Kefir Type C Culture (C-Fir)

The Kefir C (C-Fir) kefir blend is a selected blend of cultures that produce foamy kefir. Produces a product similar to that made from kefir grains as compared to lactic acid production, pH and viscosity.

Contains: Mesophilic bacterial culture (proprietary blend), Kluyveromyces marxianus, lactose

Allergens (US): MILK

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available



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  • Description

    The Kefir C (C-Fir) kefir blend is a selected blend of cultures that produce foamy kefir. Produces a product similar to that made from kefir grains as compared to lactic acid production, pH and viscosity.

    Contains: Mesophilic bacterial culture (proprietary blend), Kluyveromyces marxianus, lactose

    Allergens (US): MILK

    GMO Status: non-GMO

    Kosher Status: Kosher Dairy, certificate available



  • Usage Info
    1/2 tsp. per 1/2 gallon milk. Incubate at 72-74F for 12-16 hours until thick and creamy.
  • Customer Questions
    • From Paula at 07/17/2021 5:17 AM
      Does the recommended incubation time of 12-16 hours apply to goat milk, or should it go a few hours longer?
      Hi Paula,

      In general, when kefir is "finished" fermenting is around a pH of 4.5-4.6. We have found that goat milk can take a bit longer than cow milk to reach that pH, but there are a few other variables in play as well (ie: was the milk heat treated? Seasonality of the milk? etc). Not knowing the variables of your goat milk, we recommend starting at the high end of that range and see what you think. If you don't have the ability to check pH, you can assess by flavor. Too tart? Go shorter on your fermentation time next time, and vice-versa.

      Hope this helps!

      GetCulture Staff
    • From Carol R at 02/07/2021 4:32 PM
      Does my kefir need a lid on while incubating?
      Does my kefir need a lid on while incubating? Typically you do not need to cover the batch as it is fermented at around room temperature and the retaining heat is not necessary. However, it is always recommended to place some type of cover over the containers to keep unwanted objects out. It is just more sanitary. I would not put the cover on tightly as gas is produced and can cause some pressure.
    • From John & Frances F. at 12/22/2020 1:05 AM
      Dear Get Culture-
      The instructions seem to indicate the culture gets added directly to the milk in the relevant dosage. Just as a powder/as is? (We did let it thaw from freezer for approx a day.) Did we overlook any rehydration or other similar process first? We have plenty remaining, so can re-do, if required. Thanks.
      -John & Frances F.
      Hi John & Frances,

      No thawing is needed -- however, it is advised to let the culture rehydrate on top of the milk for a few minutes before stirring in, but not doing so will not greatly affect your final product.
      Thanks, great question!

