Coolinario Kefir Starter Culture (10-Pack, 1.5g Sachets) Live Probiotic Cultures for Homemade Kefir | Smooth, Creamy & Tangy | Non-GMO, No Preservatives, Gluten Free

After a round of gastric distress, I decided it was time to build my gut biome as soon as possible. Along with fermented veggies, I wanted to use Kefir as part of the process. I had a choice between live grains that would not arrive within the time frame that I wanted and this product. I decided to give this thing a shot. After reading the description (these are single use sachet, you can’t make a new batch with this) I was good to go. I followed the directions, capped off a sterile mason jar, and put it in my microwave oven (DO NOT TURN ON THE MICROWAVE) that I use as a controlled temperature vessel. 24 hours later, I had Kefir, but it was thin and tasteless. This isn’t a terrible thing if you intend to flavor your Kefir. I ran another batch, but I let it sit for a couple of days instead of overnight, and noticed liquid gold in the form of whey beginning to form. A day later, my Kefir was good and sour, the way I like it. I will use one batch for cheese and future batches in smoothies. This is a good product IF you’ve read the description and don’t expect Kefir grain. This is a good product if you like to actively experiment with it and take your time to get it to your liking.

This is easy & grew well. Followed youtube video for easy care. Worked so well shared unused starter with family. Highly reccomend.

This product, Coolinaro Kefir Starter Culture produces a very bland, tasteless Kefir that is not at all like you might purchase from a store or by using live Kefir grains. Two batches in, I threw the remaining packets away. I recommend you not buy this product and opt for live grains instead. Yes, it’s a little more work, yet it produces the correct tasting Kefir.

Used 2 sachets in 32 ox. milk. Heated milk to 160F cooled pan in sink of cool water. Coffee filter with rubber band around top. Resulted in thick tasty kefir. Will order again.

Lets see where to start. I almost decided this method was too time consuming (4 hours for milk to cool from 181 degrees back to 77 with constant stirring, refridgerating, and turning on the AC in the middle of winter) but my goodness, it made a delicious super creamy thick kefir. I have already subscribed and will maintain the subscription. After the milk cooled (1 gallon), I added 4 sachets and mixed them in really well and divided the milk into 3 cup jars, then wrapped them in cups towels and put them in my dollar general insulated cold bags and let them set for 36 hours. Yum... Worth every minute. Now that I know how long it takes for the milk to cool, I will schedule different activities and wont worry about the stirring and temping.

Makes thick, creamy and tasty 'kefir' (more like yoghurt). This is basically a yoghurt starter with some kefir-like bacteria and one kefir-adjacent yeast added. It does not behave like regular kefir and doesn't build grains. No straining needed and the product can be used to seed the next batch for a while, until the culture becomes unbalanced. The taste is more like yoghurt and not fizzy. I used organic UHT whole milk and followed the instructions precisely. The result is very thick and creamy, no separation.

I did both a raw milk jar and pasteurized 2% milk with some cream added then brought to a steam (I forgot I didn’t have a thermometer so I did it without one.) The raw milk never seemed to get any thicker after 24 hours of sitting. I decided to put it in the fridge and no change over night. As to the pasteurized milk, it thickened and that’s the video I used. (This took 24 hours because our house is 70 degrees.) never made kefir so this was nice but I’ll probably buy kefir grains instead.

Hasn’t used it yet. I’m sure it will be great

Wonderful. Makes beautiful kefir. Very very thick

Good product. Has made delicious kefir.

Followed the instructions and it worked really well. It resembles natural yoghurt. My wife much prefers it to the grains I used to to use. It lasts in the jar at least a week if refrigerated. I’m going to try and seed the next batch from this batch which I have done with yoghurt. Will certainly buy again…..if I need to!

I had to let the Kefir sit 48 hours (it looked like regular milk after 24hrs) but that's because it's winter time in Canada and the house is generally 21 degrees celsius and under. The Kefir turned out delicious and I will be making another batch tomorrow.

Funktioniert und schmeckt.