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
Azita, 
Mevaseret zion, United States - 07/05/2020
Very tasty
I bought the kit from iherb. Already used it twice. It produces tasty kefir. My only concern is that I have to boil the milk. Is it crucial? If it is, can i microwave it?
Douglas, Logan, United States - 20/09/2018
Makes great yogurt
I got the yellow box of this brand and every batch turned out great. Actually buying more as we speak. My family can't even keep enough for a starter batch.
Gingerrr, Owings Mills, United States - 26/03/2016
Easy to make
I followed directions, boiled the milk then waited for it to cool down to less than 77 degrees, added 1 package to a quart and let stand sealed overnight (24 hrs). This is great tasting, you can use it over cereal, mix with small yogurt, use in your smoothie, or just drink plain. It is great tasting and handy to have ready in the fridge. Once you've made it you can just boil the milk and add a cup of your ready made Kefir to make more.
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.
31 Questions:
Ivar, South Woodstock , United States - 01/09/2016
Can I use goat milk?
Yogourmet replied:
We thank you for your interest in the Yogourmet products.
You may use homogenized/pasteurized goat milk to make kefir. The final product will be less firm then if made with cow milk.
Back in 2009, we have tested the Meyenberg powdered goat milk that is available in the United States, making kefir with it, and it was a success.
Best regards.
Anne, Union, United States - 18/08/2016
Should kefir be chunky after 24 hours?
Yogourmet replied:
Hi Anne,
Kefir should have set (lightly firm texture) after the 24 hours incubation at room temperature, however, it needs to go in the fridge at least 8 hours to be firm enough.
Alison, trinidad and tobago - 06/08/2016
Can I use water or almond milk and how?
Yogourmet replied:
Hi Alison, 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.
Cathy, Mt. Airy, United States - 04/08/2016
I bought this kefir starter thinking I would make kefir with almond milk since I cannot digest casein. Your site says you can't make almond milk kefir. Can I make kefir water with this product?
Yogourmet replied:
Hi Cathy, 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.
Harry, Pinson, United States - 01/07/2016
I went to the health food store to buy starter for fermented vegetables. They didn't have any. The recipes said I could use kefir whey 1/4 cup for a quart. Can I use the kefir starter in the vegetable ferment.
Yogourmet replied:
Sir :
We thank you for your interest in the Yogourmet products, particularly the freeze-dried kefir starter.
This particular product is designed for making homemade kefir.
Unfortunately we do not know if it can be used for other applications such as fermented vegetables.
For your information...
The Yogourmet freeze-dried kefir starter contains active bacterial culture (includes lactic yeasts) and skim milk powder. The starter contains > 3 billion active bacterial culture and > 50000 lactic yeasts per gram while the kefir will contain +/- 1 billion active bacterial culture and +/- 10000 lactic yeasts per gram/milliliter. The major strains of active bacterial culture are Lactococcus lactis subspecies lactis, Lactococcus lactis subspecies cremoris, Lactococcus lactis subspecies diacetylactis, Lactobacillus casei and Lactobacillus acidophilus, while the major strains of lactic yeasts are Saccharomyces lactis and Saccharomyces cerevisiae.
Best regards.
Lois, New Holland, United States - 25/06/2016
How can something freeze dried have live organisms?
Yogourmet replied:
Sir, we thank you for your interest in the Yogourmet products, particularly the freeze-dried kefir starter. The lyophilization process (freeze-drying) does not affect the viability of bacteria, unlike "regular" drying (high temperature). Please consult the information available on our corporate website, following this link : http://www.lyo-san.ca/en/freeze-drying.php. Best regards.
Suzette, United States - 2016-06-04 17:16:30
Can I use this product to make coconut water kefir?
Yogourmet replied:
Hi Suzette, unfortunately it is not possible to make homemade kefir with our kefir starter and coconut water (or plain water).
Elza, United States - 17/05/2016
Today at our local health food store I purchased your Yogourmet kefir starter. Does it include Bifidobacterium besides Lactobacillus cultures? How many total numbers of organisms can I expect?
Yogourmet replied:
Hi Elza, thank you for your interest in our products. Our kefir starter does not contain Bifidobacterium, it contains L. lactis, L. cremoris, L. diacetylactis, L. acidophilus and lactic yeasts. If you are looking for Bifidobacterium longum strains, our probiotic yogurt starter does contain some. About the bacteria count, our kefir starter contains > 3 billion live and active bacteria and > 50000 lactic yeasts per g while the kefir will contain +/- 1 billion live and active bacteria and +/- 10000 lactic yeasts per g or ml.
