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Self Renewing Dairy Cultures
NOT AVAILABLE OUTSIDE U.S.A.

FRESH DAIRY KEFIR GRAINS (Not Soy milk Compatible)

A gift from the Balkan countries, these reusable, actively growing, culture grains are composed of beneficial yeasts and bacteria living symbiotically, that is, together in a harmonious balance. Culturing fresh kefir is simple. Choose any Pasteurized dairy milk (soy milk is too different and will not work) to pour over the grains. Stir occasionally for about 24 hours at moderate room temperature (65-75 degrees F) before straining through a strainer into a bowl. What goes through is Kefir that you drink, or make into cheese. The grains in the strainer are then put into fresh milk. To keep this Culture Starter active, culture every 24 to 48 hours. As you do this, the grains will multiply allowing you to make larger amounts of Kefir. We supply grains enough to make 2 cups of Kefir to start.

The directions explain how to vary the consistency and tartness of the Kefir. Recipe suggestions include cooling drinks, dips, salad dressings, and kefir cheese.  

We do not recommend the use of Raw Milks as they can carry a heavy bacterial load that can compete with these Dairy Cultures, alter the taste and can cause illness to the user.

                                                                                      Order Directions and Form:   Within U.S.

An excellent web site for Kefir information is Dom's Making Kefir site: www.chariot.net.au/~dna/kefirpage.html

FRESH FIL MJÖLK (from Sweden)

Soymilk compatible however, the Fil Mjölk organisms will not prosper in Soy more than a few generations.  For this reason, we urge you to maintain a DAIRY Milk Fil Mjölk starter and use a small amount of it to inoculate the soymilk.

We do not recommend the use of Raw Milks as they can carry a heavy bacterial load that can compete with these Dairy Cultures, alter the taste and can cause illness to the user.

                                                                                         Order Directions and Form:  Within U.S.

FRESH VIILI (from Finland)

A cultured milk product from Finland, our Viili starter came from Finland over 100 years ago! As with Fil Mjölk, no special incubators are needed. Just put the starter into a clean bowl, add Pasteurized milk (whole, low-fat, nonfat, half 'n half), mix and leave at moderate room temperature (65-75 degrees F) for 24-30 hours until it "sets". That's all there is to it! The flavor is mild, not tart, and the texture is creamy and honey-like. To keep this Culture Starter active, culture once a week to ten days.

Use soy milk, plain or flavored, and dairy Viili culture for a virtually dairy-free soy treat. Make viili cream cheese, plain or with fresh herbs. Complete directions and recipe suggestions are included. One starter can last for years of easy healthful eating. 

Soymilk compatible however, the Viili organisms will not prosper in Soy more than a few generations.  For this reason, we urge you to maintain a DAIRY Milk Viili starter and use a small amount of it to inoculate the soymilk.

We do not recommend the use of Raw Milks as they can carry a heavy bacterial load that can compete with these Dairy Cultures, alter the taste and can cause illness to the user.

                                                                                      Order Directions and Form: Within U.S.