Make your own vegan milkkefir at home with this freeze-dried kefir starter. With the last tablespoon of your kefir, you can make new kefir up to five times!
Make your own vegan kefir at home with this freeze-dried vegan milk kefir starter culture. With the last tablespoon of your kefir, you can make new kefir up to five times!
What is milk kefir
Kefir is a fresh, slightly tingling healthy probiotic dairy drink. The drinking yoghurt is easy to prepare yourself. It is full of vitamins, such as vitamins B1 (Thiamine), B2, B6, B12, C, D, H (Biotin) and K. It also contains minerals and essential amino acids. In addition, milk kefir is easily digestible due to a large amount of right-turning lactic acid bacteria.
What is the difference between waterkefir and milkkefir
Although they share their name, water kefir and milk kefir are completely different. Both are fermented drinks, but water kefir is usually made with sugar and fruit and you drink it as a soft drink, milk kefir is a dairy drink. Startercultures.eu also sells a water kefir starter.
About our vegan milkkefir starter culture
In vegetable milk such as soy milk and coconut milk, the texture of the resulting kefir is somewhat dense and creamy, like that of a traditional kefir. In the case of other vegetable milk such as oatmeal or rice, the texture is more fluid, use a little thickener if necessary.
- 1 bag of 3 grams for 2 liters of vegetable milk
- Content: starter cultures
- No yogurt maker needed
- reusable, make new vegan kefir from your existing vegan kefir
- 100% natural ingredients
- Vegan, bacteria produced in synthetic (non-dairy) media.
- Without thickeners, preservatives or dyes.
- Made in Spain.
- Allergens: none
Storage instructions vegan milk kefir starter culture
In the fridge or freezer. Shelf life is about 2 years in the freezer.
How do I make vegan milkkefir
Provide spotlessly clean utensils to ensure that you can reuse your kefir more often for the next batch
- Mix the starter with two tablespoons of soy milk or coconut milk until dissolved, then pour in the rest of the soy milk or coconut milk.
- Let it ferment at room temperature or slightly warmer, for a minimum of 12 hours to a maximum of 36 hours. Depending on your taste.
- Cool down and ready.
- In the refrigerator, yogurt will remain good for at least two weeks.
- With the last tablespoon, you can make new kefir up to five times!
Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)
During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.
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