The standard for your homemade kefir
You can’t go wrong with Yogourmet® Kefir Starter, a very convenient way to make delicious, homemade kefir right in the comfort of your own kitchen.
One of the best things about the Yogourmet® Kefir Starter is that it is incredibly easy to use, made with high-quality ingredients, and is free from preservatives, artificial colors, and flavors.
Start experiencing the health benefits of probiotics and the authentic taste of kefir today. Take the first step to a healthy and tasty lifestyle!
- No electrical appliance required
- Easy to make
- Economical
- Contains probiotics
- The taste you love!
- 24 hours incubation at room temperature (23-25°C)
- No preservatives or coloring agents
- Gluten-free
- Kosher & Halal certified
Our starter in details
Product composition
Active bacterial and yeast cultures (Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Lactobacillus acidophilus, Saccharomyces cerevisiae, Kluyveromyces lactis) and maltodextrin.
Contains: Milk.
What’s in the box?
One box contains 6 sachets of 3 grams of lyophilized powder.
One sachet is to be used for one liter/quart of milk.
Yogourmet® Starters have a shelf-life of 24 months from the production date. However, they can still be used even after this period has passed, without any health risks. For optimal results, it is recommended to store the starters in a dry, cool place. This will help to maintain their potency and ensure that they provide consistent and flavorful results every time you use them.
3 Reviews
Joel, 
Montreal, Canada - 15/04/2018
A wonderful find!
We started by just making kefir but soon started to make larger batches with half being filtered into labneh style cheese.
So happy to have found this product as it's just as good tasting as commercial products and has more beneficial bacteria.
Lisa, Kelowna, Canada - 07/10/2017
Easy and delicious!!
Love this starter- easy and delicious! Good directions too.
Randy, Vancouver, Canada - 16/05/2015
Kefir starter is great
I have made kefir with this starter for about a year. It tastes great and is easy to use. I use a glass jar with a clamping lid and I do not even scald the milk first. I just put the kefir starter in the jar after adding the milk, shake it up and leave it overnight and bingo, great tasting kefir. Highly recommended.
NOTE: Before asking a question or if you did not find your answer here. We invite you to search in the FAQ section of our website.
48 Questions:
Basil, Davenport , United States - 2016-09-19 21:15:30
Can I use this kefir starter to make coconut water kefir? I bought this on Amazon.com and received it today, 20 Sept.2016.
Yogourmet replied:
Hi Basil,
We thank you for your interest in the Yogourmet products.
The Yogourmet freeze-dried kefir starter is designed to be used with milk and also works with certain soy beverages (see complete list here). We have no experience using it with coconut water.
Best regards.
Tina, Waterloo, CA - 2016-09-19 10:34:59
Two questions:
1. When making kefir, why do I have to close the lid?
2. If I drink the kefir without leaving it for 8 hours in fridge, what might happen to me?
Yogourmet replied:
Madam :
We thank you for your interest in the Yogourmet products.
It is not necessary to firmly close the lid when you incubate kefir, it can simply sit on the container. This is to prevent dust, insects, or other, from ending up in the product.
You may consume kefir right after the incubation process, before putting it in the refrigerator, without any problem. We believe that it is best to consume kefir cold rather than room temperature. The 8 hours refrigeration step stops the incubation process and has a little effect on the firmness of the product.
Best regards.
Rachel, CA - 2016-08-20 02:25:25
Can you grow Kefir grains from the freeze dried packets.. If so.. How long and what process would I need to follow.. I understand the need to strain and reuse the grains. I hope I can grow some from this product.
Yogourmet replied:
Madam :
We thank you for your confidence in the Yogourmet products.
The Yogourmet freeze-dried kefir starter, produced with kefir grains, comes in a powder form. It is intended for kefir making and will not develop any kefir grains.
Kefir grains require a daily attention while the Yogourmet freeze-dried kefir starter allows to make kefir only when desired.
Best regards.
Gabrielle, Corning, CA - 2016-08-19 17:55:44
Should I use my yogurt maker or leave it on the counter? I have always made yogurt. It kefir - bought it by mistake
Yogourmet replied:
Madam :
We thank you for your confidence in the Yogourmet products.
Kefir has to be incubated on the countertop, at room temperature (23-25°C/73-77°F), for about 24 hours. Do not use your yogurt maker as it would be too hot for kefir making.
Best regards.
Jeanne, Yonkers, United States - 2016-08-10 16:56:25
I'd like to use coconut water or brown rice water to create kefir. Do you have a recipe? Have other people been successful in creating kefir with these?
Yogourmet replied:
Hi Jeanne, the tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information. Yogourmet kefir starter doesn't work with water because the strains are lactic based. Kefir strains need milk to grow so that's why it doesn't work with water.
Tracy, Victoria, CA - 2016-08-08 23:39:20
Can I use this starter to make Kefir Water? I do not eat dairy so I would like to use water or coconut milk (I noticed that you say that it does not work well with coconut milk - is that still true?)
Thanks
Yogourmet replied:
The tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information. Yogourmet kefir starter doesn't work with water because the strains are lactic based. Kefir strains need milk to grow so that's why it doesn't work with water.
Yj, Korea - 2016-08-07 18:39:51
Hi, in Korea, the weather is summer. So too hot. Room temparature is over 30 celcius. Temparature range is remain between 30~34 C. How can I make kefir yogurt? Thanks.
Yogourmet replied:
Hi Yj, indeed for making kefir it is too hot at 30-34 C. You'll need to find a place in your home where temperature is 25 degrees C, that's the perfect temperature to make kefir. If you don't find a place in you home where the temperature is cooler, try putting your container in a bigger one with ice or cool water around, make sure with a thermometer that you are around 25 degrees C. If the temperature becomes too hot during the 24 hours incubation period there is some risk the result will not be good. Make sure to follow the directions and put the container for at least 8 hours in the refrigerator after the incubation.
Kevin, CA - 2016-08-06 21:18:02
Can you make water kefir from the Yogourmet kefir starter?
Yogourmet replied:
Hi Kevin, unfortunately it is not possible to make water kefir with the Yogourmet kefir starter because the strains are lactic based. Our kefir strains need milk to grow so that's why it doesn't work with water.
Steve, St. Sauveur, CA - 2016-07-27 15:18:23
Can lactose free milk be used?
Yogourmet replied:
Hi Steve, yes it will work with lactose free milk.
Danuta, Kitchener, CA - 2016-07-23 11:18:58
How can I know L.acidophilus is present in my finished kefir? L.acidophilus is sensitive and dies with heat and freezing. Also, I've heard that in order to keep L.acidophilus we need at least 3% milk. Is this correct?
Yogourmet replied:
Hi Danuta, to answer your first question, the only way to know if L. acidophilus is present in your finished kefir is probably to make a laboratory analysis. I can guarantee that the L. acidophilus strain is present in our kefir starter, in the freeze-dried state and rehydrated state (finished product). It is true that lactic strains are sensitive to heat and cold but when you put the bacteria in the milk you must follow the directions to make sure the milk is not too hot. We also take good care to protect the strain when we freeze-dry the liquid product at the beginning, this ensure that a sufficient quantity of strains survives the process. For your last question, I don't know how you came up with this information but the L. acidophilus can grow in any cow's or goat's milk, regardless of the fat percentage. It also works with some soy beverages, please see soy beverages list for more information.