Ofelia, Long Beach, United States - 12/05/2016
Hello, how many days the Kefir last in fridge after is been prepared with the milk, I am making and using fresh fruits to give flavor but it feels that they spoil easier like is only good after mixing for few days.
Yogourmet replied:
Hi Ofelia, 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. Once made, homemade kefir (plain) keeps for 2 to 3 weeks in the refrigerator.
Stephanie, Hernando, United States - 22/03/2016
Can I use coconut milk?
Yogourmet replied:
Hi Stephanie, 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.
Jeff , United States - 01/03/2016
According to your directions on the box, at the end of the process nothing is mentioned how to strain the kefir grains for the second batch/future use. At the end of fermentation process, I did not see any kefir grains.
Yogourmet replied:
Hi Jeff, the Yogourmet kefir starter does not contain kefir grains so you can't keep and grow 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.
Kristen, Richland, United States - 19/02/2016
Can I use freeze-dried kefir when making yogurt in a yogurt maker? It states that you don't need a maker, but I have one.
Yogourmet replied:
Hi Kristen, to make kefir you don't need a machine because the incubation process is done at room temperature (73-77°F). Heat one litre of milk to 180°F or bring to a boil. Then let cool down to 73-77°F. Dissolve 5 g of starter with a small quantity of lukewarm milk in a cup, then pour back into the litre of milk. 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 about 8 hours to stop the incubation process. Stir to liquefy and enjoy. Always store kefir in the refrigerator.
Cindy, United States - 12/02/2016
I started making kefir and my husband refrigerated the kefir after only two hours of fermentation. Do I need to start over and reheat and add more powder?
Yogourmet replied:
Hi Cindy, you don't need to reheat the milk to 180°F then cool to 73-77°F. Just reheat the milk to 73-77°F (room temperature) and add another packet of kefir starter. 5 g for 1 litre or 10 g (full packet) for 2 litres.
Beverly, Vero Beach, United States - 11/02/2016
Sorry, my first question was redundant; everyone has asked the same one. I am very disappointed as I thought I was buying grains. Need to be able to make coconut & water kefir as I cannot tolerate milk.
Yogourmet replied:
Hi Beverly, I am sorry to hear that you are disappointed because you bought our product thinking it was kefir grains, in fact we use kefir grains at our factory to make the kefir starter culture but there are actually no grains in it. On our packaging there is no mention of kefir grains and the picture is clearly some milk based kefir, we even mention in the directions that you need to use milk. Coconut, soy and rice beverages are not considered as milk products and they are not compatible with our kefir starter. Water either.
Jan, Kalamazoo, United States - 29/01/2016
Does this contain any GMOs (genetically modified organisms)? Is an official organic version available?
Yogourmet replied:
Hi Jan, yes, our yogurt and kefir starters are GMO-free but they are not organic.
Stephanie, Camas, United States - 09/01/2016
Can the kefir grains be used again or do you have to start with a new packet with each batch?
Yogourmet replied:
Hi Stephanie, 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. 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.
Marilla, Geneva, United States - 31/12/2015
Is this Kefir starter considered Kefir "Grains"? If not, what is the difference? Thank you!
Yogourmet replied:
Hi Marilla, the Yogourmet kefir starter does not contain kefir grains (seeds) 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.
JT, United States - 19/12/2015
If the ambient temperature of the household is less than the package suggests (about 60 degrees for us) does it take longer for a proper curd to form? Is this acceptable?
Yogourmet replied:
Hi JT, kefir needs to incubate at 73-77°F because the bacteria will grow properly at that specific temperature. If your household temperature is at 60 I think you will have trouble making kefir over 24 hours or even over a longer period of time. I suggest you to put the kefir container near a heat source during the incubation, like beside a baseboard or over the refrigerator. You can also try putting the kefir container in an insulated bag or blanket to minimize the temperature loss from 73-77°F to 60°F. I hope this answers your question :)
Karen, Saratoga Springs, United States - 28/11/2015
When I opened my jar of Kefir after storing it in the refrigerator for a week, gas was released. Is this normal?
