Message #24484

[mccoy]

Steve, fresh milk 2 bucks a gallon is really unexpensive. Here it costs at least twice.

Yogurt sure has active ingredients but the bacteria are not the same as in kefir. More precisely, kefir contains lactobacillus and biphidobacterium which are contained in yogurt but it contains more bacteria and fungi (yeasts).

If you read carefully the ingredients, pls ensure that the starter powder contains lactococcus and leucostoc bacteria. These are mainly responsible for the fermentation processes which result in the formation of menaquinones, the molecules of the valuable K2 vitamin. Yogurt unfortuntaely has no K2.

However, you might use as a starter a good quaolity of kefir. Just put 8 tablespoons of it in a quart of milk, leave it into room temperture fot 24 to 36 hours and then put it into the fridge. It should be covered with a permeable cloth or paper since fermentation needs some source of air.