Yogourmet Freeze Dried Kefir Starter, 1 oz. box (Pack of 2) Review

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(More customer reviews)Even if you happen to be a person who is lactose intolerant, as I am, you can use ordinary milk for kefir, and it is unlikely that you will experience bloating and other symptoms that you would usually get after drinking a glass of ordinary milk.
The kefir starter makes it a cinch to prepare a batch of kefir if you simply follow the directions that are on the box. They recommend that you use reduced-fat (two percent) milk for the best tasting kefir. All you have to do is heat a quart of milk to 180 degrees F, then remove the pan from the burner and let the milk cool to 73-77 degrees F before dissolving the kefir starter in the cooled milk.
The "secret" to producing a batch of excellent kefir is in following the exact instructions for heating to the proper degree and cooling to the proper degree. Deviations will ruin a batch and make it runny rather than "custardy." Try to purchase a thermometer that is accurate and easy to read.
I use quart-size canning jars for kefir, and when the milk and starter have been mixed together thoroughly, I pour the mixture into the jar which I then cover with its own lid and place on an upper shelf in a cupboard for 24 hours. No special heating equipment is required. Do not shake the jar or disturb it during those 24 hours. That's why I place mine on an upper shelf. After 24 hours the jar is placed in the refrigerator for about eight hours to stop the process.
I have learned another trick for preparing kefir easily to avoid scorching the milk while it's heating: I pour the quart of milk into my largest Vision Ware sauce pan and heat it in the microwave oven on high for three minutes. Then I stir it thoroughly with a small wooden spoon and heat it for an additional three minutes. Only then do I place the sauce pan on the burner of my electric stove which is already being pre-heated to a little below medium heat. You now have to really keep your eye on the thermometer because the pre-heating means that you are already nearly at the prescribed temp of 180 degrees F.
The instructions for preparing the kefir are on the back of the box, but the tricks and secrets I've listed here are based on my experience.
To serve the kefir I like mine mixed in the blender with fruit--usually a couple of organic bananas--and I also add a little pure vanilla extract and honey to taste. A quart of kefir usually lasts me three or four days.
A single box of ¥ogourmet freeze-dried kefir starter has six packets of starter--enough to make six quarts. As you probably know, kefir is an excellent source of friendly bacteria. Enjoy and stay healthy.

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