Yogourmet replied:
Hi Karen, when kefir bacteria grows in the milk it triggers a fermentation process, moreover, our kefir starter also contains lactic yeasts that keeps fermenting even after the 24 hours incubation. When you opened the jar, the gas produced from the fermentation was released, so yes it is normal.
Richard, United States - 23/10/2015
Can soy or coconut milk be used with the freeze-dried kefir starter?
Yogourmet replied:
Hi Richard, 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.
Steve, United States - 19/10/2015
Why doesn't the kefir starter say probiotics on the package or show a list of bacteria present like the yogurt starter does?
Yogourmet replied:
Hi Steve, kefir is considered a probiotic but we didn't write it down on the packaging (box) or on the packets, on the other hand the list of bacteria and yeasts is on the back of the box. Ingredients: Active bacterial culture (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus), lactic yeasts, skim milk powder. Different from the yogurt starters packets, the kefir starter packets are blank but I cannot give you an explanation why.
Lewis, Plattsburgh, United States - 04/10/2015
Once the Kefir is made how do I identify the seeds and how do I save them to use to make more kefir? Thank you.
Yogourmet replied:
Hi Lewis, there is no kefir seeds/grains in our kefir starter, however we use grains in our laboratory to make the different bacteria that are found in the starter. If you want to make another batch of kefir with a previous one, use 60 ml (1/4 cup) from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres. We do not recommend that practice because the texture and taste might change in the next batches.
Daniela, Miami, United States - 03/10/2015
Can I use water instead of milk?
Yogourmet replied:
Hi Daniela, unfortunately our kefir starter is not compatible with water, the bacteria absolutely needs milk or soy beverage to grow.
Joe, Pueblo, United States - 30/09/2015
Is it sustainable?
Yogourmet replied:
Hi Joe, if by sustainable you mean if you can make a new batch of kefir from a previous one the answer is yes. 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.
Patsy An, Santa Barbara, United States - 18/09/2015
Hello, I have used your kefir starter many times. Most recently I made a batch with soy milk that was bubbly and after being in the refrigerator separated. Is this normal? Is it safe to drink? Thank you for your help.
Yogourmet replied:
Hi Patsy An, unfortunately not all soy beverages brands are working well, only the following brands are working: soy beverages list. For you other question maybe it is best not to drink it since the kefir bacteria didn't grow as planned. Best regards.
John, Dania Beach, United States - 30/08/2015
Could you tell me where to find Kefir starter in Hollywood or around in Florida?
Yogourmet replied:
Hi John, Yogourmet products are available in your local health food stores, larger chain stores like Whole Foods, Sprouts, Earth Fare, Mother Earth and Wegman's. You could also contact our official USA distributor: VMC Products for Health, 92-96 Maple Street, Weehawken NJ 07086, 1-800-863-5606 (toll free), www.vmc-health.com, sales@vmc-health.com.
Scott, Boise, United States - 28/08/2015
If the starter is biologically the same as its parent in your factory (which is produced from grains), why do grains not develop from it?
Yogourmet replied:
Hi Scott, kefir grains cannot be made, they grow in size while they are being cultured in milk over a certain period of time. These grains could then be transferred or sold to other people. Since kefir grains are removed from our freeze-dried starter, the production of kefir at home with our starter will never produce kefir grains.
Sugeet, Ashland, United States - 08/06/2015
Apparently your product is not Kiefer crystals. I understand if I had crystals I could strain them out of the resulting Kiefer and use them to start again. Is this true or not true? And what is your starter?
Yogourmet replied:
Hi Sugeet, our kefir starter contain freeze-dried active bacterial culture and lactic yeasts coming from kefir grains we have in our laboratory. Since there is no kefir grains in the starter you can't obtain grains but you can make another batch of kefir from a previous one. Please see FAQ section.
David, Berkeley, United States - 23/04/2015
Health wise how does kefir differ from the probiotic products? Thanks, David.
Yogourmet replied:
Hi David, kefir is good as probiotic yogurt for your health. In fact kefir is a renown probiotic and some people say it's even better than probiotics coming from yogurt. The big difference is that kefir contains more types of bacteria (15 to 20 species) than probiotic yogurt (between 3 and 5).
Azita, Mevaseret zion, United States - 07/05/2020
Very tasty
I bought the kit from iherb. Already used it twice. It produces tasty kefir. My only concern is that I have to boil the milk. Is it crucial? If it is, can i microwave it?