Suzanne, Azilda, CA - 2016-07-02 10:02:01
Can yogourmet be used to make a coconut milk kefir ?
Yogourmet replied:
The tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information.
Hazel, Winnipeg, CA - 2016-06-26 09:04:35
Is yogurt the only thing you can make with the kefir starter? Is there a starter for making buttermilk? Have a good day.
Yogourmet replied:
Madam, we thank you for your interest in the Yogourmet products.
Yogurt and kefir are two different products. Yogurt making with the Yogourmet freeze-dried starters requires the use of a yogurt maker while kefir making does not require the use of any appliance as incubation is done on the countertop at room temperature (23-25°C/73-77°F).
Yogurt and kefir can be incorporated in recipes such as muffins. They can be used for dips or drained and seasoned to be spread on crackers. They can also replace mayonnaise and sour cream. Please find yogurt and kefir based recipes on our website following this link: http://www.yogourmet.com/ca-en/recipes.
The Yogourmet freeze-dried starters cannot produce buttermilk. Best regards.
Heather, Edmonton, CA - 2016-06-08 10:42:49
Can I use your product with coconut milk?
Yogourmet replied:
Hi Heather, the tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information.
Corrin, CA - 2016-05-29 21:29:16
Hello, I followed the instructions, however when I tasted my kefir it tasted sour. It smells like yeast which is good but at the very end it tastes like sour milk. Is this normal or did my milk go sour?
Yogourmet replied:
Hi Corrin, it is normal that the kefir tastes a little sour, in fact the longer you let the kefir incubate, the more sour it will get. Also, the fact that it smells like yeast proves that the kefir is good to drink and your milk didn't go sour. What about the texture, was it solid (firm) when you have put it in the refrigerator?
Bruce, montreal, CA - 2016-05-27 20:37:00
Hi. Why do you remove the Kefir grains once the starter has been inoculated?
Yogourmet replied:
Hi Bruce, we remove the kefir grains because in terms of volume it would be impossible for us to always keep a big quantity for both the packets and our private use. That's why we only use the grains to make the kefir starter but you will never find some grains in it, only the bacteria/strain. I hope this answers your question.
Jee, United States - 2016-05-05 21:30:51
Hi! I enjoy your Kefir yogurt. Thanks! I did make kefir yogurt using soy milk. Tasty was so good. I wonder is there differences between cow milk and soy milk about good bacteria quantity? I need rhamnosus bacteria.
Yogourmet replied:
Hi Jee, we are glad to hear you have enjoyed our kefir you've made with soy milk! Are you talking about kefir or yogurt? Because kefir and yogurt are two different things. Usually, rhamnosus bacteria can be found in good quantity in kefir. I'll ask our microbiologist for more details. To answer your other question, there is a similar amount of good bacteria whether you are using cow or soy milk.
Kate, Malaysia, - 2016-05-05 10:09:59
Hi, do you sell kefir grains? Where can we get the grains?
Yogourmet replied:
Hi Kate, no we don't sell kefir grains, we actually use kefir grains at our factory to make the Yogourmet kefir starter culture. However, you wil never find kefir grains in the starter itself.
Yong, Canada - 2016-04-21 00:17:00
Should I use only plastic spoon when I stir milk with Kefir product? Rumor has it using stainless steel spoon destroy good bacteria. Thanks!
Yogourmet replied:
Hi Yong, like you said this is a rumor, actually stainless steel is one of the less reactive metals you can find. There is no problem using a stainless steel spoon to stir your kefir, this will not affect the quality of the final product. You can also use a plastic or wooden spoon but it's basically the same thing.
Lynn, Saskatoon, CA - 2016-04-08 13:13:24
Can I make flavoured kefir by adding puree fruit after the fermentation process is complete?
Yogourmet replied:
Hi Lynn, to flavor your kefir use honey, maple syrup or fruit puree, you can also enjoy homemade kefir mixed in a smoothie with fresh fruits. It's better to add these ingredients at serving time, adding them before the kefir incubation process would not provide satisfactory results.
Jac, CA - 2016-03-12 18:14:48
I have put the kefir grains in when the milk was still too hot, over 100°F. Will it still be okay?
Yogourmet replied:
Hi Jac, milk needs to be cooled at 73-77°F before adding the kefir starter culture, over this temperature there is some chances you might "kill" the culture because the milk is still too hot. If the starter didn't work you should start again with a new batch of milk because the milk you have used might not be good anymore, if you didn't put it in the refrigerator right after you had figured out your mistake. And for your information we don't actually sell the kefir grains, we only sell the kefir starter culture, which is different from the grains.
Ange, Dubai, UAE - 2016-03-10 05:55:09
What kind of cow milk I should use? Full fat, semi-skimmed, skimmed? It's not specified on the box.
Yogourmet replied:
Hi Ange, you can use any cow or goat milk, higher is the fat percentage the better your texture will be. If you want a firm texture you can use 3,25% fat milk and if you want it to be less firm you can use skimmed, 1% or 2%.
Babe, Madeira park, CA - 2016-03-01 20:52:09
Why does the milk for the kefir have to be heated?
Yogourmet replied:
Hi Babe, the milk has to be previously heated up to 82°C/180°F in order to be repasteurized, making sure to destroy unwanted bacteria that could prevent yogurt or kefir from setting or that could grow beside the good bacteria contained in the yogurt or kefir starter.
Cham, Vancouver, CA - 2016-02-22 16:37:53
I accidentally freeze the Kefir grains. Does that affect the kefir bacteria activity?
Yogourmet replied:
Hi Cham, it's not a problem if you froze the kefir starter (which is not kefir grains for your information), it's even better for preserving them. When kept refrigerated, the different Yogourmet starters keep their freshness an additional year, passed the expiry date, and more when kept frozen.
Claudette, Edmonton AB, CA - 2016-01-19 15:40:58
My kefir packets won't ferment even after leaving them sit for over 24 hours.
Yogourmet replied:
Hi Claudette, sorry to hear you had trouble making homemade kefir, did you follow all the directions on the packet? And which type of milk did you use?
M, SINGAPORE, Malaysia - 2015-12-10 09:32:24
On 24/05/2015, you mentioned that the milk need to be heated to prevent unwanted bacteria to grow. Won't the good bacteria supposed to fight the bad bacteria? How then our body get rid of the bad bacteria?
Yogourmet replied:
Hi M., the good bacteria (lactic bacteria) are not "fighting" the bad bacteria, they are helping the body by improving the immune system and keeping a healthy gut flora. Source: http://bcdairy.ca/milk/articles/the-probiotic-effects-of-lactic-acid-bacteria/
Roger, Oshawa, CA - 2015-11-25 16:47:09
How much starter do I have to use to make one litre of kefir? Is it one whole packet?
Yogourmet replied:
Hi Roger, to make 1 litre of kefir use only half a packet (5 g) and for 2 litres use the whole packet (10 g).
