---
product_id: 674064175
title: "Natural Probiotic Selection Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (5 sachets)"
brand: "natural probiotic selection"
price: "€ 0.65"
currency: EUR
in_stock: false
reviews_count: 5
url: https://www.desertcart.hr/products/674064175-natural-probiotic-selection-kefir-starter-cultures-pack-of-freeze-dried
store_origin: HR
region: Croatia
---

# 1 sachet = 1L creamy kefir 10+ live probiotic strains Freeze-dried for max freshness Natural Probiotic Selection Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (5 sachets)

**Brand:** natural probiotic selection
**Price:** € 0.65
**Availability:** ❌ Out of Stock

## Summary

> 🥛 Cultivate your gut’s glow-up with every creamy sip!

## Quick Answers

- **What is this?** Natural Probiotic Selection Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (5 sachets) by natural probiotic selection
- **How much does it cost?** € 0.65 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/674064175-natural-probiotic-selection-kefir-starter-cultures-pack-of-freeze-dried)

## Best For

- natural probiotic selection enthusiasts

## Why This Product

- Trusted natural probiotic selection brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Sustainably Pure:** Lab-made, additive-free, gluten-free, and GMO-free cultures for clean, conscious gut wellness.
- • **Versatile & Mild:** Extra mild taste perfect for smoothies, breakfast bowls, or straight up—healthy never tasted this good.
- • **Probiotic Powerhouse:** Contains a potent blend of 10+ live active bacteria and yeasts to optimize digestion and gut health.
- • **Long-Lasting Freshness:** Freeze-dried sachets preserve culture vitality, ensuring consistent results batch after batch.
- • **Effortless Fermentation:** No special appliances needed—just room temperature and your favorite milk for creamy, mild kefir every time.

## Overview

Natural Probiotic Selection Kefir Starter Cultures come as 5 freeze-dried sachets, each enough to ferment 1 liter of thick, creamy, and extra mild milk kefir. Featuring a scientifically crafted blend of 10+ live probiotic strains, these cultures work effortlessly at room temperature without any special equipment. Perfect for millennials seeking a clean-label, gut-friendly boost, this pure, additive-free starter culture enhances digestion and intestinal flora while delivering deliciously smooth kefir ideal for daily wellness rituals.

## Description

Natural Probiotic Selection Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (5 sachets) : desertcart.ae: Grocery

Review: First time kefir-making with freeze-dried powder. Easy, perfect kefir: Wash quart mason jar in hot soapy water, put in microwave still wet and set timer for 1 minute. Now bone dry, take out and pour in a near quart of full-fat milk, topped off with half and half. Stir in one packet of kefir powder, top the the jar with the metal disc of the 2 part lid, put in the cupboard that maintains 80 degrees F thanks to the hot water pipe that runs up the side, and wait 22 hours. Not necessary to heat the milk first and then let cool. I pour it into a sanitized jar straight from the fridge. Oh my, that's delicious. Not too tart, not too thick or thin - just very good. This company has a customer.
Review: My first attempt at making kefir. The culture works really well. My first batch was done with lactose free milk. It worked but I was not sure if the outcome was what it should be because of the lactase enzyme in it. I tried a second batch using another pack of starter culture. For this batch I use full cream,non homogenized milk. This batch turned to curds and whey. I think the room was too hot so the culture worked very quickly, and I wasn’t expecting it to work that quickly so I didn’t check it often. And I noticed that the cream fat floated at the top of the jar, which I did not really like at all. I did my third batch using 3.25% homogenized milk and it was perfect. It took about 26 hours to get to that thick creamy consistency that I wanted it to be. I then took about 1/4 cup from that and added it to another litre of milk, and had more kefir in about six hours after. I realize that when I make it during the day I get to check it more often than if I make it overnight ( except for the very first batch using the starter culture powder. That takes more time so overnight works there).

## Features

- One sachet is enough to make 1 litre of thick creamy, extra mild in taste milk kefir and recultured many times
- Can be set at room temperature. No need of specific appliances, yogurt makers etc.
- Contains blend of live active bacteria like Lactococcus lactis ssp.cremoris, Lactococcus lactis ssp. Lactis, Lactococcus lactis ssp. Lactis biovar diacetylactis, S. thermophilus, Lactobacillus kefir, Lactobacillus parakefir, Saccharomyces cerevisiae, Kluyveromyces lactis.
- Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO. Optimises digestion, bowel movements and intestinal flora
- Extra mild in taste, suitable for healthy and delicious smoothies

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B074D5QSGP |
| Brand | Natural Probiotic Selection |
| Customer Reviews | 4.2 4.2 out of 5 stars (121) |
| Date First Available | 11 November 2024 |
| Manufacturer | Natural Probiotic Selection |
| Package Dimensions | 16.1 x 11.1 x 0.8 cm; 40 g |