Douglas, Logan, United States - 20/09/2018
Makes great yogurt
I got the yellow box of this brand and every batch turned out great. Actually buying more as we speak. My family can't even keep enough for a starter batch.
Gingerrr, Owings Mills, United States - 26/03/2016
Easy to make
I followed directions, boiled the milk then waited for it to cool down to less than 77 degrees, added 1 package to a quart and let stand sealed overnight (24 hrs). This is great tasting, you can use it over cereal, mix with small yogurt, use in your smoothie, or just drink plain. It is great tasting and handy to have ready in the fridge. Once you've made it you can just boil the milk and add a cup of your ready made Kefir to make more.
Douglas, Logan, United States - 20/09/2018
Makes great yogurt
I got the yellow box of this brand and every batch turned out great. Actually buying more as we speak. My family can't even keep enough for a starter batch.
Gingerrr, Owings Mills, United States - 26/03/2016
Easy to make
I followed directions, boiled the milk then waited for it to cool down to less than 77 degrees, added 1 package to a quart and let stand sealed overnight (24 hrs). This is great tasting, you can use it over cereal, mix with small yogurt, use in your smoothie, or just drink plain. It is great tasting and handy to have ready in the fridge. Once you've made it you can just boil the milk and add a cup of your ready made Kefir to make more.
Gingerrr, Owings Mills, United States - 26/03/2016
Easy to make
I followed directions, boiled the milk then waited for it to cool down to less than 77 degrees, added 1 package to a quart and let stand sealed overnight (24 hrs). This is great tasting, you can use it over cereal, mix with small yogurt, use in your smoothie, or just drink plain. It is great tasting and handy to have ready in the fridge. Once you've made it you can just boil the milk and add a cup of your ready made Kefir to make more.
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.
31 Questions:
Ivar, South Woodstock , United States - 01/09/2016
Can I use goat milk? South Woodstock , United States - 01/09/2016 Yogourmet replied:
We thank you for your interest in the Yogourmet products. You may use homogenized/pasteurized goat milk to make kefir. The final product will be less firm then if made with cow milk. Back in 2009, we have tested the Meyenberg powdered goat milk that is available in the United States, making kefir with it, and it was a success. Best regards.
We thank you for your interest in the Yogourmet products. You may use homogenized/pasteurized goat milk to make kefir. The final product will be less firm then if made with cow milk. Back in 2009, we have tested the Meyenberg powdered goat milk that is available in the United States, making kefir with it, and it was a success. Best regards.
Anne, Union, United States - 18/08/2016
Should kefir be chunky after 24 hours? Union, United States - 18/08/2016 Yogourmet replied:
Hi Anne, Kefir should have set (lightly firm texture) after the 24 hours incubation at room temperature, however, it needs to go in the fridge at least 8 hours to be firm enough.
Hi Anne, Kefir should have set (lightly firm texture) after the 24 hours incubation at room temperature, however, it needs to go in the fridge at least 8 hours to be firm enough.
Alison, trinidad and tobago - 06/08/2016
Can I use water or almond milk and how? trinidad and tobago - 06/08/2016 Yogourmet replied:
Hi Alison, 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 Alison, 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.
Cathy, Mt. Airy, United States - 04/08/2016
I bought this kefir starter thinking I would make kefir with almond milk since I cannot digest casein. Your site says you can't make almond milk kefir. Can I make kefir water with this product? Mt. Airy, United States - 04/08/2016 Yogourmet replied:
Hi Cathy, 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.
Hi Cathy, 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.
Harry, Pinson, United States - 01/07/2016
I went to the health food store to buy starter for fermented vegetables. They didn't have any. The recipes said I could use kefir whey 1/4 cup for a quart. Can I use the kefir starter in the vegetable ferment. Pinson, United States - 01/07/2016 Yogourmet replied:
Sir : We thank you for your interest in the Yogourmet products, particularly the freeze-dried kefir starter. This particular product is designed for making homemade kefir. Unfortunately we do not know if it can be used for other applications such as fermented vegetables. For your information... The Yogourmet freeze-dried kefir starter contains active bacterial culture (includes lactic yeasts) and skim milk powder. The starter contains > 3 billion active bacterial culture and > 50000 lactic yeasts per gram while the kefir will contain +/- 1 billion active bacterial culture and +/- 10000 lactic yeasts per gram/milliliter. The major strains of active bacterial culture are Lactococcus lactis subspecies lactis, Lactococcus lactis subspecies cremoris, Lactococcus lactis subspecies diacetylactis, Lactobacillus casei and Lactobacillus acidophilus, while the major strains of lactic yeasts are Saccharomyces lactis and Saccharomyces cerevisiae. Best regards.