Josana, Toronto, CA - 2015-11-20 10:30:06
What does halal certified means?
Yogourmet replied:
Muslims require food products that are in conformity with halal norms and standards. To meet this demand, products would need to be safe from contamination of non-halal substances and the only way to prove such compliance is with Halal Certification.
Josana, Toronto, CA - 2015-11-20 10:27:50
Is it for just one use, or could it be continually used, to culture more milk?
Yogourmet replied:
Hi Josana, you may start a new batch of kefir from a part of a previous one made with the Yogourmet kefir starter. We do not recommend that practice because the texture and taste might change in the next batches. In order to proceed, use 60 ml (1/4 cup) of kefir from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres.
G, yarmouth, CA - 2015-10-23 18:37:23
What are the ingredients?
Yogourmet replied:
Hi G., the ingredients are written at the bottom of the page, here is the list: Active bacterial culture (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus), lactic yeasts, skim milk powder.
Fernanda, macgregor, Australia - 2015-10-18 23:36:09
Hi. I live in Australia and I am planning to order a kefir starter. I am wondering if you already sent it to Australia and if you had any problem. Australia is a bit strict with milk products. Is it powder? Frozen?
Yogourmet replied:
Hi Fernanda, there is no problem for our products to enter your country, we have already sent starters there in the past. The product is freeze-dried powder and it must be kept refrigerated on long term, on short term it's okay at room temperature. If you haven't choose a way to buy it yet I suggest you to use iherb.com, the shipping cost is very low and they can ship worldwide.
Moran, Toronto, CA - 2015-10-11 20:52:53
Hi, is it a powder?
Yogourmet replied:
Hi Moran, yes, our starters are all in powder form.
Marie, Orleans, CA - 2015-10-07 08:20:30
Is there a kefir starter without the sugar or is a certain amount of sugar necessary to start the fermentation?
Yogourmet replied:
Hi Marie, there is no sugar in our kefir starter except the one coming from skim milk powder (only 1 g).
Émilie, Montréal, CA - 2015-09-09 14:39:13
Hi! :) I followed the instructions but the result is liquid instead of chunky. What went wrong? Also, the box of Kefir starter was left outside the fridge for a while. Does it matter?
Yogourmet replied:
Hi Émilie, if you followed all the instructions I don't think it's a temperature problem. How much time did the starter stayed at room temperature? Because maybe the bacteria count in the starter had become too low when it was used.
Ed, Calgary, CA - 2015-08-15 13:11:14
Can I use some of the kefir to make a fresh batch. Also are there kefir grains in the prepared batch. Thanks.
Yogourmet replied:
Hi Ed, you may start a new batch of kefir from a part of a previous one made with the Yogourmet kefir starter. In order to proceed, use 60 ml (1/4 cup) of kefir from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres. There is no kefir grains in our starter or in the kefir you make with it but we use kefir grains at our factory to make the starter.
Susan, Sundre, CA - 2015-08-05 14:13:32
Can this be used to make water kefir?
Yogourmet replied:
Hi Susan, our kefir starter can't be used to make water kefir because it is a milk-based starter/culture.
Diane, United States - 2015-08-02 16:09:32
May I use coconut milk to produce a coconut kefir?
Yogourmet replied:
Hi Diane, the tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information.
Esther , - 2015-07-20 04:44:02
Hi, can I use this starter to grow kefir grains? Or is it used for one time use to make kefir drink only? Thanks.
Yogourmet replied:
Hi Esther, you can't grow kefir grains with our starter but you can make another batch of drinkable kefir with a previous one. Please check our FAQ for more info.
Rochelle, Calgary, CA - 2015-07-11 17:44:53
Can I use it with an electric Teldon kefir maker I got as a gift? (I am hoping to avoid the use of a thermometer).
Yogourmet replied:
Hi Rochelle, we don't know the Teldon kefir maker but to make kefir you don't need a machine, just heat the milk to 82°C or bring to a boil. Then let cool down to 23-25°C (room temperature). Add the starter and mix well. Pour the inoculated milk into a clean airtight container. Close the lid and let stand at room temperature until firm (about 24 hours). Refrigerate.
Calista, Bradford, United States - 2015-07-10 09:07:16
Why does the milk have to be heated and then cooled? I want to use my raw milk to make kefir and do not want to heat it. Will your starter still work?
Yogourmet replied:
Hi Calista, the milk has to be previously heated up to 82°C/180°F in order to be repasteurized, making sure to destroy unwanted bacteria that could prevent yogurt or kefir from setting or that could grow beside the good bacteria contained in the yogurt or kefir starter. When raw milk is used to make yogurt, it is not obvious to obtain a satisfying result since the milk is not homogenized.
Cindy, Westfield, United States - 2015-06-22 11:25:33
What live and active cultures (in general) does this kefir product produce? How many CFU's per serving and is the starter freeze-dried kefir grains? Can you use some of the fresh result as a starter for a new batch?
Yogourmet replied:
Hi Cindy, the major strains found in kefir are S. Lactis, S. diacetylactis, S. cremoris, L. casei, L. acidophilus and lactic acid strains of yeasts. Yeast: Saccharomyces lactis and S. cerevisiae. There is 1,5 billion CFU's per ml and the starter is made with kefir grains but does not contain any. And yes you can use a previous batch to make another one, please check our FAQ for more details. Have a good day :)
Darle, Hamilton, CA - 2015-06-21 12:36:46
Hi, I have just started to use your kefir starter and would like to know the shelf life once made and refrigerated. Also how many strains are in your freeze-dried kefir starter. Thank you.
Yogourmet replied:
Hi Darle, to answer your first question, kefir keeps for two to three weeks in the refrigerator once it is made. To answer the second one, the major strains found in kefir are S. Lactis, S. diacetylactis, S. cremoris, L. casei, L. acidophilus and lactic acid strains of yeasts. On top of that, there are maybe 10 or 20 other bacterial species which are present in the kefir grains that we use to prepare the starter but it is difficult for anybody to isolate and identify these specific species.
Kelly, Parry Sound, CA - 2015-05-29 18:44:10
I had just bought a kefir starter kit. It didn't come with directions. How much milk should I add to a 5 g package?
Yogourmet replied:
Hi Kelly, it is strange that your kefir starter kit didn't came with directions, for 5 g you need to add 1 litre of milk, for 10 g you need to add 2 litres. If you need more information feel free to visit our "Directions" section.
R., Langley, CA - 2015-05-24 00:02:56
I was pleased to find your product in the local health food store. The directions say the milk needs to be heated first. Why is this needed?
Yogourmet replied:
Hi R., unless you are using UHT (shelf stable) milk, the milk has to be previously heated up to 82°C/180°F in order to be repasteurized. Making sure to destroy unwanted bacteria that could prevent kefir from setting or that could grow beside the good bacteria contained in the kefir starter.
Carole, Vancouver, CA - 2015-05-09 16:25:03
What type of live strain are in this product? They are not listed on the box such as the yogurt starter.
