The Ferment Company – Kefir Starter Powder 3x5gr sachets
Kefir powder is a good option if you want to learn how to make kefir without having to worry about caring for the kefir grains.
What you need:
- 1 sachet of kefir starter
- 1 litre of milk. You can choose from cow, goat or sheep milk, pasteurized or raw. You can use full or skimmed milk.
- 1 jar, or 1 glass jar covered with filter paper and a rubber band or elastic
- 1 scoop of plastic, wood or stainless steel
Making kefir for the first time:
- Pour 1 liter of milk at room temperature in a jar or another glass jar. Make sure the pot is not completely full of milk because the volume may increase during the fermentation process.
- Add 1 sachet of kefir starter and gently stir until the powder is completely dissolved.
- Close the lid of the jar or cover the glass jar with a coffee filter and attach with an elastic. Let it sit for 24 to 48 hours at room temperature so that it can ferment.
- The kefir is ready after 24 to 48 hours! You can eat it like that. In the refrigerator you can keep it for 2 weeks in the closed or covered pot. Keep 1 small cup of kefir (200ml) to make a pot of kefir again.
To make kefir again:
- Pour 1 liter of milk at room temperature in a jar or another glass jar. Make sure the pot is not completely full of milk because the volume may increase during the fermentation process.
- Add a small cup (200ml) of the previously made kefir and stir well through the milk. The best results are obtained with kefir that has not been stored in the refrigerator for more than 2 days.
- Close the lid of the jar or cover the glass jar with a coffee filter and attach with an elastic. Let it sit for 24 to 48 hours at room temperature so that it can ferment.
- The kefir is ready after 24 to 48 hours! you can eat it like that. In the refrigerator you can keep it for 2 weeks in the closed or covered pot. Keep 1 small cup of kefir (200ml) to make a pot of kefir again.
How do you know if the kefir is ready:
The milk gets a thicker consistency, such as whipped cream and has a pleasant taste and aroma. The longer the kefir fermentes, the more acidic the taste. Taste the kefir after 24 hours to see if you like the taste. You can eat the kefir right away. If you like a slightly more acidic kefir, let it ferment for another 24 hours.
It is possible to reuse the kefir of 1 sachet at least 9 times as a ferment for making a new pot of kefir. The fresher the kefir that is used as a ferment for a new pot, the more new pots of kefir can be made with it. It is also important to keep the kitchenware very clean to prevent cross-contamination of bacteria.
A sachet can thus be used to make at least 10 liters of home-made kefir.
Does the powder also become kefir grains, or does it stay as a powder?
The starters of The Ferment Company remain powder and do not become grains.
However, you can ferment with the powders. Not unlimited as with grains, but at least 10 times with kefir and yoghurt and at least 9 times with water kefir. The advantage of the powders in sachets is that you do not have to feed and care / wash / sieve and that you can easily alternate with various types of (vegetable) milk and juices.
Country of Origin: The Netherlands
Ingredients: Organic freeze dried kefir, freeze dried kefir micro-organismen: Lactobacillus, Lactococcus, Leuconostoc, Saccharomyces.
