Freeze-Dried Kefir Starter

Home-made Kefir is better than anything you can buy. I make it with 2 percent organic milk and it tastes delicious. My orders always arrive in a timely fashion as well.. I make a half gallon twice a week and it never goes to waste. I followed the instructions but one time left the product for 30 hours (it can work unrefrigerated for 24-36 hours. Last week at a higher elevation I left it for 36 hours before refrigerating and it was even better. Excellent product.

Easy to use. We are not heating the milk and it works great. I'll probably have to start with warm milk when the weather gets cooler.

I'm told there are two things German bakers worry about when they move abroad - good bread and quark. I'm not from Germany, but I do love quark with fresh fruit. It a protein rich alternative to cream cheese or sour cream for baking, including German cheesecake.I use one packet (it comes in two packets per strip) per quart. That's four packets per gallon of milk. I leave it in a slightly warmed oven or my instant pot (on ferment low) for about 36-48 hours then strain it with a cheese cloth for 3-6 hours in the fridge until it has the desired consistency. Wonderful flavor. Even in the fridge it keeps fermenting. I'd say it becomes too sour after a week or so.

I have used this product for a number of years and I like it very much. I use kefir everyday on my breakfast fruit and granola and would have a hard time doing without it.

good yogurt

Works great and tastes good! Love it on granola!

LOVE this product - I make kefir once or twice a week, and this starter does a fabulous job

Several years ago I heard about kefir for the first time. I had been making yogurt with Yogourmet Yogurt Starter for decades, and I was always well pleased. I didn't want to have to pay as much for kefir as I would have to with the kefir I could find in the supermarkets. So, when I discovered that Yogourmet also produced a Kefir Starter I bought a box. I was glad I did. This makes excellent, smooth-tasting kefir. And I find that, like with the yogurt starter, I can also use the same culture over and over again and it continues to make great kefir.