Kefir Starter Cultures - Pack of 12 Freeze Dried Sachets for Homemade Milk Kefir (12 sachets)

Very good starter. I fermented it overnight and got kefir in the morning.Someone wrote that the starter does not work, so I doubted it, but still chose this company, since their product does not contain maltodextrin!1) In order to get good kefir/yogurt, you must follow the instructions from the manufacturer!The starter begins to ferment only in a warm environment. If you don’t have a yogurt maker, then, do not cover the jar on top, but wrap it around! Use thick towel, preferably a blanket (I used flannel), the slower the milk cools, the better the kefir will turn out!2) It is very important to use natural milk, preferably organic. If bacteria or antibiotics are added to the milk, the milk will not ferment. Buy milk from another companies and see which one works better?3) It is important to pour boiling water over the jars to disinfect them.I used 2 one-liter jars, and added one sachet of starter to each, as you can see, fermented, so I can say with confidence that there are no problems with the starter!The taste is very good without sourness, it's tender, dense, with a creamy texture. I highly recommend this product. I used Yeo Valley Organic Milk, next time I will buy from another manufacture. I like to experiment ))PS: I usually don’t write reviews, but this time I wrote it because of a negative comment so that buyers would not doubt the quality of the product!

The Kefir Starter Cultures (Pack of 12 Freeze-Dried Sachets) are an excellent choice for making homemade milk kefir. The results are consistently impressive, with a taste and texture that are perfectly balanced.I used these cultures with a 24-hour setting in an Instant Pot, followed by a 10-hour rest in the fridge before bottling. The kefir turned out creamy, tangy, and smooth—exactly as it should be. The process is straightforward, and the sachets make it easy to prepare small, fresh batches.Having switched to this brand after my previous one became unavailable, I’m pleased to say this is just as good, if not better. The quality and reliability of the cultures ensure I’ll be repurchasing these in the future.

Wanted to make home made kefir. Having been on quite a few antibiotics, I used the kefir to help to repopulate the gut with beneficial bacteria and keep away possible problems with c. diff. It took a little longer to get the first batch going, I found, with the dry starter. It depends on the warmth of the room it's cultivated in. Once going, I simply kept back some from a previous batch as a starter for the next. I'm not sure why, but I'd seen advice that the culture would eventually become less effective so a fresh batch would have to be started once more with the dry starter. I would have thought that if the culture was kept alive ok, there was no need to resort to the dry starter for a further batch at some point.The keffir turned out well. My understanding is that this dry starter doesn't provide the likely variety of probiotics and yeasts that a good kefir grain starter will provide. So, if you're looking for the widest variety, this might not be quite as good as a good grain. However, taken daily, my digestion didn't fall to pieces with the strong antibiotics that has previously happened. I love yoghurt and so enjoyed the kefir made with this tarter.

makes an excellent Kefir yogurt. Again and again 😃

Pleasantly surprised at how easy it was to make kefir. First time I have made it - I used organic coconut milk: 2 cans, just under a litre, to one sachet of probiotic, put it in an ordinary Tupperware container (I know glass is best but had nothing the right size!), covered with a muslin cloth and elastic band and then left in warmish place in the kitchen. Less than 24 hours later, a really nice kefir, slightly tart taste, less sweet and cloying than straight coconut milk. Thinner than yoghurt, more of a drink. Good base for smoothies and so healthy! Very good website at 'Cultures for Health' from which you can download free e-books about kefir/yoghurt making, kombucha, vegetables etc. Lots of ideas about how to use the kefir such as cheese making and baking.These particular sachets are direct set starter culture, a fine powder. You can re-use by keeping a quarter cup of your first kefir and adding to a second batch but it seems you can only do this a few times. These are good for trying first to see if you like kefir and maybe for people who don't want to keep a batch of kefir on the go indefinitely. However, if you want to use kefir a lot you might prefer kefir grains, a living culture, which can be maintained theoretically forever by keeping it in milk. The grains (not literally grains, just have the appearance of) also have a wider range of probiotics and yeasts than direct set so are probably more beneficial.

Followed the instructions given. Placed the jar on a seed heating mat and got creamy thick Kefir in 12 hours.