Sir : We thank you for your interest in the Yogourmet products, particularly the freeze-dried kefir starter. This particular product is designed for making homemade kefir. Unfortunately we do not know if it can be used for other applications such as fermented vegetables. For your information... The Yogourmet freeze-dried kefir starter contains active bacterial culture (includes lactic yeasts) and skim milk powder. The starter contains > 3 billion active bacterial culture and > 50000 lactic yeasts per gram while the kefir will contain +/- 1 billion active bacterial culture and +/- 10000 lactic yeasts per gram/milliliter. The major strains of active bacterial culture are Lactococcus lactis subspecies lactis, Lactococcus lactis subspecies cremoris, Lactococcus lactis subspecies diacetylactis, Lactobacillus casei and Lactobacillus acidophilus, while the major strains of lactic yeasts are Saccharomyces lactis and Saccharomyces cerevisiae. Best regards.
Lois, New Holland, United States - 25/06/2016
How can something freeze dried have live organisms?
New Holland, United States - 25/06/2016 Yogourmet replied:
Sir, we thank you for your interest in the Yogourmet products, particularly the freeze-dried kefir starter. The lyophilization process (freeze-drying) does not affect the viability of bacteria, unlike "regular" drying (high temperature). Please consult the information available on our corporate website, following this link : http://www.lyo-san.ca/en/freeze-drying.php. Best regards.
Sir, we thank you for your interest in the Yogourmet products, particularly the freeze-dried kefir starter. The lyophilization process (freeze-drying) does not affect the viability of bacteria, unlike "regular" drying (high temperature). Please consult the information available on our corporate website, following this link : http://www.lyo-san.ca/en/freeze-drying.php. Best regards.
Suzette, United States - 2016-06-04 17:16:30
Can I use this product to make coconut water kefir? United States - 2016-06-04 17:16:30 Yogourmet replied:
Hi Suzette, unfortunately it is not possible to make homemade kefir with our kefir starter and coconut water (or plain water).
Hi Suzette, unfortunately it is not possible to make homemade kefir with our kefir starter and coconut water (or plain water).
Elza, United States - 17/05/2016
Today at our local health food store I purchased your Yogourmet kefir starter. Does it include Bifidobacterium besides Lactobacillus cultures? How many total numbers of organisms can I expect? United States - 17/05/2016 Yogourmet replied:
Hi Elza, thank you for your interest in our products. Our kefir starter does not contain Bifidobacterium, it contains L. lactis, L. cremoris, L. diacetylactis, L. acidophilus and lactic yeasts. If you are looking for Bifidobacterium longum strains, our probiotic yogurt starter does contain some. About the bacteria count, our kefir starter contains > 3 billion live and active bacteria and > 50000 lactic yeasts per g while the kefir will contain +/- 1 billion live and active bacteria and +/- 10000 lactic yeasts per g or ml.
Hi Elza, thank you for your interest in our products. Our kefir starter does not contain Bifidobacterium, it contains L. lactis, L. cremoris, L. diacetylactis, L. acidophilus and lactic yeasts. If you are looking for Bifidobacterium longum strains, our probiotic yogurt starter does contain some. About the bacteria count, our kefir starter contains > 3 billion live and active bacteria and > 50000 lactic yeasts per g while the kefir will contain +/- 1 billion live and active bacteria and +/- 10000 lactic yeasts per g or ml.
Ofelia, Long Beach, United States - 12/05/2016
Hello, how many days the Kefir last in fridge after is been prepared with the milk, I am making and using fresh fruits to give flavor but it feels that they spoil easier like is only good after mixing for few days. Long Beach, United States - 12/05/2016 Yogourmet replied:
Hi Ofelia, 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. Once made, homemade kefir (plain) keeps for 2 to 3 weeks in the refrigerator.
Hi Ofelia, 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. Once made, homemade kefir (plain) keeps for 2 to 3 weeks in the refrigerator.
