Kefir Starter Cultures - Pack of 3 Freeze-Dried Sachets for Homemade Milk Kefir(3 sachets)

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.

This made a lovely batch of cows milk kefir which successfully repopulated several new batches afterwards. The sachets came with a lot of information and guidance which is useful for first time kefir makers. I didn't need to use the further information online because the in-pack instructions were very clear, but it's good to know that extra support is there. The only drawback I've found with this product is that the milk needs to be heated first then kept warm, I'm quite lazy and prefer starter culture that doesn't require any extra heat to get started. That point is a small one though and would definitely not put me off repurchasing or recommending this product to others.I much prefer this method of kefir making over using grains, as fascinating as the grains are they do require a lot more work and attention. There can also be a lot of wasted milk with the grain method as they need to get used to their new home or changes in conditions, this makes perfect kefir from the first batch without any waste.

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!

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.

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.