Nourish Kefir Starter Cultures are quick and easy to use. They are the No-Fuss way to make your own delicious fresh kefir at home (or even on the move) using your choice of fresh milk, including cow’s milk, lacto-free milk, goat’s milk, soya milk and coconut water – or even fruit juice!
These starter cultures are a reliable and make great tasting and effective kefir without the effort of having to look after live kefir grains. Why? Because each sachet has a measured amount of kefir live bacteria and will produce 1 litre of kefir – within about 24 hours.*
You can make up to 4 subsequent ferments from your first litre that are still strong and provide billions of gut-friendly bacteria. Further batches will become weaker after each fermentation.
Nourish Kefir Starter Cultures are very useful to take when travelling abroad to keep your tummy happy! You do not need any special equipment to prepare them- just a jug, spoon and some clingfilm to cover.
The standard pack contains 6 x 5g sachets for £16.50
The mini pack contains 2 x 5g sachets for £5.99
Each sachet is single use and makes one litre of kefir with your choice of milk.
Cost for delivery:
- 10g-60g = £3.45
- 60g-90g = £4.45 Signed for
- 10g-60g = £2.95
- 60g-90g = £3.95 Signed for
- 90g+ = £7.30
Use by date is: 30.09.2019 – store in the fridge
If this is your first time to make kefir see our beginners guide video
Please note – our kefir starter cultures are made from grains but will not turn into grains!
At Nourish Kefir we love our kefir grains and totally understand why other people want live grains! However, live kefir grains are like a pet and you need to look after them. (Also they can be a bit temperamental and sometimes your kefir will taste too strong or your grains will die if they are neglected!). At our dairy we look after them every day!
Convenience without compromise
Nourish Kefir Starter Cultures offer convenience without compromising quality – in less than 24 hours you will have fermented your first batch of kefir. They are a reliable way to make sure you and your family have lots of kefir, with your choice of milk – as often as you want it! Use them when you want to make some kefir, keep them in the fridge when you don’t!
Experiment with different milk types
Another useful feature of the starter cultures is that you can experiment making kefir with different milk types. Best types are – cow’s milk, goats milk, sheep milk, soya milk (sweetened), lacto free milk.
Some alternative milks have added water – and the result will be a very runny and separated fermentation. We’ve tried most and these include almond milk, rice milk, hazelnut milk. As for Coconut milk – there are quite a few varieties and although most have added water and will separate as they ferment, some will actually work ok – such as the Grace brand that makes a lovely thick pudding kefir!
*Fermentation times vary – in hot weather fermentation is faster, typically 18 hours and in cold weather it can take longer up to 30 hours.