Yogourmet replied:
Hi Carole, the major strains found in kefir are S. Lactis, S. diacetylactis, S. cremoris, L. casei, L. acidophilus and lactic acid strains of yeasts. On top of that, there are maybe 10 or 20 other bacterial species which are present in the kefir grains that we use to prepare the starter but it is difficult for anybody to isolate and identify these specific species of bacteria. Yeast : Saccharomyces lactis and S. cerevisiae.
Shelley, Calgary, CA - 2015-04-16 17:57:10
Can this be reused like kefir grains?
Yogourmet replied:
Hi Shelley, yes it's possible to do so. You may start a new batch of kefir from a part of a previous one made with the Yogourmet kefir starter. We do not recommend that practice because the texture and taste might change in the next batches. In order to proceed, use 60 ml (1/4 cup) of kefir from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres.
Joel, Montreal, Canada - 15/04/2018
A wonderful find!
We started by just making kefir but soon started to make larger batches with half being filtered into labneh style cheese. So happy to have found this product as it's just as good tasting as commercial products and has more beneficial bacteria.
Lisa, Kelowna, Canada - 07/10/2017
Easy and delicious!!
Love this starter- easy and delicious! Good directions too.
Randy, Vancouver, Canada - 16/05/2015
Kefir starter is great
I have made kefir with this starter for about a year. It tastes great and is easy to use. I use a glass jar with a clamping lid and I do not even scald the milk first. I just put the kefir starter in the jar after adding the milk, shake it up and leave it overnight and bingo, great tasting kefir. Highly recommended.
Lisa, Kelowna, Canada - 07/10/2017
Easy and delicious!!
Love this starter- easy and delicious! Good directions too.
Randy, Vancouver, Canada - 16/05/2015
Kefir starter is great
I have made kefir with this starter for about a year. It tastes great and is easy to use. I use a glass jar with a clamping lid and I do not even scald the milk first. I just put the kefir starter in the jar after adding the milk, shake it up and leave it overnight and bingo, great tasting kefir. Highly recommended.
Randy, Vancouver, Canada - 16/05/2015
Kefir starter is great
I have made kefir with this starter for about a year. It tastes great and is easy to use. I use a glass jar with a clamping lid and I do not even scald the milk first. I just put the kefir starter in the jar after adding the milk, shake it up and leave it overnight and bingo, great tasting kefir. Highly recommended.
NOTE: Before asking a question or if you did not find your answer here. We invite you to search in the FAQ section of our website.
48 Questions:
Basil, Davenport , United States - 2016-09-19 21:15:30
Can I use this kefir starter to make coconut water kefir? I bought this on Amazon.com and received it today, 20 Sept.2016. Davenport , United States - 2016-09-19 21:15:30 Yogourmet replied:
Hi Basil,
We thank you for your interest in the Yogourmet products.
The Yogourmet freeze-dried kefir starter is designed to be used with milk and also works with certain soy beverages (see complete list here). We have no experience using it with coconut water.
Best regards.
Hi Basil,
We thank you for your interest in the Yogourmet products.
The Yogourmet freeze-dried kefir starter is designed to be used with milk and also works with certain soy beverages (see complete list here). We have no experience using it with coconut water.
Best regards.
Tina, Waterloo, CA - 2016-09-19 10:34:59
Two questions:
1. When making kefir, why do I have to close the lid?
2. If I drink the kefir without leaving it for 8 hours in fridge, what might happen to me?
Waterloo, CA - 2016-09-19 10:34:59 Yogourmet replied:
Madam : We thank you for your interest in the Yogourmet products. It is not necessary to firmly close the lid when you incubate kefir, it can simply sit on the container. This is to prevent dust, insects, or other, from ending up in the product. You may consume kefir right after the incubation process, before putting it in the refrigerator, without any problem. We believe that it is best to consume kefir cold rather than room temperature. The 8 hours refrigeration step stops the incubation process and has a little effect on the firmness of the product. Best regards.
Madam : We thank you for your interest in the Yogourmet products. It is not necessary to firmly close the lid when you incubate kefir, it can simply sit on the container. This is to prevent dust, insects, or other, from ending up in the product. You may consume kefir right after the incubation process, before putting it in the refrigerator, without any problem. We believe that it is best to consume kefir cold rather than room temperature. The 8 hours refrigeration step stops the incubation process and has a little effect on the firmness of the product. Best regards.
Rachel, CA - 2016-08-20 02:25:25
Can you grow Kefir grains from the freeze dried packets.. If so.. How long and what process would I need to follow.. I understand the need to strain and reuse the grains. I hope I can grow some from this product. CA - 2016-08-20 02:25:25 Yogourmet replied:
Madam : We thank you for your confidence in the Yogourmet products. The Yogourmet freeze-dried kefir starter, produced with kefir grains, comes in a powder form. It is intended for kefir making and will not develop any kefir grains. Kefir grains require a daily attention while the Yogourmet freeze-dried kefir starter allows to make kefir only when desired. Best regards.
Madam : We thank you for your confidence in the Yogourmet products. The Yogourmet freeze-dried kefir starter, produced with kefir grains, comes in a powder form. It is intended for kefir making and will not develop any kefir grains. Kefir grains require a daily attention while the Yogourmet freeze-dried kefir starter allows to make kefir only when desired. Best regards.
Gabrielle, Corning, CA - 2016-08-19 17:55:44
Should I use my yogurt maker or leave it on the counter? I have always made yogurt. It kefir - bought it by mistake Corning, CA - 2016-08-19 17:55:44 Yogourmet replied:
Madam : We thank you for your confidence in the Yogourmet products. Kefir has to be incubated on the countertop, at room temperature (23-25°C/73-77°F), for about 24 hours. Do not use your yogurt maker as it would be too hot for kefir making. Best regards.
Madam : We thank you for your confidence in the Yogourmet products. Kefir has to be incubated on the countertop, at room temperature (23-25°C/73-77°F), for about 24 hours. Do not use your yogurt maker as it would be too hot for kefir making. Best regards.
Jeanne, Yonkers, United States - 2016-08-10 16:56:25
I'd like to use coconut water or brown rice water to create kefir. Do you have a recipe? Have other people been successful in creating kefir with these? Yonkers, United States - 2016-08-10 16:56:25 Yogourmet replied:
Hi Jeanne, the tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information. Yogourmet kefir starter doesn't work with water because the strains are lactic based. Kefir strains need milk to grow so that's why it doesn't work with water.
Hi Jeanne, the tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information. Yogourmet kefir starter doesn't work with water because the strains are lactic based. Kefir strains need milk to grow so that's why it doesn't work with water.
Tracy, Victoria, CA - 2016-08-08 23:39:20
Can I use this starter to make Kefir Water? I do not eat dairy so I would like to use water or coconut milk (I noticed that you say that it does not work well with coconut milk - is that still true?)
Thanks
Victoria, CA - 2016-08-08 23:39:20 Yogourmet replied:
The tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information. Yogourmet kefir starter doesn't work with water because the strains are lactic based. Kefir strains need milk to grow so that's why it doesn't work with water.
The tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information. Yogourmet kefir starter doesn't work with water because the strains are lactic based. Kefir strains need milk to grow so that's why it doesn't work with water.
