Kefir Starter Culture - Pack of 12 Freeze Dried Sachets (12)

it is second time buy it. it works wonderfully. one small pack for 1 gallon whole milk (pre-warmed in the jar and place the jar into a hot water pot to warm up), add starter into milk, mix well , close it tightly. place jar of milk into oven, leave light on. the light gives enough heat. it takes 36 hours. you may do shorter or longer depends on your need. it turn out great every single time. I always buy organic whole milk.

I've made dozens of batches of delicious coconut milk kefir from my 5-pack of sachets and I still have a sachet left. Easy recipe: Pour 1 can Native Forest Simple coconut milk into a pint mason jar. Add 1/2 tsp raw sugar. This is the "food" that the kefir bacteria will eat. Regular milk has lactose but coconuts don't, so the bacteria need sugar added in order to live. Add 1/2 sachet of the kefir starter. Stir. Keep at 65-80 degrees for 12-24 hours (shorter time at warmer temps). If it separates, stir. Put in fridge when the taste has the right tang for you. Done! If you want to conserve sachets, use one sachet to make 2 cans of coconut milk into 2 pints of coconut milk kefir. Then pour those 2 pints of coconut milk kefir into an ice cube tray. This will make 32 ice cubes. From then on, when you make your kefir, use 1 of these ice cubes instead of 1/2 of a sachet. So... 1 can coconut milk into a Mason jar with 1/2 tsp raw sugar and 1 kefir ice cube. Stir. Keep at 65-80 degrees for 12-24 hours until kefir is done. Then refrigerate. You can make more kefir ice cubes from these batches. After a few generations of kefir batches, the kefir ice cubes lose effectiveness. If you want to save more $$, make your own coconut milk from coconut flakes with a Vitamix and a nut bag - many recipes online. Best if you make the coconut flakes into coconut butter in a Vitamix first by blending the flakes on high and tamping with the tamper for a few minutes until the flakes become powdery and then become a liquid. Coconut butter can be stored in the pantry for months. Then, as needed, use the coconut butter plus water in a Vitamix to make batches of coconut milk. This is tasty, but it does separate in the fridge into solids and milky water that are hard to recombine to a creamy texture -- it remains lumpy. To avoid that, make a half almond half coconut milk which separates but can be stirred back to a creamy texture.: Cover 1/2 cup of raw almonds in water and refrigerate overnight. Then put the almonds and 1/2 cup coconut butter in the Vitamix with 5 cups water. Blend a few minutes. This makes super creamy milk that can be used for tasty kefir too. If it separates, just stir and it will be creamy again. To make kefir with the half/half almond coconut blend, I add a heaping 1/2 tsp of sugar to a pint of the milk rather than a perfect measure 1/2 tsp because the almonds have no sugars in them but the coconut butter does, so the kefir bacteria will need an extra sugar boost to make up for the lack of sugars in the almonds. Again, many recipes online. Have fun!

The directions suck badly. I'm giving it 5* anyway, because the product is great! The instructions are different on the box and on the website. Just use 1 packet/liter or quart of milk and follow the same directions as you would for yogurt: Quick boil the milk, let cool below 90 degrees, mix, put in the instant pot (or whatever yogurt maker you use) and ignore it for at least 12 hours - better for 24. It's thick, tastes good, and holds a world of good probiotics. My skin is clear, everything digests well, bloating and gas are things of the past.No - you can't use plant based milks. Yes - you can use goat's milk

