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Yogourmet - Freeze-Dried Kefir Starter - 6 Packet(s)
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  • Halal Certified
    Halal Certified

    Products allowed under Islamic dietary guidelines and do not contain any pork by-products.

  • Artificial Colors Free
    Artificial Colors Free

    Contains no artificial or synthetic colors.

  • Eco Friendly
    Eco Friendly

    Products that provide environmental, social, and economic benefits while protecting public health and environment.

  • Gluten-Free

    Excludes any ingredient that is a gluten-containing grain including wheat, barley, rye and triticale.

  • Preservatives Free
    Preservatives Free

    Does not contain any additional chemical compounds to prevent decomposition.

Yogourmet - Freeze-Dried Kefir Starter - 6 Packet(s)

Make Fresh Kefir at Home
Item #: 82306
MSRP: $8.99$7.29  you save 19% Per Serving: $0.30
Serving Size: 1 Gram(s)
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Yogourmet - Freeze-Dried Kefir Starter - 6 Packet(s)

  • Item# :82306
    UPC# :056828121069
  • Brand:Yogourmet
  • Size/Form:6  Packet(s)
  • Ship Weight:0.13
  • Servings:24
  • Dosage:1.20  Gram(s)

Yogourmet - Freeze-Dried Kefir Starter - 1 oz. (30 g.)

Yogourmet Freeze-Dried Kefir Starter is used to make the best home-made kefir. This kefir starter set uses no preservatives or coloring agents and is also gluten free. Yogourmet Freeze-Dried Kefir Starter does not require the use of electrical appliance as the milk is incubated at room temperature for 24 hours. Each box of Yogourmet Freeze-Dried Kefir Starter contains six 5 gram packets and makes a total of 6 quarts of kefir.

  • No Appliances Needed
  • Make Fresh Kefir at Home
  • Live & Active Cultures
  • Reduce the Plastic Containers Used from Store Bought Kefir
  • Easy & Economical
  • No Preservatives or Coloring Agents
  • Gluten Free

Yogourmet Freeze-Dried Kefir Starter FAQ

Adding Flavor to Yogourmet Homemade Fefir.
To flavor your kefir use honey or maple syrup, you can also enjoy homemade kefir mixed in a smoothie with fresh fruits. It's better to add these ingredients at serving time, adding them before the kefir incubation process would not provide satisfactory results.

Yogourmet Homemade Yogurt or Kefir with Almond, Coco or Rice Beverages.
The tests that Yogourmet ran several years ago have demonstrated that it is not possible to make yogurt and kefir with almond, coco or rice beverages. It is possible, though, to make yogurt and kefir with certain soy beverages.

Why Heat the Milk Before Adding Yogourmet Starter?
The milk has to be previously heated up to 82°C/180°F in order to be repasteurized, making sure to destroy unwanted bacteria that could prevent yogurt or kefir from setting or that could grow beside the good bacteria contained in the yogurt or kefir starter.

What is the Best Way for Preserving Yogourmet Starters?
It is highly recommended to keep the different Yogourmet starters refrigerated or frozen in order to maintain a high bacterial concentration. When kept refrigerated, the different Yogourmet starters keep their freshness an additional year, passed the expiry date and more when kept frozen. When kept at a temperature of 25°C/77°F beyond a few weeks, the different Yogourmet starters could lose some of their bacterial concentration and then require a longer incubation period.

Are Yogourmet Products Kosher Certified?
The Yogourmet freeze-dried kefir and yogurt starters intended for the general public are not yet Kosher certified. They will be at the beginning of 2016 and will be under the supervision of MK (Montreal Kosher) and/or OU (Orthodox Union). Only certain bulk products for commercial/industrial use are currently Kosher certified.

Can Greek yogurt be Made with Yogourmet Products?
Of course. Greek yogurt is originally a regular yogurt from which the whey (yellowish liquid) was drained out in a cheesecloth. It also seems that Greek yogurt can be made with a combination of milk and cream or with cream only.

For fastest results, instead of straining the yogurt you can also add 1 cup of milk powder (250 g.) and 1 pouch of gelatin (7 g.) for 2 litres of milk before the yogurt incubation. The result will sensitively be the same. 

Yogourmet have also made yogurt with their original yogurt starter, milk and/or cream:

  • Half milk (2%) and Half Coffee Cream (10%) has worked.
  • Coffee Cream (10%) has worked.
  • Table Cream (15%) has worked (remained liquid after the incubation process - was set when refrigerated).
  • Country Style Cream (35%) has not worked.

What are the Strains and Yeasts Found in the Yogourmet Kefir Starter?
The major strains found in kefir are S. Lactis, S. diacetylactis, S. cremoris, L. casei, L. acidophilus and lactic acid strains of yeasts. On top of that, there are maybe 10 or 20 other bacterial species which are present in the kefir grains that Yogourmet use to prepare the starter but it is difficult for anybody to isolate and identify these specific species of bacteria.

Yeast : Saccharomyces lactis and S. cerevisiae.

Do Yogourmet Products Contain Antibiotics or Growth Hormones?
No. The milk contained in the different Yogourmet starters comes from Canada, where growth hormones are not allowed. Also, milk that would be produced by a cow having an antibiotic treatment would be rejected automatically.

Ingredients and Bacterial Count of Yogourment Starters.
The Yogourmet kefir starter contains skim milk powder, ascorbic acid, live and active bacteria and lactic yeasts. This kefir starter contains > 3 billion live and active bacteria and > 50000 lactic yeasts per g while the kefir will contain +/- 1 billion live and active bacteria and +/- 10000 lactic yeasts per g or ml.

