Kefir Cultures

Kefir Cultures with the addition of the yeast kluyveromyces marxianus have been formulated to produce a traditonal kefir taste composed of sharp, sour, and slightly alcoholic notes.

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Characteristics: Acidification: ●●●●○ Aroma: ●●●●○ Viscosity: ●●○○○ Gas:●●●●●

Description: Blend of homofermentative and heterofermentative strains with acidifying activity and good production of aroma and flavor.

Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp.cremoris,
Streptococcus Salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis biovar diacetylactis,
Leuconostoc cremoris,
Kluyveromyces marxianus.

Application: Traditional Kefir

Shelf-life: 20 months at -0.4°F (-18°C)

Kosher Status:
OK Kosher Cholov Yisroel