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Originally Posted by BearMountainBooks
I did check the first link from Drake--they don't list the bacteria strains there, but have some other good info.
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They actually tucked that info away on another portion of the site with the
general history of yogurt and kefir instead of listing it on the back of the packet like they do with their yogurts.
As per what they say about it, their kefir starter should contain:
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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.
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And their FAQ, which is slightly buggy to access and occasionally redirects back to the main site when you click links says:
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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 we 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
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They do say straight up in Q15 that you can roll your own for a while by saving a quarter-cup from your last batch and using it to start the next, though of course they recommend "refreshing" the culture by starting over with a new packet of theirs from time to time.
ETA: Q13 gives much more info on exactly what goes into each of their starters, in case you want to try the yogurts, too:
Spoiler:
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The Yogourmet freeze-dried yogurt starter (Regular) contains skim milk powder, sucrose, ascorbic acid and active lactic bacteria (Lactobacillus bulgaricus (+/- 50 %), Streptococcus thermophilus(+/- 50 %), Lactobacillus acidophilus (+/- 0.01 %)). The starter contains > 1 billion active lactic bacteria per gram while the yogurt will contain +/- 1 billion active lactic bacteria per gram/milliliter.
The Yogourmet CBA freeze-dried yogurt starter with probiotics contains skim milk powder, ascorbic acid and active lactic bacteria (Lactobacillus casei (+/- 34 %), Bifidobacterium longum (+/- 49 %), Lactobacillus bulgaricus (+/- 1 %), Streptococcus thermophilus(+/- 1 %), Lactobacillus acidophilus (+/- 15 %)). The starter contains > 6 billion active lactic bacteria per gram while the yogurt will contain +/- 1 billion active lactic bacteria per gram/milliliter.
The Yogourmet freeze-dried kefir starter contains skim milk powder, ascorbic acid and active lactic bacteria and yeasts. The starter contains > 3 billion active lactic bacteria and > 50000 active lactic yeasts per gram while the kefir will contain +/- 1 billion active lactic bacteria and +/- 10000 active lactic yeasts per gram/milliliter. The major strains of active lactic bacteria are Lactococcus lactis subspecies lactis, Lactococcus lactis subspecies cremoris, Lactococcus lactis subspecies diacetylactis, Lactobacillus casei and Lactobacillus acidophilus, while the major strains of active lactic yeasts are Saccharomyces lactis and Saccharomyces cerevisiae.
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