Milk Kefir Starter Cultures - 3 sachets for up to 100 liters of Kefir

I have used a few different kefir stater cultures but this is the only one I have repurchased so far. I have made consistently good batches of kefir that have a lovely flavour that isn't too sour. I have made both cows milk and goats milk kefir and both types have worked well with this starter. The starter is very easy to use, no heating required. It really is as simple as adding the powder to a litre of room temperature milk (not cold milk, especially important in the winter) and leave it in a warm room for 48 hours for the first batch and 24 hours for each subsequent batch. I've found these timings to be consistent with every sachet I use.I have also made kefir using traditional grains but I gave up on this method as I found it quite a lot of work and produced far more kefir than I could consume. The grains need specific care and are sensitive to change so if you try to stop production for a few days it takes several more to get them happy to start normal production again. This starter culture method is far easier and allows me to manage production much more effectively with no wasted milk. I'm also less worried about unwanted bacteria growing, after a few weeks I just use a new sachet. This means that this pack of three sachets lasts a few months so is still an economical method of making kefir.The customer service from The Kefir Company is excellent. They have very quick and friendly communication and they sorted out a delivery issue I had very professionally. I would definitely recommend them as a seller on Amazon.

I have a history of stomach problems and for years have taken both over the counter and prescribed medicine. I thought improving my gut flora would help and did some research into probiotics. Kefir was highly recommended, both for it's friendly bacteria and for numerous other anecdotal health benefits.I tried the live grains but couldn't get them to work. Then I came across The Kefir Company and their powdered starter cultures and thought I'd give them a try. They are very easy to use and worked first time for me. The Kefir they make is delicious - I love the 'fizziness' - and my stomach has improved 100%. I have the kefir as a drink, usually mornings and evenings, and also use it on breakfast cereal and in smoothies. I've been having it for 4 months now and never need to take any medication.I've recommended this product to lots of people I know - I have to keep assuring people I'm not working on commission!I should point out that I am taking the time to review this product as the company offered me a free pack of sachets. However this has not affected my rating and the above comments reflect my honest opinion. I am a repeat customer and will be continuing to purchase these sachets as I would not be without them now.

I've purchased this product 10 times since I first discovered it in Jan 2017 (specifically this product from this seller on Amazon). You get 3 sachets per order, so that means I have "started" my Kefir batches (following the instructions) 30 times. The truth is that I am really unsure how to rate it.The good:The first 8 orders I received successfully created kefir as expected, and i managed to create a lot by using the previous days Kefir to make more. The instructions were simple, the Kefir was delicious and everything worked easily and as expected. The first 8 orders should really get a 5* rating.So why one star? Well the last 2 orders I've placed have failed to create the initial batch of Kefir at all (that is 6x failed sachets in a row). I am using full fat dairy milk, same as before, I am adding the Kefir sachets and leaving the mixture at room temperature (approx 18 degrees C) and after 4-5 days I simply have a bowl of off milk... no sign of Kefir at all.I do not know if the manufacturer has changed how they are storing the contents of the sachet, but for £14.99 for 3x sachets, the failure rate is just unacceptable.

Liked how easy this starter is to use. Like that the 'ready' starter can be stored in the fridge for a few days when it's not making kefir. The flavour is mildly sour, very pleasant. My mix did not thicken as much as I would expect but I can live with that. Works with goats milk as well as nut milk such as cashew and almond milk. To thicken it I use konjac powder after the kefir is fully fermented. I remove the small amount that I'm keeping to make the next batch then blend the remainder with konjac to desired thickness. Sometimes I'll add some dried fruit. Both konjac and dried fruit act as prebiotics for the bacteria.