I'm a kefir newbie. I've been making kombucha for a couple months now so I've graduated to kefir but what I ordered here was not what I thought I was purchasing so here is where I went wrong.All my kefir research was based on kefir grains. THESE ARE NOT GRAINS! If you are looking for grains make sure you read the description and/or comments before purchasing.I followed the instructions as best as I could, they are confusing and difficult to understand. After I made my initial batch I strained it allowing the liquid to go directly into the drain. I was shocked that I didn't find any grains but I did see a thick layer of solid mass in the bottom of the jar so I filled it up with milk again and let it sit overnight again. I strained it in the dog dish but no grains yet again. This is when I started to read the comments and realized I hadn't purchased the kefir grains. I immediately started to research what I had purchased and figured out how to use the culture I had purchased.Here's how to make your kefir using this culture, it's very easy and very quick!Warm up milk in a quart mason jar to 95 degrees and introduce the content of the package, give it a good shake and set on the counter overnight. Check the consistency of the milk in the morning and give it a taste. The initial batch can take up to 48 hours to set but my batch was ready in less than 24. ALL DONE if you just want one batch!If you would like to create multiple batches from one packet follow these steps.According to the manufacturer, you can take 3 tablespoons of your first batch and put them in a plastic container and freeze them. This will allow you to make several batches from one packet. I froze 6 portions so one packet should give me kefir for at least 6 months.To make another batch immediately simply take about 3 tablespoons of your first batch and put it in a new jar and fill with milk, leave overnight and it should be ready in the morning. You can continue this step up to 7 times, after that your culture will weaken and wont provide the best product. At this point you can pull out one of your frozen portions and put it in milk in the fridge for a few hours then take it out and set on the counter overnight. It may take up to 48 hours to set.Store your finished kefir in your fridge for a couple of weeks. The longer it sits the more sour it will become but the fridge will slow down the bacteria.This review is based on my own experience and research. Others may have different results or different methods but this is what worked for me and I'm happy with the results. I gave it 4 stars because the instructions were terrible.

I was able to start the culture with 3 cups of whole milk to one packet and ‘incubating’ it in the Instant Pot for 3 hours using a glass bowl. It became a very delicious yogurt that does not require sugar. I have made Kefir daily with powdered goat milk using this yogurt. The Kefir tastes better than goats milk and has helped my gut.

This is supposed to be easy. You can't even see the instuctions until you open package and then find out you have to heat the milk and wait for it too cool to a certain temperature!! Other starters show you instruction before you buy it and you Do Not have to heat and cool milk. So much easier and itcomes out fabulous! Want my money back but says it is NON returnable!! This is not right and I will not be buying their other products because of this. I feel it was hidden information we should know before purchasing. Bad selling practices! Yes, it does make a difference.

This product is super easy to use and the heating/warming of the milk is not really necessary, I also didn't get milk in the carton so I made the equivalent with powdered milk it came out pretty good still.Like it said I pour the content into the liter of milk mixture it took about a day and half, I live in a warm climate. I got 16 separate re-culture amounts (1/4 cup),I placed those in the freezer then I used the remainder in the jar about 1/4cup and re-cultivated another batch and from that save two 1/4 cups drank and left a 1/4 cup in the jar and re-cultivated from that did the same thing with this new batch, in total from my first 1/4 cup used to re-cultivate I got 5 before it started thinning out.This is great value from 1 sachet I can re-culture 16 batches from those 16 batches I can use one and re-culture 5-6 more times taking 2-3 1/4cups to also make batches so actually if you do this right one sachet can give you well over 600 re-cultures before having to use a next one

I wanted milk kefir grains. These are NOT GRAINS, it’s a powder and it’s utterly gross to try to use this garbage.I’m disgusted, both by the “grains” (it doesn’t create reusable grains, you have to use your last batch to ferment the next batch. I don’t need a powder to do that.) and the lack of information. The pamphlet is printed in at least six languages and the print is so small no one could ever read it, and the website and app were completely unhelpful. Don’t waste your money on this awful garbage.*EDIT two days later, I used the first packet and 24 hours later had a light and delicious milk kefir. I used some and used the rest to ferment a second batch and low and behold, there were milk grains in the bottom of the glass!Now I feel stupid. This powder is really good and works fast

مفيدوه وظروريه لصناعة الكيفر

Ottimi fermenti per ottenere un buon kefir cremoso e per niente acido. Ovviamente non è simile al kefir ottenuto direttamente dai grani, però il prodotto che si ottiene è molto interessante dal punto di vista del sapore. Per ora ho utilizzato due bustine su tre ed ho sempre ottenuto un buon risultato. Ho provato anche ad usare il fondo di una produzione, circa 150 gr, per ottenere un'altro litro di kefir. Personalmente uso una normale yogurtiera che mantiene la temperatura costante per la durata del processo, circa 12 ore.

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.

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

Worked great and makes amazing kefir! I used it with my raw goat milk. Getting your temperature right has a huge impact on taste and texture. You have to play around with your technique to figure out what you like. You can keep grains from your first kefir batch to keep making more and keep the other packets in your freezer in case you end up killing your kefir culture ☺️