Yj, Korea - 2016-08-07 18:39:51
Hi, in Korea, the weather is summer. So too hot. Room temparature is over 30 celcius. Temparature range is remain between 30~34 C. How can I make kefir yogurt? Thanks. Korea - 2016-08-07 18:39:51 Yogourmet replied:
Hi Yj, indeed for making kefir it is too hot at 30-34 C. You'll need to find a place in your home where temperature is 25 degrees C, that's the perfect temperature to make kefir. If you don't find a place in you home where the temperature is cooler, try putting your container in a bigger one with ice or cool water around, make sure with a thermometer that you are around 25 degrees C. If the temperature becomes too hot during the 24 hours incubation period there is some risk the result will not be good. Make sure to follow the directions and put the container for at least 8 hours in the refrigerator after the incubation.
Hi Yj, indeed for making kefir it is too hot at 30-34 C. You'll need to find a place in your home where temperature is 25 degrees C, that's the perfect temperature to make kefir. If you don't find a place in you home where the temperature is cooler, try putting your container in a bigger one with ice or cool water around, make sure with a thermometer that you are around 25 degrees C. If the temperature becomes too hot during the 24 hours incubation period there is some risk the result will not be good. Make sure to follow the directions and put the container for at least 8 hours in the refrigerator after the incubation.
Kevin, CA - 2016-08-06 21:18:02
Can you make water kefir from the Yogourmet kefir starter?
CA - 2016-08-06 21:18:02 Yogourmet replied:
Hi Kevin, unfortunately it is not possible to make water kefir with the Yogourmet kefir starter because the strains are lactic based. Our kefir strains need milk to grow so that's why it doesn't work with water.
Hi Kevin, unfortunately it is not possible to make water kefir with the Yogourmet kefir starter because the strains are lactic based. Our kefir strains need milk to grow so that's why it doesn't work with water.
Steve, St. Sauveur, CA - 2016-07-27 15:18:23
Can lactose free milk be used? St. Sauveur, CA - 2016-07-27 15:18:23 Yogourmet replied:
Hi Steve, yes it will work with lactose free milk.
Hi Steve, yes it will work with lactose free milk.
Danuta, Kitchener, CA - 2016-07-23 11:18:58
How can I know L.acidophilus is present in my finished kefir? L.acidophilus is sensitive and dies with heat and freezing. Also, I've heard that in order to keep L.acidophilus we need at least 3% milk. Is this correct? Kitchener, CA - 2016-07-23 11:18:58 Yogourmet replied:
Hi Danuta, to answer your first question, the only way to know if L. acidophilus is present in your finished kefir is probably to make a laboratory analysis. I can guarantee that the L. acidophilus strain is present in our kefir starter, in the freeze-dried state and rehydrated state (finished product). It is true that lactic strains are sensitive to heat and cold but when you put the bacteria in the milk you must follow the directions to make sure the milk is not too hot. We also take good care to protect the strain when we freeze-dry the liquid product at the beginning, this ensure that a sufficient quantity of strains survives the process. For your last question, I don't know how you came up with this information but the L. acidophilus can grow in any cow's or goat's milk, regardless of the fat percentage. It also works with some soy beverages, please see soy beverages list for more information.
Hi Danuta, to answer your first question, the only way to know if L. acidophilus is present in your finished kefir is probably to make a laboratory analysis. I can guarantee that the L. acidophilus strain is present in our kefir starter, in the freeze-dried state and rehydrated state (finished product). It is true that lactic strains are sensitive to heat and cold but when you put the bacteria in the milk you must follow the directions to make sure the milk is not too hot. We also take good care to protect the strain when we freeze-dry the liquid product at the beginning, this ensure that a sufficient quantity of strains survives the process. For your last question, I don't know how you came up with this information but the L. acidophilus can grow in any cow's or goat's milk, regardless of the fat percentage. It also works with some soy beverages, please see soy beverages list for more information.
Suzanne, Azilda, CA - 2016-07-02 10:02:01
Can yogourmet be used to make a coconut milk kefir ? Azilda, CA - 2016-07-02 10:02:01 Yogourmet replied:
The tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information.
The tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information.
Hazel, Winnipeg, CA - 2016-06-26 09:04:35
Is yogurt the only thing you can make with the kefir starter? Is there a starter for making buttermilk? Have a good day. Winnipeg, CA - 2016-06-26 09:04:35 Yogourmet replied:
Madam, we thank you for your interest in the Yogourmet products.
Yogurt and kefir are two different products. Yogurt making with the Yogourmet freeze-dried starters requires the use of a yogurt maker while kefir making does not require the use of any appliance as incubation is done on the countertop at room temperature (23-25°C/73-77°F).
Yogurt and kefir can be incorporated in recipes such as muffins. They can be used for dips or drained and seasoned to be spread on crackers. They can also replace mayonnaise and sour cream. Please find yogurt and kefir based recipes on our website following this link: http://www.yogourmet.com/ca-en/recipes.
The Yogourmet freeze-dried starters cannot produce buttermilk. Best regards.
Madam, we thank you for your interest in the Yogourmet products.
Yogurt and kefir are two different products. Yogurt making with the Yogourmet freeze-dried starters requires the use of a yogurt maker while kefir making does not require the use of any appliance as incubation is done on the countertop at room temperature (23-25°C/73-77°F).
Yogurt and kefir can be incorporated in recipes such as muffins. They can be used for dips or drained and seasoned to be spread on crackers. They can also replace mayonnaise and sour cream. Please find yogurt and kefir based recipes on our website following this link: http://www.yogourmet.com/ca-en/recipes.
The Yogourmet freeze-dried starters cannot produce buttermilk. Best regards.
Heather, Edmonton, CA - 2016-06-08 10:42:49
Can I use your product with coconut milk? Edmonton, CA - 2016-06-08 10:42:49 Yogourmet replied:
Hi Heather, the tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information.
Hi Heather, the tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information.
Corrin, CA - 2016-05-29 21:29:16
Hello, I followed the instructions, however when I tasted my kefir it tasted sour. It smells like yeast which is good but at the very end it tastes like sour milk. Is this normal or did my milk go sour? CA - 2016-05-29 21:29:16 Yogourmet replied:
Hi Corrin, it is normal that the kefir tastes a little sour, in fact the longer you let the kefir incubate, the more sour it will get. Also, the fact that it smells like yeast proves that the kefir is good to drink and your milk didn't go sour. What about the texture, was it solid (firm) when you have put it in the refrigerator?
Hi Corrin, it is normal that the kefir tastes a little sour, in fact the longer you let the kefir incubate, the more sour it will get. Also, the fact that it smells like yeast proves that the kefir is good to drink and your milk didn't go sour. What about the texture, was it solid (firm) when you have put it in the refrigerator?
Bruce, montreal, CA - 2016-05-27 20:37:00
Hi. Why do you remove the Kefir grains once the starter has been inoculated? montreal, CA - 2016-05-27 20:37:00 Yogourmet replied:
Hi Bruce, we remove the kefir grains because in terms of volume it would be impossible for us to always keep a big quantity for both the packets and our private use. That's why we only use the grains to make the kefir starter but you will never find some grains in it, only the bacteria/strain. I hope this answers your question.
