KEFIR CULTURE FOR MAKING KEFIR
These sachets will enable yogurt makers to turn their milk into the unique Kefir so popular in Turkey and the Balkan countries!
Although similar to yogurt, Kefir will become a slightly alcoholic drink if the culture is allowed to continue beyond the ‘yogurt stage’. This is a mesophilic and fermented milk product.
The culture has a long shelf life and full instructions are provided. Please click here for the Kefir Recipe
We Also Recommend
FLORA DANICA (AROMA TYPE B) MESOPHILIC CULTURE (50U- GOOD FOR 130 GALLONS)- IDEAL FOR BRIE, CAMEMBERT + CONTINENTAL CHEESES
DVI MM101 (DIRECT VAT INOCULATION)- MESOPHILIC PROFESSIONAL CHEESE MAKING CULTURE