One sachet made 1 litre (very nice), but would not re-cultivate. This seller does not allow customer contact, it seems. Support through Amazon only. I wanted a Kefir culture, I thought I ordered a Kefir culture, the listing specifically says that this is a kefir culture, but it failed to re-cultivate.I have used 2 of the 3 sachets, to try to save the milk, I am returning the opened and unopened sachets for a full refund. This product is not as advertised.

Amazing stuff. I heard 'kefir' mentioned in a BBC Radio 4 programme a few days ago. Apparently research has been done into all the 'probiotic' yoghurt and drinks that are available - and kefir was the only thing found to have any actual health benefit. Went to Amazon and found this supplier. Looked good at the price as a starter for a learner. Ordered it in that afternoon and it arrived the very next afternoon by post through the letterbox via Amazon Prime. Nipped out (despite the drizzle) to buy two litres of organic, pasteurized, homogenized whole milk. 'Steamed' about one and a half litres of the milk in the microwave in a sterilized microwaveable container for ten minutes or so, as suggested by a previous reviewer. Cooled it down to tepid in a cold water bath for a couple of hours. Sterilized a glass coffee jug I never use (being an old home brewer I know that cleanliness and sterilization is the key - plenty of hot water and a Camden tablet or powder if available - then a thorough rinse). There didn't seem to be all that much in the sachet I opened so I put it all in the jug and 'forcefully' poured on the tepid milk so that I didn't have to use another utensil to stir it. I covered the lid of the jug with a kitchen towel held on with a rubber band and popped it in the boiler cupboard/airing cupboard as advised by another reviewer. The very next morning I had a jugful of tangy yoghurt type milk kefir! I left it for a few hours longer then mixed it in another container with some tinned fruit cocktail (without the juice). I didn't wash the jug I'd used to ferment the kefir, I steamed some more milk, let it cool, poured it into the jug, swilled it around a bit and put it back in the airing cupboard. And, yes, the next morning another jug of milk kefir! I think that I'll have to put some of it in a small container and freeze it to use as a starter when thawed out for another batch when I need it. If I carry on with the fermenting cycle I think I'll soon be knee deep in kefir! As to health benefits I have a dollop of it with milk and cereal in the morning - and I already seem to feel 'smoother'. Highly recommended. I think I'll have a go with the actual 'grains' later on, and then Kombucha next I think!

Muy buen producto. Resulta algo caro pero no lo es porque de cada sobre, una ve hecho el kéfir, con un par de cucharas haces nuevo y dura muchísimo el pack.

Súper buen producto, queda un kefir con la acidez justa y de textura súper buena. La primera vez tarda más tiempo pero las demás usando unas cucharadas del kefir obtenido, en 4 horas tienes otra remesa estupenda. Repetiré la compra seguro

This is not my first time at bat. I've used my last back up of kefir grains before and have baked them and other disasters. Another chance.So, I stirred one packet into a liter of 3.25 MF milk, and put it in the oven with the light bulb on. The temp rose to about 35C. When it stiffened up a bit (about day and a half), I threw it in the fridge. I'm drinking it now. It's fresh tasting, and tart. Good, I like to put a spoonful of sugar and a drop of vanilla in. OMG good.I have started from other grains, and you can tell when it is done by the "cracks" in it. This stuff is very smooth and homogenized from the get go. Give it a tip test to see when it's thick enough for you. It's very polished and tasty. I confess, now there is a shot of vodka in it, and I'm lovin' it.NSFL: I got started on this stuff because I hoped it would help with years if chronic diarrhea. I can't see much difference. I've heard it has helped many other people with digestive problems. I know it does feel like velvet in my stomach, and when I'm lazy or in a rush, it's a great meal replacement. This is the tastiest stuff I have ever had.To the dealer: Amazon alerted me that my parcel was likely lost in the mail. I cancelled my order, got a refund, so you did not get paid. It came later. Email me, I owe you.

ottimooooooooooo

Diese Kefirkultur wird tatsächlich stichfest. Zwar habe ich noch nicht herausgefunden wie sich daraus eine richtige Pilzknolle entwickelt aber vielleicht entsteht das ja zufällig.