Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Kefir seeds, Whole milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Glass container with lid, Cheesecloth, Strainer
Preparation Time
3- 4 hours
10- 12 hours
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
2- 3 weeks