      GetCulture Staff
    • From Holly Duhaime at 08/21/2019 1:14 AM
      Is this reusable like kefir grains or more like yogurt culture, disappears into product-so one time use?
      Sorry if I sound stupid, yogurt, water kefir, kombucha etc.... but not milk kefir.
      Thank you. H
      Hi Holly,
      Sorry for my delay in answering your question. The Kefir culture we sell is considered a one time use culture. I have heard of people re-fermenting, but usually not with good success because the strain balance gets off. They are not considered Kefir grains and are definitely not as complex.
    • From Meir Lazar at 06/11/2017 2:38 AM
      Can I use a non-dairy milk such as soy or almond with this kefir culture? Additionally can you tell me if the culture is kosher and vegan?
      Thank you.
      You can use non-dairy milk such as soy, almond or coconut milk with this kefir culture. However if you use a nut milk you might want to add a thickener. Soy milk and animal milk thicken up naturally when the milk is fermented.
      Kefir C is certified Kosher (Circe K)
      Most of our cultures (including Kefir C) are grown up on a dairy component, usually Lactose, but lactose is consumed in the fermentation process. Leaving behind no dairy. But with the culture being 'fed' dairy, is it technically vegan..? That is for you to decide.
      Hope this helps. Let Us know if you have any other questions.
      GetCulture Staff
    • From gina at 04/10/2017 10:47 PM
      what is the life expectancy for an opened bottle of the powder kept in the fridge? Thanks!
      Hello Gina,
      Opened culture only last about 2-3 months in the fridge. However it last at least 2 years when kept in the freezer.
      Hope this helps.
      GetCulture Staff
    • From June Fakkert at 02/09/2017 6:16 PM
      If I get the large size Kefir C Culture is it easy to separate some out to share with friends or is it better to get individual containers?
      Hello June,
      Short answer: Kefir C is a powder so it would be fairly easy to put into other containers.
      Long answer: Since Kefir C is a bacteria we do not recommend splitting it up for fear of contamination. You could sterilize your containers, which would help but you need to make sure they are completely dry because once the culture gets wet it gets activated.
      Hope this helps,
      GetCulture Staff
    • From Kim at 05/27/2016 7:39 PM
      If I make this with raw milk and store in the refrigerator, how long will it be safe to drink?
      Hello Kim,
      Since everyone's raw milk is different I cant tell you how long it will be 'safe' to drink. I can tell you when I make my kefir using pasteurized milk it last in the fridge for at least a month. However at about the 2 week mark the consistency starts to change. So I just make enough batch to last me a week or two. But a good rule of thumb is, if it still smells fine and there is no mold it should be OK to drink.
      Hope this helps!
      GetCulture Staff
    • From Kim at 11/09/2015 4:49 AM
      If I make a batch of kefir how long does it last in the refrigerator?
      Hello Kim,
      Kefir should last at least a month. If you don't see mold it should be fine to drink. But I have noticed that the consistency does change (it becomes thinner) after about the 2 week mark.
      Hope this helps!
      GetCulture Staff
    • From James B at 11/16/2014 9:34 PM
      I was wondering if you sold just a sample of kefir culture?
      Hello James,
      Unfortunately we do not have samples. The smallest size we sell is 20 grams.
      GetCulture Staff
    • From Elo at 09/28/2014 1:09 AM
      Will this kefir culture work without milk, as in water kefir
      Unfortunately our kefir culture does not grow in water. You would need kefir grains, not kefir bacteria. We only sell the kefir culture at this time.
    • From Zaid at 08/17/2014 5:37 PM
      What does this kefir taste like? Is it a sour, heavy-whipping-cream-like consistency?
      Kefir is basically drinkable yogurt. It has a smoothie like consistency and is a tad more tart than traditional yogurt. But remember you can always add sweetener or flavor to your kefir after the appropriate incubation period.
      GetCulture Support
    • From Cassie at 11/10/2013 4:43 PM
      Does this keifer starter allow you to have perpetual keifer grains?
      Hi Cassie,
      No, kefir culture is different from kefir grains. We do not sell kefir grains. Kefir culture (single-use for best results) will give you a very nice kefir with a high level of consistency from batch to batch.
      GetCulture Support
    • From Juan Reese at 11/04/2013 4:35 AM
      The recommended temperature during incubation (72 -74F) doesn't allow much wiggle room. Is it imperative that strict adherence to the recommended temperatures during incubation be followed? Does it seriously compromise the batch if strict adherence isn't followed? Help!!
      Hi Juan,
      The range provided is recommended because it's optimal -- that said, you should not find a very discernible difference if you can keep it within the 70-76F range. Beyond those temps, you may detect a difference in both texture and flavor of your kefir.
      Hope this helps!
      GetCulture Support
    • From John S. at 03/20/2013 3:41 PM
      I was wondering how many batches of 1/2 gal kefir you can get from the small (20 g) and large (100 g) bottles of Kefir Type C cultures.
      Hi John,
      Each 20 grams (approx. 5 teaspoons) of Kefir C culture is sufficient for up to 16 gallons of milk for kefir -- if used all at once. Most of us are not making 16-gallon batches of kefir, however! For good results, smaller batches require the use of a higher rate of culture in order to ensure that a good representation of all bacteria make it into your batch. We recommend ½ teaspoon Kefir C culture per 1-2 quarts; therefore if you are making small batches, the 20-gram size should get you approximately 10 batches of kefir in the 1-2 quart size. Due to variations in milk and process, we recommend individual experimentation with culture amounts to achieve your desired texture and flavor, but the above is a good starting point.

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  • Reviews

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    Customer Reviews

    • Author: Jim
      This is a really good culture. I've tried a lot of dried kefir culture and they usually make a watery somewhat sour beverage.

      I've used kefir grains and they are great but it takes a a LOT to do a gallon of milk and in the quantities you buy them in you have to wait for the grains to build up enough to do a gallon.

      Also I might not want to make kefir every day or so and I found it hard to keep the curds alive making kefir on and off.

      This makes a nice thick kefir with the perfect sourness for me. Really as good as the best kefir grains I've had and the good thing is you can make as much as you want at one time. You aren't limited like you are with kefir grains.
    • Author: Elizabeth
      This stuff is awesome. Makes a thick but frothy kefir that?s a delicious smoothie base. LOVE.
    • Author: Susan
      I've had consistent results with this blend (as I have with all the Get Culture blends), and both texture and flavor are excellent. Delicious plain as a refreshing summer beverage.

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