## Product Details

- **Brand:** Natural Probiotic Selection
- **Diet type:** Vegetarian
- **Manufacturer:** Natural Probiotic Selection
- **Package weight:** 0.04 Kilograms
- **UPC:** 700425220365

## Images

![Natural Probiotic Selection Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (5 sachets) - Image 1](https://m.media-amazon.com/images/I/31JrDDjwN8L.jpg)
![Natural Probiotic Selection Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (5 sachets) - Image 2](https://m.media-amazon.com/images/I/31Nxc-CuhUL.jpg)
![Natural Probiotic Selection Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (5 sachets) - Image 3](https://m.media-amazon.com/images/I/31aOlfDxleL.jpg)
![Natural Probiotic Selection Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (5 sachets) - Image 4](https://m.media-amazon.com/images/I/31bUCWpPUYL.jpg)
![Natural Probiotic Selection Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (5 sachets) - Image 5](https://m.media-amazon.com/images/I/41QuAIU1rCL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by M***H on 24 February 2023*

First time kefir-making with freeze-dried powder. Easy, perfect kefir: Wash quart mason jar in hot soapy water, put in microwave still wet and set timer for 1 minute. Now bone dry, take out and pour in a near quart of full-fat milk, topped off with half and half. Stir in one packet of kefir powder, top the the jar with the metal disc of the 2 part lid, put in the cupboard that maintains 80 degrees F thanks to the hot water pipe that runs up the side, and wait 22 hours. Not necessary to heat the milk first and then let cool. I pour it into a sanitized jar straight from the fridge. Oh my, that's delicious. Not too tart, not too thick or thin - just very good. This company has a customer.

### ⭐⭐⭐⭐⭐ Review
*by S***E on 5 January 2019*

My first attempt at making kefir. The culture works really well. My first batch was done with lactose free milk. It worked but I was not sure if the outcome was what it should be because of the lactase enzyme in it. I tried a second batch using another pack of starter culture. For this batch I use full cream,non homogenized milk. This batch turned to curds and whey. I think the room was too hot so the culture worked very quickly, and I wasn’t expecting it to work that quickly so I didn’t check it often. And I noticed that the cream fat floated at the top of the jar, which I did not really like at all. I did my third batch using 3.25% homogenized milk and it was perfect. It took about 26 hours to get to that thick creamy consistency that I wanted it to be. I then took about 1/4 cup from that and added it to another litre of milk, and had more kefir in about six hours after. I realize that when I make it during the day I get to check it more often than if I make it overnight ( except for the very first batch using the starter culture powder. That takes more time so overnight works there).

### ⭐⭐⭐⭐⭐ Review
*by L***D on 7 February 2019*

I want to start by saying that I read all of the reviews prior to buying and using these particular freeze dried cultures. I've made kefir from live cultures before, but had never tried freeze dried. I'm still on the cultures from the first packet and have been logging everything so I can share. The number one most important thing I read from the instructions that came with the packets is that you need to use the freshest, full fat milk, with no preservatives, that you can get. (Please read the instructions: It only takes 2 minutes.) When I read how a lot of your kefir failed because you were using skim milk, 1%, 2% or old milk, it doesn't surprise me. Kefir is an organism that needs fuel. When you use processed milk of any kind, you've already sabotaged your kefir effort. The number two most important thing is to be using non-metal containers and utensils for scalding and stirring your milk (pasteurizing) to kill any germs or microbes that it may have picked up during the factory process. To me, this means glass. I buy my whole milk in glass bottles. I don't like plastic because it can harbor germs and offload chemicals back into the food. This means good spoons that aren't metal. The number three most important thing is to consider your heat source. My kefir has been coming out strong and firm because I have a good heat source, I don't peak at it during the culturing process, and I'm using good, full fat milk. The heat source doesn't have to be a yogurt maker. It can be cultured in a cooling oven after baking; a toaster oven (older models) set at 80°F to 90°F, or with a heating pad set at high for the first go round (mine shuts off after 2 hours) and then graduating to medium, then to low. I'm on my 4th culture with the first packet out of the five packet set. Each packet is good for culturing 5 gallons of whole milk. I want to try the next with goat milk and sheep milk. The first picture is the glass bowl I use for heating the milk and for culturing my kefir. I heat (directions says to boil) mine to the requisite 190°F, hold it at that temperature for 10 minutes, then cool it down to 110°F. I do stir it with a ceramic spoon while it's cooling and also remove the skin and feed it to Miss Pepper. The second picture is my culturing setup using the electric heating pad. I place a plate on the top of the bowl to cover, then place a doubled towel on top of that to retain the heat. This is my winter setup as it's kind of chilly in our kitchen when I'm not cooking or baking. The last picture is the perfect kefir. Have questions? Please read the instructions before asking me. Thank you.

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*Product available on Desertcart Croatia*
*Store origin: HR*
*Last updated: 2026-04-23*