Stephanie, Hernando, United States - 22/03/2016
Can I use coconut milk? Hernando, United States - 22/03/2016 Yogourmet replied:
Hi Stephanie, 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 Stephanie, 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.
Jeff , United States - 01/03/2016
According to your directions on the box, at the end of the process nothing is mentioned how to strain the kefir grains for the second batch/future use. At the end of fermentation process, I did not see any kefir grains. United States - 01/03/2016 Yogourmet replied:
Hi Jeff, the Yogourmet kefir starter does not contain kefir grains so you can't keep and grow 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.
Hi Jeff, the Yogourmet kefir starter does not contain kefir grains so you can't keep and grow 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.
Kristen, Richland, United States - 19/02/2016
Can I use freeze-dried kefir when making yogurt in a yogurt maker? It states that you don't need a maker, but I have one. Richland, United States - 19/02/2016 Yogourmet replied:
Hi Kristen, to make kefir you don't need a machine because the incubation process is done at room temperature (73-77°F). Heat one litre of milk to 180°F or bring to a boil. Then let cool down to 73-77°F. Dissolve 5 g of starter with a small quantity of lukewarm milk in a cup, then pour back into the litre of milk. 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 about 8 hours to stop the incubation process. Stir to liquefy and enjoy. Always store kefir in the refrigerator.
Hi Kristen, to make kefir you don't need a machine because the incubation process is done at room temperature (73-77°F). Heat one litre of milk to 180°F or bring to a boil. Then let cool down to 73-77°F. Dissolve 5 g of starter with a small quantity of lukewarm milk in a cup, then pour back into the litre of milk. 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 about 8 hours to stop the incubation process. Stir to liquefy and enjoy. Always store kefir in the refrigerator.
Cindy, United States - 12/02/2016
I started making kefir and my husband refrigerated the kefir after only two hours of fermentation. Do I need to start over and reheat and add more powder? United States - 12/02/2016 Yogourmet replied:
Hi Cindy, you don't need to reheat the milk to 180°F then cool to 73-77°F. Just reheat the milk to 73-77°F (room temperature) and add another packet of kefir starter. 5 g for 1 litre or 10 g (full packet) for 2 litres.
Hi Cindy, you don't need to reheat the milk to 180°F then cool to 73-77°F. Just reheat the milk to 73-77°F (room temperature) and add another packet of kefir starter. 5 g for 1 litre or 10 g (full packet) for 2 litres.
Beverly, Vero Beach, United States - 11/02/2016
Sorry, my first question was redundant; everyone has asked the same one. I am very disappointed as I thought I was buying grains. Need to be able to make coconut & water kefir as I cannot tolerate milk. Vero Beach, United States - 11/02/2016 Yogourmet replied:
Hi Beverly, I am sorry to hear that you are disappointed because you bought our product thinking it was kefir grains, in fact we use kefir grains at our factory to make the kefir starter culture but there are actually no grains in it. On our packaging there is no mention of kefir grains and the picture is clearly some milk based kefir, we even mention in the directions that you need to use milk. Coconut, soy and rice beverages are not considered as milk products and they are not compatible with our kefir starter. Water either.
Hi Beverly, I am sorry to hear that you are disappointed because you bought our product thinking it was kefir grains, in fact we use kefir grains at our factory to make the kefir starter culture but there are actually no grains in it. On our packaging there is no mention of kefir grains and the picture is clearly some milk based kefir, we even mention in the directions that you need to use milk. Coconut, soy and rice beverages are not considered as milk products and they are not compatible with our kefir starter. Water either.
Jan, Kalamazoo, United States - 29/01/2016
Does this contain any GMOs (genetically modified organisms)? Is an official organic version available? Kalamazoo, United States - 29/01/2016 Yogourmet replied:
Hi Jan, yes, our yogurt and kefir starters are GMO-free but they are not organic.
Hi Jan, yes, our yogurt and kefir starters are GMO-free but they are not organic.
Stephanie, Camas, United States - 09/01/2016
Can the kefir grains be used again or do you have to start with a new packet with each batch? Camas, United States - 09/01/2016 Yogourmet replied:
Hi Stephanie, 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. 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.
Hi Stephanie, 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. 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.
Marilla, Geneva, United States - 31/12/2015
Is this Kefir starter considered Kefir "Grains"? If not, what is the difference? Thank you! Geneva, United States - 31/12/2015 Yogourmet replied:
Hi Marilla, the Yogourmet kefir starter does not contain kefir grains (seeds) 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.
