Kefir starter

Origins of kefir may be 4000 years old but it’s still a major trend! Well-known as a fermented probiotic milk it contains vitamin B1, B12, calcium, folate and vitamin K2. Do good to your health with 100 billion live and active bacteria per 100 g serving! Once made, homemade kefir keeps for 2 to 3 weeks in the refrigerator.

icon_like No electrical appliance required
icon_like Contains probiotics
icon_dollar Easy and economical
icon_time 24 hours incubation at room temperature (23-25°C)
icon_no_preservatives No preservatives or coloring agents
icon_gluten_free Gluten free
icon_kosher Kosher certified
icon_halal_certified Halal certified

Each 18 g box makes 6 litres of fresh kefir

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3 Reviews

49
Questions and answers

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Ingredients

Kefir grains, maltodextrin and Active bacterial cultures (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus, S. cerevisiae, K. lactis)
Contains: Milk

This product is manufactured in a facility that manipulates products containing soy and milk.

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3 reviews

star star star star star Joel, location 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.

star star star star star Lisa, location Kelowna, Canada - 07/10/2017

Easy and delicious!!

Love this starter- easy and delicious! Good directions too.

star star star star star Randy, location 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: Only english reviews are displayed.

NOTE: Before asking a question or if you did nott find your answer here. We invite you to search in the FAQ section of our website.

49 questions

Ange, location Dubai, UAE - 2016-03-10 05:55:09check marc

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, location Madeira park, CA - 2016-03-01 20:52:09check marc

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.

Basil, location Davenport , United States - 2016-09-19 21:15:30check marc

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.

Bruce, location montreal, CA - 2016-05-27 20:37:00check marc

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.

Calista, location Bradford, United States - 2015-07-10 09:07:16check marc

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.

Carole, location Vancouver, CA - 2015-05-09 16:25:03check marc

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.

Cham, location Vancouver, CA - 2016-02-22 16:37:53check marc

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.

Cindy, location Westfield, United States - 2015-06-22 11:25:33check marc

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 :)

Claudette, location Edmonton AB, CA - 2016-01-19 15:40:58check marc

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?

Corrin, location CA - 2016-05-29 21:29:16check marc

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?

Darle, location Hamilton, CA - 2015-06-21 12:36:46check marc

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.

Diane, location United States - 2015-08-02 16:09:32check marc

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.

Ed, location Calgary, CA - 2015-08-15 13:11:14check marc

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.

Émilie, location Montréal, CA - 2015-09-09 14:39:13check marc

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.

Esther , location - 2015-07-20 04:44:02check marc

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.

Fernanda, location macgregor, Australia - 2015-10-18 23:36:09check marc

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.

G, location yarmouth, CA - 2015-10-23 18:37:23check marc

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.

Gabrielle, location Corning, CA - 2016-08-19 17:55:44check marc

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.

Hazel, location Winnipeg, CA - 2016-06-26 09:04:35check marc

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.

Jac, location CA - 2016-03-12 18:14:48check marc

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.

Jeanne, location Yonkers, United States - 2016-08-10 16:56:25check marc

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.

Jee, location United States - 2016-05-05 21:30:51check marc

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.

Josana, location Toronto, CA - 2015-11-20 10:27:50check marc

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.

Josana, location Toronto, CA - 2015-11-20 10:30:06check marc

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.

Kate, location Malaysia, - 2016-05-05 10:09:59check marc

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.

Kelly, location Parry Sound, CA - 2015-05-29 18:44:10check marc

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.

Kevin, location CA - 2016-08-06 21:18:02check marc

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.

Lynn, location Saskatoon, CA - 2016-04-08 13:13:24check marc

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.

Maki, location yellowknife, CA - 2015-11-09 22:47:25check marc

Should a small portion be kept to make next batch?

Yogourmet replied:
Hi Maki, the answer is yes, to avoid possibilities of contamination, we suggest to reserve the portion of kefir that will be used as a starter before you start taking some kefir to eat. 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.

Marie, location Orleans, CA - 2015-10-07 08:20:30check marc

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).

Moran, location Toronto, CA - 2015-10-11 20:52:53check marc

Hi, is it a powder?

Yogourmet replied:
Hi Moran, yes, our starters are all in powder form.

R., location Langley, CA - 2015-05-24 00:02:56check marc

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.

Rachel, location CA - 2016-08-20 02:25:25check marc

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.

Rochelle, location Calgary, CA - 2015-07-11 17:44:53check marc

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.

Roger, location Oshawa, CA - 2015-11-25 16:47:09check marc

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).

Shatha, location CA - 2016-07-21 22:26:15check marc

Can I use the kefir starter with water?

Yogourmet replied:
Hi Abdul, unfortunately the 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.

Shelley, location Calgary, CA - 2015-04-16 17:57:10check marc

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.

Susan, location Sundre, CA - 2015-08-05 14:13:32check marc

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.

Suzanne, location Azilda, CA - 2016-07-02 10:02:01check marc

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.

Tegan, location Victoria, CA - 2015-07-18 23:01:54check marc

I just tried to make kefir with Goats milk and it has gone all chunky and the milk separated... I followed the directions. Any idea why this wouldn't have worked?

Yogourmet replied:
Hi Tegan, we thank you for your interest in the Yogourmet products and are sorry to hear that your last attempt to make kefir have failed. If you say you followed all the directions on the starter packet I only see three possible problems. 1) The milk you used wasn't homogenized 2) Did you use a precision thermometer? (Candy and meat thermometers are not precise in kefir making.) 3) Maybe the kefir starter was expired or kept outside a refrigerator for too long.

Tina, location Waterloo, CA - 2016-09-19 10:34:59check marc

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.

Tracy, location Victoria, CA - 2016-08-08 23:39:20check marc

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.

Victor, location Diamond Springs, United States - 2016-03-22 11:27:58check marc

Will this starter make Kiefer grains for reuse?

Yogourmet replied:
Hi Victor, the Yogourmet kefir starter does not contain kefir grains so you can't keep grains like people usually do to make another batch of kefir. We use kefir grains at our factory to make the starter but we take them out once the product is inoculated with the kefir bacteria. You can use a small quantity of homemade kefir to make 2 or 3 other batches. 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.

Yj, location Korea - 2016-08-07 18:39:51check marc

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.

Yong, location Canada - 2016-04-21 00:17:00check marc

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.

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NOTE: Only english questions are displayed.

Net weight

18 g (6 sachets of 3g each)

For 6 liters (quarts)

Size

64.5 x 29.5 x 94.5 mm