Hi Bruce, we remove the kefir grains because in terms of volume it would be impossible for us to always keep a big quantity for both the packets and our private use. That's why we only use the grains to make the kefir starter but you will never find some grains in it, only the bacteria/strain. I hope this answers your question.
Jee, United States - 2016-05-05 21:30:51
Hi! I enjoy your Kefir yogurt. Thanks! I did make kefir yogurt using soy milk. Tasty was so good. I wonder is there differences between cow milk and soy milk about good bacteria quantity? I need rhamnosus bacteria. United States - 2016-05-05 21:30:51 Yogourmet replied:
Hi Jee, we are glad to hear you have enjoyed our kefir you've made with soy milk! Are you talking about kefir or yogurt? Because kefir and yogurt are two different things. Usually, rhamnosus bacteria can be found in good quantity in kefir. I'll ask our microbiologist for more details. To answer your other question, there is a similar amount of good bacteria whether you are using cow or soy milk.
Hi Jee, we are glad to hear you have enjoyed our kefir you've made with soy milk! Are you talking about kefir or yogurt? Because kefir and yogurt are two different things. Usually, rhamnosus bacteria can be found in good quantity in kefir. I'll ask our microbiologist for more details. To answer your other question, there is a similar amount of good bacteria whether you are using cow or soy milk.
Kate, Malaysia, - 2016-05-05 10:09:59
Hi, do you sell kefir grains? Where can we get the grains? Malaysia, - 2016-05-05 10:09:59 Yogourmet replied:
Hi Kate, no we don't sell kefir grains, we actually use kefir grains at our factory to make the Yogourmet kefir starter culture. However, you wil never find kefir grains in the starter itself.
Hi Kate, no we don't sell kefir grains, we actually use kefir grains at our factory to make the Yogourmet kefir starter culture. However, you wil never find kefir grains in the starter itself.
Yong, Canada - 2016-04-21 00:17:00
Should I use only plastic spoon when I stir milk with Kefir product? Rumor has it using stainless steel spoon destroy good bacteria. Thanks! Canada - 2016-04-21 00:17:00 Yogourmet replied:
Hi Yong, like you said this is a rumor, actually stainless steel is one of the less reactive metals you can find. There is no problem using a stainless steel spoon to stir your kefir, this will not affect the quality of the final product. You can also use a plastic or wooden spoon but it's basically the same thing.
Hi Yong, like you said this is a rumor, actually stainless steel is one of the less reactive metals you can find. There is no problem using a stainless steel spoon to stir your kefir, this will not affect the quality of the final product. You can also use a plastic or wooden spoon but it's basically the same thing.
Lynn, Saskatoon, CA - 2016-04-08 13:13:24
Can I make flavoured kefir by adding puree fruit after the fermentation process is complete? Saskatoon, CA - 2016-04-08 13:13:24 Yogourmet replied:
Hi Lynn, to flavor your kefir use honey, maple syrup or fruit puree, you can also enjoy homemade kefir mixed in a smoothie with fresh fruits. It's better to add these ingredients at serving time, adding them before the kefir incubation process would not provide satisfactory results.
Hi Lynn, to flavor your kefir use honey, maple syrup or fruit puree, you can also enjoy homemade kefir mixed in a smoothie with fresh fruits. It's better to add these ingredients at serving time, adding them before the kefir incubation process would not provide satisfactory results.
Jac, CA - 2016-03-12 18:14:48
I have put the kefir grains in when the milk was still too hot, over 100°F. Will it still be okay? CA - 2016-03-12 18:14:48 Yogourmet replied:
Hi Jac, milk needs to be cooled at 73-77°F before adding the kefir starter culture, over this temperature there is some chances you might "kill" the culture because the milk is still too hot. If the starter didn't work you should start again with a new batch of milk because the milk you have used might not be good anymore, if you didn't put it in the refrigerator right after you had figured out your mistake. And for your information we don't actually sell the kefir grains, we only sell the kefir starter culture, which is different from the grains.
Hi Jac, milk needs to be cooled at 73-77°F before adding the kefir starter culture, over this temperature there is some chances you might "kill" the culture because the milk is still too hot. If the starter didn't work you should start again with a new batch of milk because the milk you have used might not be good anymore, if you didn't put it in the refrigerator right after you had figured out your mistake. And for your information we don't actually sell the kefir grains, we only sell the kefir starter culture, which is different from the grains.
Ange, Dubai, UAE - 2016-03-10 05:55:09
What kind of cow milk I should use? Full fat, semi-skimmed, skimmed? It's not specified on the box. Dubai, UAE - 2016-03-10 05:55:09 Yogourmet replied:
Hi Ange, you can use any cow or goat milk, higher is the fat percentage the better your texture will be. If you want a firm texture you can use 3,25% fat milk and if you want it to be less firm you can use skimmed, 1% or 2%.
Hi Ange, you can use any cow or goat milk, higher is the fat percentage the better your texture will be. If you want a firm texture you can use 3,25% fat milk and if you want it to be less firm you can use skimmed, 1% or 2%.
Babe, Madeira park, CA - 2016-03-01 20:52:09
Why does the milk for the kefir have to be heated? Madeira park, CA - 2016-03-01 20:52:09 Yogourmet replied:
Hi Babe, the milk has to be previously heated up to 82°C/180°F in order to be repasteurized, making sure to destroy unwanted bacteria that could prevent yogurt or kefir from setting or that could grow beside the good bacteria contained in the yogurt or kefir starter.
Hi Babe, the milk has to be previously heated up to 82°C/180°F in order to be repasteurized, making sure to destroy unwanted bacteria that could prevent yogurt or kefir from setting or that could grow beside the good bacteria contained in the yogurt or kefir starter.
Cham, Vancouver, CA - 2016-02-22 16:37:53
I accidentally freeze the Kefir grains. Does that affect the kefir bacteria activity?
Vancouver, CA - 2016-02-22 16:37:53 Yogourmet replied:
Hi Cham, it's not a problem if you froze the kefir starter (which is not kefir grains for your information), it's even better for preserving them. When kept refrigerated, the different Yogourmet starters keep their freshness an additional year, passed the expiry date, and more when kept frozen.
Hi Cham, it's not a problem if you froze the kefir starter (which is not kefir grains for your information), it's even better for preserving them. When kept refrigerated, the different Yogourmet starters keep their freshness an additional year, passed the expiry date, and more when kept frozen.
Claudette, Edmonton AB, CA - 2016-01-19 15:40:58
My kefir packets won't ferment even after leaving them sit for over 24 hours. Edmonton AB, CA - 2016-01-19 15:40:58 Yogourmet replied:
Hi Claudette, sorry to hear you had trouble making homemade kefir, did you follow all the directions on the packet? And which type of milk did you use?
Hi Claudette, sorry to hear you had trouble making homemade kefir, did you follow all the directions on the packet? And which type of milk did you use?