Hi Marilla, the Yogourmet kefir starter does not contain kefir grains (seeds) 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.
JT, United States - 19/12/2015
If the ambient temperature of the household is less than the package suggests (about 60 degrees for us) does it take longer for a proper curd to form? Is this acceptable? United States - 19/12/2015 Yogourmet replied:
Hi JT, kefir needs to incubate at 73-77°F because the bacteria will grow properly at that specific temperature. If your household temperature is at 60 I think you will have trouble making kefir over 24 hours or even over a longer period of time. I suggest you to put the kefir container near a heat source during the incubation, like beside a baseboard or over the refrigerator. You can also try putting the kefir container in an insulated bag or blanket to minimize the temperature loss from 73-77°F to 60°F. I hope this answers your question :)
Hi JT, kefir needs to incubate at 73-77°F because the bacteria will grow properly at that specific temperature. If your household temperature is at 60 I think you will have trouble making kefir over 24 hours or even over a longer period of time. I suggest you to put the kefir container near a heat source during the incubation, like beside a baseboard or over the refrigerator. You can also try putting the kefir container in an insulated bag or blanket to minimize the temperature loss from 73-77°F to 60°F. I hope this answers your question :)
Karen, Saratoga Springs, United States - 28/11/2015
When I opened my jar of Kefir after storing it in the refrigerator for a week, gas was released. Is this normal? Saratoga Springs, United States - 28/11/2015 Yogourmet replied:
Hi Karen, when kefir bacteria grows in the milk it triggers a fermentation process, moreover, our kefir starter also contains lactic yeasts that keeps fermenting even after the 24 hours incubation. When you opened the jar, the gas produced from the fermentation was released, so yes it is normal.
Hi Karen, when kefir bacteria grows in the milk it triggers a fermentation process, moreover, our kefir starter also contains lactic yeasts that keeps fermenting even after the 24 hours incubation. When you opened the jar, the gas produced from the fermentation was released, so yes it is normal.
Richard, United States - 23/10/2015
Can soy or coconut milk be used with the freeze-dried kefir starter? United States - 23/10/2015 Yogourmet replied:
Hi Richard, 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 Richard, 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.
Steve, United States - 19/10/2015
Why doesn't the kefir starter say probiotics on the package or show a list of bacteria present like the yogurt starter does? United States - 19/10/2015 Yogourmet replied:
Hi Steve, kefir is considered a probiotic but we didn't write it down on the packaging (box) or on the packets, on the other hand the list of bacteria and yeasts is on the back of the box. Ingredients: Active bacterial culture (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus), lactic yeasts, skim milk powder. Different from the yogurt starters packets, the kefir starter packets are blank but I cannot give you an explanation why.
Hi Steve, kefir is considered a probiotic but we didn't write it down on the packaging (box) or on the packets, on the other hand the list of bacteria and yeasts is on the back of the box. Ingredients: Active bacterial culture (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus), lactic yeasts, skim milk powder. Different from the yogurt starters packets, the kefir starter packets are blank but I cannot give you an explanation why.
Lewis, Plattsburgh, United States - 04/10/2015
Once the Kefir is made how do I identify the seeds and how do I save them to use to make more kefir? Thank you. Plattsburgh, United States - 04/10/2015 Yogourmet replied:
Hi Lewis, there is no kefir seeds/grains in our kefir starter, however we use grains in our laboratory to make the different bacteria that are found in the starter. If you want to make another batch of kefir with a previous one, use 60 ml (1/4 cup) from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres. We do not recommend that practice because the texture and taste might change in the next batches.
Hi Lewis, there is no kefir seeds/grains in our kefir starter, however we use grains in our laboratory to make the different bacteria that are found in the starter. If you want to make another batch of kefir with a previous one, use 60 ml (1/4 cup) from a previous batch to start a new batch of 1 litre, or 120 ml (1/2 cup) for 2 litres. We do not recommend that practice because the texture and taste might change in the next batches.
Daniela, Miami, United States - 03/10/2015
Can I use water instead of milk? Miami, United States - 03/10/2015 Yogourmet replied:
Hi Daniela, unfortunately our kefir starter is not compatible with water, the bacteria absolutely needs milk or soy beverage to grow.
