Nourish Kefir Starter Cultures

Rated 5.00 out of 5 based on 2 customer ratings
(2 customer reviews)

£16.79

Ferment your own kefir at home! Easy to prepare, full instructions provided.  Contains 6 sachets.
(Made from grains but does not contain kefir grains)

use by date is: 31.03.2018

Description

Nourish Kefir Starter Cultures are easy to use, no-fuss starters cultures enabling you to make fresh kefir at home (or even on the move) using your choice of fresh milk, including cow’s milk, goats milk, soya, coconut water – or even fruit juice!

These are ideal for people who want to make their own kefir without the effort of having to look after kefir grains.  What’s really great about them is that they are a measured quantity and each sachet will produce 1 litre of kefir – within 24-30 hours.

You can make two or three subsequent ferments from your first litre, but as these are not actual kefir grains, future batches will gradually become weaker with each fermentation.

They are very useful to take when travelling abroad to make sure your tummy is happy!  You do not need any special equipment – just a jug, spoon and some clingfilm to cover.

Each pack contains six x 5g sachets.

Each sachet makes one litre of kefir with your choice of milk.

Store packet in the fridge to prolong shelf life.

Cost per pack £16.79.
Cost for delivery by first class post from £3.40.
Orders of 3 packets or more will carry a delivery charge of £ 4.50 – signed for.

See our ‘how to make kefir’ video

please note – our kefir starter cultures are made from grains but will not turn into grains!  At Nourish Kefir we love our grains and totally appreciate that other people want grains too – and of course we think that’s wonderful, but grains take looking after, and these starter cultures do not!  Use them when you want to make some kefir, leave them in the fridge when you don’t!  

Also some alternative milks will not ferment well because they are predominantly water based and the water will not ferment, these include Almond milk, rice milk, coconut milk, hazelnut milk.

 

Additional information

Weight 30 g
Additional Information

See our short demonstration videos on how to make kefir with our starter cultures click here

2 reviews for Nourish Kefir Starter Cultures

  1. Rated 5 out of 5

    Veronica George (verified owner)

    I’ve just made up my first batch of kefir from one of the starter cultures. It was really easy to mix and developed well in 24 hours, even though my kitchen is not that warm. I mixed one litre of kefir (made with skimmed milk) with two mashed bananas and a tablespoon of honey, and poured myself a glass. Fantastic! Silky texture and fabulous flavour, it took all my willpower not to drink the whole litre. But I want to save some so that I can have a glass every day, and see what it does for my intestines (depleted of bacteria by chemotherapy). Looking forward to the next glass already!

  2. Rated 5 out of 5

    Dr Shuna Marr

    I have been using these starter grains for over a year now and they are really easy to use. I use lactose free milk (fresh) and use a metal hand whisk to mix the sachet in a small amount of milk in a large glass jar, to make sure that the culture is all blended. Then slowly add in the rest of the milk, whisking all the time. I then put on the lid, and leave it on the kitchen counter until the next day, by which time it has set to the consistency of set natural yogurt.

    I then keep the jar in the fridge and use it like yogurt over a few days until I am down to one cupful, which I then use to start another batch. I just whisk in another litre of fresh milk into the jar and leave it out of the fridge overnight. (After the second batch I decant to a clean jar). Usually by the 4th batch it is starting to get ‘fizzy’, which is when I start afresh with another sachet.

    The most number of batches I have gotten out of one sachet is five, but that 5th batch was a bit sour, as the original milk would have been getting old by then – so I left it for several days longer until it separated into curds and whey and made a soft cheese with the curds and used the whey for starting some saurkraut.

    I have tried using goats milk but it didn’t set very successfully. I’m just about to try it with coconut water – the reason I came on this site to have a look at see if it was possible. Now that I see it is, I’m going to give it a try.

    I have found my digestion has vastly improved since I started using this culture and also eating fermented vegetables like saurkraut.

    I would highly recommend this product. I thought it a bit expensive at first, but at 3 or 4 litres per sachet, it is good value for money. That’s about 20 litres, so under a £1 per litre even with the cost of the milk.

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