M, SINGAPORE, Malaysia - 2015-12-10 09:32:24
On 24/05/2015, you mentioned that the milk need to be heated to prevent unwanted bacteria to grow. Won't the good bacteria supposed to fight the bad bacteria? How then our body get rid of the bad bacteria? SINGAPORE, Malaysia - 2015-12-10 09:32:24 Yogourmet replied:
Hi M., the good bacteria (lactic bacteria) are not "fighting" the bad bacteria, they are helping the body by improving the immune system and keeping a healthy gut flora. Source: http://bcdairy.ca/milk/articles/the-probiotic-effects-of-lactic-acid-bacteria/
Hi M., the good bacteria (lactic bacteria) are not "fighting" the bad bacteria, they are helping the body by improving the immune system and keeping a healthy gut flora. Source: http://bcdairy.ca/milk/articles/the-probiotic-effects-of-lactic-acid-bacteria/
Roger, Oshawa, CA - 2015-11-25 16:47:09
How much starter do I have to use to make one litre of kefir? Is it one whole packet? Oshawa, CA - 2015-11-25 16:47:09 Yogourmet replied:
Hi Roger, to make 1 litre of kefir use only half a packet (5 g) and for 2 litres use the whole packet (10 g).
Hi Roger, to make 1 litre of kefir use only half a packet (5 g) and for 2 litres use the whole packet (10 g).
Josana, Toronto, CA - 2015-11-20 10:30:06
What does halal certified means? Toronto, CA - 2015-11-20 10:30:06 Yogourmet replied:
Muslims require food products that are in conformity with halal norms and standards. To meet this demand, products would need to be safe from contamination of non-halal substances and the only way to prove such compliance is with Halal Certification.
Muslims require food products that are in conformity with halal norms and standards. To meet this demand, products would need to be safe from contamination of non-halal substances and the only way to prove such compliance is with Halal Certification.
Josana, Toronto, CA - 2015-11-20 10:27:50
Is it for just one use, or could it be continually used, to culture more milk? Toronto, CA - 2015-11-20 10:27:50 Yogourmet replied:
Hi Josana, you may start a new batch of kefir from a part of a previous one made with the Yogourmet kefir starter. We do not recommend that practice because the texture and taste might change in the next batches. In order to proceed, use 60 ml (1/4 cup) of kefir from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres.
Hi Josana, you may start a new batch of kefir from a part of a previous one made with the Yogourmet kefir starter. We do not recommend that practice because the texture and taste might change in the next batches. In order to proceed, use 60 ml (1/4 cup) of kefir from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres.
G, yarmouth, CA - 2015-10-23 18:37:23
What are the ingredients? yarmouth, CA - 2015-10-23 18:37:23 Yogourmet replied:
Hi G., the ingredients are written at the bottom of the page, here is the list: Active bacterial culture (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus), lactic yeasts, skim milk powder.
Hi G., the ingredients are written at the bottom of the page, here is the list: Active bacterial culture (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus), lactic yeasts, skim milk powder.
Fernanda, macgregor, Australia - 2015-10-18 23:36:09
Hi. I live in Australia and I am planning to order a kefir starter. I am wondering if you already sent it to Australia and if you had any problem. Australia is a bit strict with milk products. Is it powder? Frozen? macgregor, Australia - 2015-10-18 23:36:09 Yogourmet replied:
Hi Fernanda, there is no problem for our products to enter your country, we have already sent starters there in the past. The product is freeze-dried powder and it must be kept refrigerated on long term, on short term it's okay at room temperature. If you haven't choose a way to buy it yet I suggest you to use iherb.com, the shipping cost is very low and they can ship worldwide.
Hi Fernanda, there is no problem for our products to enter your country, we have already sent starters there in the past. The product is freeze-dried powder and it must be kept refrigerated on long term, on short term it's okay at room temperature. If you haven't choose a way to buy it yet I suggest you to use iherb.com, the shipping cost is very low and they can ship worldwide.
Moran, Toronto, CA - 2015-10-11 20:52:53
Hi, is it a powder?
Toronto, CA - 2015-10-11 20:52:53 Yogourmet replied:
Hi Moran, yes, our starters are all in powder form.
Hi Moran, yes, our starters are all in powder form.
Marie, Orleans, CA - 2015-10-07 08:20:30
Is there a kefir starter without the sugar or is a certain amount of sugar necessary to start the fermentation? Orleans, CA - 2015-10-07 08:20:30 Yogourmet replied:
Hi Marie, there is no sugar in our kefir starter except the one coming from skim milk powder (only 1 g).
Hi Marie, there is no sugar in our kefir starter except the one coming from skim milk powder (only 1 g).
Émilie, Montréal, CA - 2015-09-09 14:39:13
Hi! :) I followed the instructions but the result is liquid instead of chunky. What went wrong? Also, the box of Kefir starter was left outside the fridge for a while. Does it matter? Montréal, CA - 2015-09-09 14:39:13 Yogourmet replied:
Hi Émilie, if you followed all the instructions I don't think it's a temperature problem. How much time did the starter stayed at room temperature? Because maybe the bacteria count in the starter had become too low when it was used.
Hi Émilie, if you followed all the instructions I don't think it's a temperature problem. How much time did the starter stayed at room temperature? Because maybe the bacteria count in the starter had become too low when it was used.
Ed, Calgary, CA - 2015-08-15 13:11:14
Can I use some of the kefir to make a fresh batch. Also are there kefir grains in the prepared batch. Thanks. Calgary, CA - 2015-08-15 13:11:14 Yogourmet replied:
Hi Ed, you may start a new batch of kefir from a part of a previous one made with the Yogourmet kefir starter. In order to proceed, use 60 ml (1/4 cup) of kefir from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres. There is no kefir grains in our starter or in the kefir you make with it but we use kefir grains at our factory to make the starter.
Hi Ed, you may start a new batch of kefir from a part of a previous one made with the Yogourmet kefir starter. In order to proceed, use 60 ml (1/4 cup) of kefir from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres. There is no kefir grains in our starter or in the kefir you make with it but we use kefir grains at our factory to make the starter.
Susan, Sundre, CA - 2015-08-05 14:13:32
Can this be used to make water kefir? Sundre, CA - 2015-08-05 14:13:32 Yogourmet replied:
Hi Susan, our kefir starter can't be used to make water kefir because it is a milk-based starter/culture.
Hi Susan, our kefir starter can't be used to make water kefir because it is a milk-based starter/culture.
Diane, United States - 2015-08-02 16:09:32
May I use coconut milk to produce a coconut kefir? United States - 2015-08-02 16:09:32 Yogourmet replied:
Hi Diane, the tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information.
Hi Diane, the tests that we have run several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible though to make yogurt and kefir with certain soy beverages, see soy beverages list for more information.
Esther , - 2015-07-20 04:44:02
Hi, can I use this starter to grow kefir grains? Or is it used for one time use to make kefir drink only? Thanks.
- 2015-07-20 04:44:02 Yogourmet replied:
Hi Esther, you can't grow kefir grains with our starter but you can make another batch of drinkable kefir with a previous one. Please check our FAQ for more info.
Hi Esther, you can't grow kefir grains with our starter but you can make another batch of drinkable kefir with a previous one. Please check our FAQ for more info.
