Description
🥛 Kefir Culture – Yeast-Free
Our Yeast Free Kefir is a freeze-dried starter culture used to make fermented kefir-type drinks. It is a specialised, multi-strain blend of lactic acid bacteria (LAB) and probiotic strains that provides a controlled, consistent product without the maintenance and growth of grains. It is specifically formulated without the gas-producing yeasts typically found in Kefir, resulting in a milder flavour and more uniform texture.
Contains:
Streptococcus thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides
And Probiotic Strains:
Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii ssp. lactis, Lactobacillus rhamnosus
How to Make Yeast Free Kefir
Making the First Batch:
Warm: Heat your milk gently until it reaches 82 – 90°C first to denature the whey proteins (which helps create a thicker, more stable set), then let it cool down to 37°C before adding the culture.
Inoculate: Sprinkle or pour your culture into the warm milk.
Hydrate & Stir: Let it sit undisturbed on the surface for about 1 to 2 minutes to fully hydrate, then stir thoroughly using a sanitized spoon to distribute it evenly
Culture/Ferment: Immediately place it into your incubator, vacuum flask, or temperature-controlled setup to maintain that 37°C profile.
Ferment until the desired pH and consistency are reached (typically pH 5.4 in about 6 hours at 34°C).
Refrigerate once set.
Making Subsequent Batches:
You can culture subsequent batches by using a few spoonsful of your previous kefir in fresh milk, the balance of the multiple bacterial strains will begin to shift with each generation so it is recommended to ensure consistent quality, flavour, and microbial composition that you only do this up to 3 times then you should start with the fresh, Yeast Free Kefir culture powder sachet.
Usage Rate: 1 sachet of culture (2g) can be used to treat up to 3 litres of milk, pack contains 5 sachets of 2g each.
Storage: Unused culture must be stored in a sealed container in the freezer where it will keep for 12 months. Can be transported at room temp for up to 10 days.
