Information
Starter Culture for Kefir and Soured Milk: Homemade Kefir from Ordinary Milk
With this freeze-dried starter culture from Browin you make kefir and soured milk at home from completely ordinary milk. The culture contains a carefully composed blend of live lactic acid bacteria, including Lactococcus and Leuconostoc strains, Streptococcus thermophilus and Lactobacillus bulgaricus, which turn the milk into fresh, tangy kefir in about a day. One 5 gram pack makes up to 100 liters, so the price per liter ends up at pennies.
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One pack makes up to 100 liters of kefir
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Live, freeze-dried lactic acid bacteria
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Ready in about a day at 25-30 °C
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For both kefir and soured milk
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The method is simple: stir the culture into milk, leave it somewhere warm, and refrigerate when the texture and tang are where you want them. You control the flavour yourself, shorter time and lower temperature give a mild, round kefir, longer time gives a sharper, more acidic taste. The culture works in both UHT and pasteurized milk, and unopened packs are stored at 4 °C or colder. After opening, keep the sachet in the freezer, where the bacteria stay active until the next batch.
Steady temperature is the key to consistent kefir. Put the jar in a warm spot away from draughts, for example in the oven with just the light on, and leave it alone. Taste after 18-20 hours: if it is too mild, give it a few more hours. Note the time and temperature when you hit your favourite, then you recreate it exactly every time.
Features
- Big capacity: 5 grams of culture makes up to 100 liters of kefir or soured milk, with dosing from 0.5 grams per 10 liters of milk.
- True culture blend: Several strains of lactic acid bacteria give a round, fresh flavour and proper texture, like dairy kefir.
- Easy to use: Works in UHT and pasteurized milk, ferments at 25-30 °C and is ready in about a day.
How to use
- Stir the culture into room-temperature milk in a clean jar or container.
- Leave the mixture covered at 25-30 °C for about 24 hours, until it has thickened and gained a fresh tang.
- Refrigerate the kefir. It is at its best for the first 3-5 days, but keeps longer and gradually turns more tart. Store the opened sachet in the freezer.
Dosage guide
| Per liter of milk | A small pinch, about 0.05-0.2 g |
| Per 10 liters of milk | 0.5-2 g |
| Whole pack (5 g) | Up to 100 liters of kefir or soured milk |
| Fermentation | 25-30 °C for about 24 hours |
Specifications
| Product | Starter culture for kefir and soured milk |
| Brand | Browin |
| Item number | 411208 |
| Contents | 5 g freeze-dried culture, makes up to 100 liters |
| Bacterial cultures | Lactococcus lactis (cremoris, lactis, diacetylactis), Leuconostoc spp., Streptococcus thermophilus, Lactobacillus bulgaricus |
| Carrier | Lactose |
| Milk type | UHT or pasteurized milk |
| Storage | Unopened at 4 °C or colder, opened sachet in the freezer |
| Shelf life, finished kefir | Best quality within the first 3-5 days refrigerated, keeps longer and turns more tart over time |
| Manufacturer | Browin, Poland |
FAQ Frequently asked questions
What is the difference between a starter culture and kefir grains?
Kefir grains are living clusters of bacteria and yeast that need continuous feeding, straining and care, like a sourdough starter. A freeze-dried starter culture is a defined bacterial blend in powder form: you use the amount you need, keep the rest in the freezer, and skip all the maintenance. The result is more consistent from batch to batch, and getting started is much easier.
Can I use finished kefir as the culture for the next batch?
Yes, for a few generations. Stir a couple of tablespoons of finished kefir into a liter of fresh milk and ferment as usual. With each round the bacterial balance shifts slightly, so after a few batches the flavour flattens out, then you start fresh with a pinch of dry culture. That way the pack stretches even further than the 100 liters.
Which milk should I use?
UHT milk is easiest, it is already free of competing bacteria and can be used straight from the carton. Ordinary pasteurized milk also works well. Whole milk gives the richest, creamiest kefir, low-fat milk gives a thinner texture. Always use clean utensils and containers, the culture should have the milk to itself.
