🥛 Unlock your gut’s glow-up with every creamy sip!
This pack of 12 freeze-dried kefir starter culture sachets contains a potent blend of 12 live probiotic strains, designed to ferment 1 litre of thick, mild milk kefir at room temperature without any special equipment. Made in the EU under strict lab conditions, it’s GMO-free, gluten-free, and additive-free, supporting digestion and gut flora with every batch.
| Package Dimensions | 15.8 x 9 x 2 cm; 60 g |
| Additives | Live active bacteria (Lactococcus lactis ssp.cremoris, Lactococcus lactis ssp. Lactis, Lactococcus lactis ssp. Lactis biovar diacetylactis, S. thermophilus, Lactobacillus kefir, Lactobacillus parakefir, Saccharomyces cerevisiae, Kluyveromyces lactis) |
| Allergen Information | Contains: Lactose may contain |
| Units | 12.0 gram |
| Storage Instructions | Keep at ambient temperature |
| Serving Recommendation | 240ml |
| Brand | Natural Probiotic Selection |
| Format | Powder |
| Region Produced In | European Union |
| Speciality | organic |
| Package Information | Sachet |
| Manufacturer | Natural Probiotic Selection |
| Country of origin | Bulgaria |
"**"
Tastes nice, although not great on first ferment
First time I made the kefir it was watery and contained chunks. The taste wasn't great and tasted like vomit. I thought I would give it a second chance and make kefir from the first ferment. This turned out really well. Thick and creamy and tastes like shop bought kefir.Ignore the first ferment as it's not great. Just a shame you have to waste milk on the first ferment to get something drinkable.
T**N
Makes Great Kir
Dried Culture Sachet Make lovely Kefir when you make it by mixing with UHT milk which has been boil and cool then add your culture put into a youghurt maker.
B**N
Kefir making is a bit of an art
These seeds are fairly easy to use if you follow the instructions. However, kefir making is a bit of an art and depends on incubation temperature and time. We use an airing cupboard which varies (21-24°C) depending on heating / hot water programming. We sometimes leave the culture too long and that seems to favour different organisms so the taste and texture changes and an get cheesy. As a result, we don’t always use the maximum 7 batches from each packet but our guts seem to benefit from the effort. Don’t forget to let the first batch of milk cool before pouring into the jar. The wife forgot and shattered the jar. Oh dear what a shame never mind!
C**B
Is this even kefir?
I have made plenty of batches of kefir in my life - this stuff simply does not work. Not worth the effort to return for a refund so will bin the other two. Time = wasted.
A**R
Good stuff
Makes nice kefir... recommended.
F**R
If you like bitter tastes ok
It tasted awful. I followed instructions and tried 3 times so far but it just was awful. Not for me
M**F
Buy buy buy
Great product. We tend to do a new batch each time using a yogurt maker and 7 little glass jars. Use more milk than recommended and it will completely fill each standard jar. Ive even put left over kafir in a container on a radiator and it worked just the same albeit it took longer to solidify so nothing goes to waste.As for the yogurt itself it tastes really nice (made with organic whole milk). Notice an improvement to our tummy health when consuming regularly.Thoroughly recommend!
M**O
Not too runny
I've had some very runny kefir recently from various batches of dry culture but these aren't too bad. Not exactly a creamy youghurty texture, a bit grainy, but usable.
Trustpilot
1 day ago
2 weeks ago