Hi Daniela, unfortunately our kefir starter is not compatible with water, the bacteria absolutely needs milk or soy beverage to grow.
Joe, Pueblo, United States - 30/09/2015
Is it sustainable? Pueblo, United States - 30/09/2015 Yogourmet replied:
Hi Joe, if by sustainable you mean if you can make a new batch of kefir from a previous one the answer is yes. 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 Joe, if by sustainable you mean if you can make a new batch of kefir from a previous one the answer is yes. 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.
Patsy An, Santa Barbara, United States - 18/09/2015
Hello, I have used your kefir starter many times. Most recently I made a batch with soy milk that was bubbly and after being in the refrigerator separated. Is this normal? Is it safe to drink? Thank you for your help. Santa Barbara, United States - 18/09/2015 Yogourmet replied:
Hi Patsy An, unfortunately not all soy beverages brands are working well, only the following brands are working: soy beverages list. For you other question maybe it is best not to drink it since the kefir bacteria didn't grow as planned. Best regards.
Hi Patsy An, unfortunately not all soy beverages brands are working well, only the following brands are working: soy beverages list. For you other question maybe it is best not to drink it since the kefir bacteria didn't grow as planned. Best regards.
John, Dania Beach, United States - 30/08/2015
Could you tell me where to find Kefir starter in Hollywood or around in Florida? Dania Beach, United States - 30/08/2015 Yogourmet replied:
Hi John, Yogourmet products are available in your local health food stores, larger chain stores like Whole Foods, Sprouts, Earth Fare, Mother Earth and Wegman's. You could also contact our official USA distributor: VMC Products for Health, 92-96 Maple Street, Weehawken NJ 07086, 1-800-863-5606 (toll free), www.vmc-health.com, sales@vmc-health.com.
Hi John, Yogourmet products are available in your local health food stores, larger chain stores like Whole Foods, Sprouts, Earth Fare, Mother Earth and Wegman's. You could also contact our official USA distributor: VMC Products for Health, 92-96 Maple Street, Weehawken NJ 07086, 1-800-863-5606 (toll free), www.vmc-health.com, sales@vmc-health.com.
Scott, Boise, United States - 28/08/2015
If the starter is biologically the same as its parent in your factory (which is produced from grains), why do grains not develop from it? Boise, United States - 28/08/2015 Yogourmet replied:
Hi Scott, kefir grains cannot be made, they grow in size while they are being cultured in milk over a certain period of time. These grains could then be transferred or sold to other people. Since kefir grains are removed from our freeze-dried starter, the production of kefir at home with our starter will never produce kefir grains.
Hi Scott, kefir grains cannot be made, they grow in size while they are being cultured in milk over a certain period of time. These grains could then be transferred or sold to other people. Since kefir grains are removed from our freeze-dried starter, the production of kefir at home with our starter will never produce kefir grains.
Sugeet, Ashland, United States - 08/06/2015
Apparently your product is not Kiefer crystals. I understand if I had crystals I could strain them out of the resulting Kiefer and use them to start again. Is this true or not true? And what is your starter? Ashland, United States - 08/06/2015 Yogourmet replied:
Hi Sugeet, our kefir starter contain freeze-dried active bacterial culture and lactic yeasts coming from kefir grains we have in our laboratory. Since there is no kefir grains in the starter you can't obtain grains but you can make another batch of kefir from a previous one. Please see FAQ section.
Hi Sugeet, our kefir starter contain freeze-dried active bacterial culture and lactic yeasts coming from kefir grains we have in our laboratory. Since there is no kefir grains in the starter you can't obtain grains but you can make another batch of kefir from a previous one. Please see FAQ section.
David, Berkeley, United States - 23/04/2015
Health wise how does kefir differ from the probiotic products? Thanks, David.
Berkeley, United States - 23/04/2015 Yogourmet replied:
Hi David, kefir is good as probiotic yogurt for your health. In fact kefir is a renown probiotic and some people say it's even better than probiotics coming from yogurt. The big difference is that kefir contains more types of bacteria (15 to 20 species) than probiotic yogurt (between 3 and 5).
Hi David, kefir is good as probiotic yogurt for your health. In fact kefir is a renown probiotic and some people say it's even better than probiotics coming from yogurt. The big difference is that kefir contains more types of bacteria (15 to 20 species) than probiotic yogurt (between 3 and 5).