About Kefir

Kefir is an acidic fermented milk beverage that originated from the Caucasus region, thousands of years ago. It is produced from kefir grains, which are a cluster of active microorganisms (bacteria and yeasts) held together in a white gelatinous matrix that look like small cauliflowers. Kefir has a uniform creamy consistence, it is slightly carbonated and it presents a small amount of alcohol, produced by the yeasts.

Kefir is actually considered an example of probiotic mixture of bacteria and yeasts. Today, traditional authentic kefir can be prepared by culturing pasteurized milk with kefir starters at home. The main species of bacteria found in kefir belong to the genera of Lactococcus, Lactobacillus, Leuconostoc and Acetobacter, while yeasts are mainly Kluyveromyces marxianus and Saccharomyces cerevisiae. A vast variety of different species of good microorganisms are found in kefir. This is why it is actually so healthy. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from different disorders.

Kefir is easily digested and it provides beneficial bacteria and yeast, many bioactive ingredients or nutrients, vitamins and minerals, and complete and partially digested proteins as well; which give it unique health benefits. Kefir is reported to have various health benefits such as anti-tumour, anti-inflammatory, anti-neoplastic (inhibiting or preventing the development of abnormal biological tissue or organ) and pro-digestive effects.

The regular use of kefir can help relieve intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition. All the different microorganisms found in kefir participate together to the elaboration of a fresh, thirsty, active and delectable fermented milk, every species delivering a specific characteristic or flavor, contributing to the unique aspect of kefir.

Use 5 g. of starter per litre (quart) of milk.

1. Heat 1 litre of milk to 180°F (82°C) or bring to a boil. Cool to 73-77°F (23-25°C).
2. Dissolve 5 g. of starter in a small amount of the cooled milk in a cup. Pour back into the litre of milk and mix well.
3. Pour the inoculated milk into a clean container, then cover and let stand at room temperature until curd forms (approximately 24 hours).
4. Refrigerate about 8 hours to stop the process.
5. Stir to liquefy and enjoy. Always store kefir in the refrigerator.

Use with cow, goat or soy milk. Results with soy milk might vary. Store in a cool, dry place.

Yogourmet - Freeze-Dried Kefir Starter - 1 oz. (30 g.)
Supplement Facts
Serving Size: 1/4 pouch (1.2 g.)
Servings Per Container: 24
Amount Per Serving Kefir Starter 1 cup (245 g.) Prepared Kefir
Calories 5 130
Calories from fat 0 45
% Daily Value%**
Total Fat 0g* 0% 8%
    Saturated Fat 0g 0% 15%
    Trans Fat 0g
Cholesterol 0mg 0% 7&
Sodium 20mg 1% 5%
Total Carbohydrate 1g 0% 4%
    Dietary Fiber 0g 0% 0%
    Sugars 1g
Protein 0g
Vitamin A 0% 10%
Vitamin C 15% 15%
Calcium 2% 30%
Iron 0% 0%
Vitamin D 0% 25%
* Amounter in Kefir starter.
**Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
2,000 Calories 2,500 Calories
Total Fat Less than 65g Less than 80g
    Saturated Fat Less than 20g Less than 25g
Cholesterol Less than 300mg Less than 300mg
Sodium Less than 2,400mg  Less than 2,400mg
Total Carbohydrate Less than 300g Less than 375g
    Dietary Fiber Less than 25g Less than 30mg
Other Ingredients: active bacterial culture (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus), includes lactic yeasts, skim milk powder.

This product is manufactured in a facility that manupulates products containing wheat, soy, eggs, milk and fish (including shrimps).

The kefir used to determine the nutrition value was made with vitamin A & D fortified 2% milk.

This product is manufactured in a facility that manupulates products containing wheat, soy, eggs, milk and fish (including shrimps).

Phone: 8008635606 Fax: 2018633137 Visit website

About Yogourmet

Lyo-San is pleased to present our line of Yogourmet products to help you make delicious and tasty home-made yogurt, nutritious cultured milks. Yogourmet products are easy to use, recognized for their excellent quality, and produce delicious yogurt. We have recently added new cultures to our line of products, which will allow you to produce home-made yogurt with added probiotic bacteria and cultured milks such as kéfir, spreadable cheeses, buttermilk and sour cream. Yogourmet products are easy to use and produce natural and delicious home-made yogurt and cultured milks.


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Although the instructions recommend use of one inoculant packet per quart, I always make one gallon. After pasteurizing to 180 degrees F, place pot in ice-water bath in sink to bring temperature down to 78 degrees F quickly (i.e. 10-15 minutes). Whisk in inoculant. Cover and set on kitchen counter for up to 48 hours for a tarter finish. My wife was raised on butter milk and she goes for tarter. Enjoy!

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By (Tamarac , FL )

Think I'll try the 'grains' kefir next for more probiotics. Used the kefir as starter several times rather than opening new package for each batch. Most seem to want flavored kefir but I like the natural taste.

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By (Columbia Heights , MN )

Great product and easy to use. My first attempt at making kefir was a success.

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By (BLX , MS )

This is very easy to use and taste GREAT

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By (Dassel , MN )

yep awesome!!

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Disclaimer: The views and opinions expressed by contributors of the product reviews are their own and not necessarily those of LuckyVitamin.com. LuckyVitamin.com does not endorse or imply any medical claims from these reviews. These reviews should not be taken as recommendations but rather customer opinions of the products that they may or may not have used. Reviews are not intended as a substitute for appropriate medical care or advice and are not intended to diagnose, treat, cure, or prevent any disease. Read the full product reviews disclaimer here.

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