841391284e7af8c495c54bd90d3a795

(2764)

on April 22, 2010
at 01:26 AM

Thanks, Mama J. I'll keep that in mind.

9cfa1ab909f6f89544be665d4ef6e3ea

on April 22, 2010
at 10:23 AM

Cultures For Health has a number of yogurt cultures that don't require the milk to be heated first.

1
590987831dd6f6542829e69bb9ea6a48

(508)

on April 22, 2010
at 04:05 PM

Kefir is so much easier that I never make yogurt anymore. I use grains that I got from Cultures For Health a year ago. I make it once a week, add the grains to the raw milk, let it set for 24 hours. Next day, strain the grains out with a plastic colander and store the grains in some fresh milk in the frig until the next week. I blend the kefir to give it a smoother texture before drinking. It can be drained through a cloth to get a thicker product.

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on February 23, 2013
at 11:00 PM

does kefir have lactose in it? i do fine with 24 hour fermented yogurt but have been wanting to make kefir, too. wasn't sure if the lactose ferments out or not.

7e1433afbb06c318c4d90860d493c49d

(5959)

on February 23, 2013
at 11:13 PM

Like yogurt, if you ferment kefir long enough, the lactose will be dealt with.

0
0be20910f10c8c70a576dab73329e285

on February 23, 2013
at 07:23 PM

Wwhewr can I buy yogurt starter (greek/bulgarian)???? I live in Israel .

Thank yo

0
5841391284e7af8c495c54bd90d3a795

(2764)

on April 22, 2010
at 12:49 AM

Several years ago I made my own yogurt for a month or so. I used regular 4% milk (industrial) and plain yogurt with live cultures (Brown Cow brand, I think). I put a bit of yogurt in with a bunch of milk in a container that I put in the oven overnight - gas oven with a pilot light for warmth. I can't remember how long it took to make but it wasn't that long. I then used some of that batch of yogurt to seed the next batch. If I recall correctly, the yogurt was pretty runny several batches down the line but I don't know if that was starter fatigue or some other failure on my part.

I'm sorry but I know nothing about kefir.

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