Rochelle, Calgary, CA - 2015-07-11 17:44:53
Can I use it with an electric Teldon kefir maker I got as a gift? (I am hoping to avoid the use of a thermometer). Calgary, CA - 2015-07-11 17:44:53 Yogourmet replied:
Hi Rochelle, we don't know the Teldon kefir maker but to make kefir you don't need a machine, just heat the milk to 82°C or bring to a boil. Then let cool down to 23-25°C (room temperature). Add the starter and mix well. Pour the inoculated milk into a clean airtight container. Close the lid and let stand at room temperature until firm (about 24 hours). Refrigerate.
Hi Rochelle, we don't know the Teldon kefir maker but to make kefir you don't need a machine, just heat the milk to 82°C or bring to a boil. Then let cool down to 23-25°C (room temperature). Add the starter and mix well. Pour the inoculated milk into a clean airtight container. Close the lid and let stand at room temperature until firm (about 24 hours). Refrigerate.
Calista, Bradford, United States - 2015-07-10 09:07:16
Why does the milk have to be heated and then cooled? I want to use my raw milk to make kefir and do not want to heat it. Will your starter still work? Bradford, United States - 2015-07-10 09:07:16 Yogourmet replied:
Hi Calista, the milk has to be previously heated up to 82°C/180°F in order to be repasteurized, making sure to destroy unwanted bacteria that could prevent yogurt or kefir from setting or that could grow beside the good bacteria contained in the yogurt or kefir starter. When raw milk is used to make yogurt, it is not obvious to obtain a satisfying result since the milk is not homogenized.
Hi Calista, the milk has to be previously heated up to 82°C/180°F in order to be repasteurized, making sure to destroy unwanted bacteria that could prevent yogurt or kefir from setting or that could grow beside the good bacteria contained in the yogurt or kefir starter. When raw milk is used to make yogurt, it is not obvious to obtain a satisfying result since the milk is not homogenized.
Cindy, Westfield, United States - 2015-06-22 11:25:33
What live and active cultures (in general) does this kefir product produce? How many CFU's per serving and is the starter freeze-dried kefir grains? Can you use some of the fresh result as a starter for a new batch? Westfield, United States - 2015-06-22 11:25:33 Yogourmet replied:
Hi Cindy, the major strains found in kefir are S. Lactis, S. diacetylactis, S. cremoris, L. casei, L. acidophilus and lactic acid strains of yeasts. Yeast: Saccharomyces lactis and S. cerevisiae. There is 1,5 billion CFU's per ml and the starter is made with kefir grains but does not contain any. And yes you can use a previous batch to make another one, please check our FAQ for more details. Have a good day :)
Hi Cindy, the major strains found in kefir are S. Lactis, S. diacetylactis, S. cremoris, L. casei, L. acidophilus and lactic acid strains of yeasts. Yeast: Saccharomyces lactis and S. cerevisiae. There is 1,5 billion CFU's per ml and the starter is made with kefir grains but does not contain any. And yes you can use a previous batch to make another one, please check our FAQ for more details. Have a good day :)
Darle, Hamilton, CA - 2015-06-21 12:36:46
Hi, I have just started to use your kefir starter and would like to know the shelf life once made and refrigerated. Also how many strains are in your freeze-dried kefir starter. Thank you. Hamilton, CA - 2015-06-21 12:36:46 Yogourmet replied:
Hi Darle, to answer your first question, kefir keeps for two to three weeks in the refrigerator once it is made. To answer the second one, the major strains found in kefir are S. Lactis, S. diacetylactis, S. cremoris, L. casei, L. acidophilus and lactic acid strains of yeasts. On top of that, there are maybe 10 or 20 other bacterial species which are present in the kefir grains that we use to prepare the starter but it is difficult for anybody to isolate and identify these specific species.
Hi Darle, to answer your first question, kefir keeps for two to three weeks in the refrigerator once it is made. To answer the second one, the major strains found in kefir are S. Lactis, S. diacetylactis, S. cremoris, L. casei, L. acidophilus and lactic acid strains of yeasts. On top of that, there are maybe 10 or 20 other bacterial species which are present in the kefir grains that we use to prepare the starter but it is difficult for anybody to isolate and identify these specific species.
Kelly, Parry Sound, CA - 2015-05-29 18:44:10
I had just bought a kefir starter kit. It didn't come with directions. How much milk should I add to a 5 g package? Parry Sound, CA - 2015-05-29 18:44:10 Yogourmet replied:
Hi Kelly, it is strange that your kefir starter kit didn't came with directions, for 5 g you need to add 1 litre of milk, for 10 g you need to add 2 litres. If you need more information feel free to visit our "Directions" section.
Hi Kelly, it is strange that your kefir starter kit didn't came with directions, for 5 g you need to add 1 litre of milk, for 10 g you need to add 2 litres. If you need more information feel free to visit our "Directions" section.
R., Langley, CA - 2015-05-24 00:02:56
I was pleased to find your product in the local health food store. The directions say the milk needs to be heated first. Why is this needed? Langley, CA - 2015-05-24 00:02:56 Yogourmet replied:
Hi R., unless you are using UHT (shelf stable) milk, the milk has to be previously heated up to 82°C/180°F in order to be repasteurized. Making sure to destroy unwanted bacteria that could prevent kefir from setting or that could grow beside the good bacteria contained in the kefir starter.
Hi R., unless you are using UHT (shelf stable) milk, the milk has to be previously heated up to 82°C/180°F in order to be repasteurized. Making sure to destroy unwanted bacteria that could prevent kefir from setting or that could grow beside the good bacteria contained in the kefir starter.
Carole, Vancouver, CA - 2015-05-09 16:25:03
What type of live strain are in this product? They are not listed on the box such as the yogurt starter. Vancouver, CA - 2015-05-09 16:25:03 Yogourmet replied:
Hi Carole, the major strains found in kefir are S. Lactis, S. diacetylactis, S. cremoris, L. casei, L. acidophilus and lactic acid strains of yeasts. On top of that, there are maybe 10 or 20 other bacterial species which are present in the kefir grains that we use to prepare the starter but it is difficult for anybody to isolate and identify these specific species of bacteria. Yeast : Saccharomyces lactis and S. cerevisiae.
Hi Carole, the major strains found in kefir are S. Lactis, S. diacetylactis, S. cremoris, L. casei, L. acidophilus and lactic acid strains of yeasts. On top of that, there are maybe 10 or 20 other bacterial species which are present in the kefir grains that we use to prepare the starter but it is difficult for anybody to isolate and identify these specific species of bacteria. Yeast : Saccharomyces lactis and S. cerevisiae.
Shelley, Calgary, CA - 2015-04-16 17:57:10
Can this be reused like kefir grains? Calgary, CA - 2015-04-16 17:57:10 Yogourmet replied:
Hi Shelley, yes it's possible to do so. You may start a new batch of kefir from a part of a previous one made with the Yogourmet kefir starter. We do not recommend that practice because the texture and taste might change in the next batches. In order to proceed, use 60 ml (1/4 cup) of kefir from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres.
Hi Shelley, yes it's possible to do so. You may start a new batch of kefir from a part of a previous one made with the Yogourmet kefir starter. We do not recommend that practice because the texture and taste might change in the next batches. In order to proceed, use 60 ml (1/4 cup) of kefir from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres.