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.

This makes very good kefir, and the culture works first time. Each subsequent batch works from the last. Best with full fat / whole milk that has been allowed to warm up to room temperature. Of course, you have to pay attention to the process timing; 12-24 hours is enough for a batch kept in a warm place. To make the next batch, put at least 100ml into another clean jar; I find 100ml or so makes a better base for the next batch and not the recommended few spoonfuls. This maintains a critical mass of culture to maintain consistency. If the culture is separating (when you look at the jar the bottom is water and the top is the white culture), you need to reduce the time in making the batch, so note the time when you start the culturing process and check at 12 hours. Wash the jar you've used for the past batch and ready it for the next. Use clean muslin cloth to cover the jar, and just wash it to reuse. The jar for storing should be easy to open and close and keep clean; 1 litre cliptop Kilner jars are good. Shake before serving. Some reviews suggest people don't know what kefir should taste like. Kefi is not yoghurt you buy in a store; if you make your own plain yoghurt, then you are more familiar with the taste. It will have taste that is sour, yeasty and perhaps other flavours, but it will not taste like milk and not like a yoghurt drink which are smoother and sweeter. if you're more used to yoghurt with fruit in it (sweetened) then you will need to get used to the taste. The timing suggested should produce a thick drinkable liquid (not set or solid) and it may have small lumps, which you can simply swirl away by stirring with a spoon. If you like a sweeter taste, then add fruit or sweetener to the glass when you drink it. 100 to 200 ml is enough to drink.

Have ordered 2 sets of these sachets, of the six, have had one which didn’t work, the other 5 have all been fantastic. Would recommend bringing the first batch of milk to room temperature before adding the grains; thereafter for subsequent batches have used milk straight from the fridge with no issues. Organic whole milk gives by far the best results, creamy and sweeter than expected, but ordinary semi skimmed works fine, just tastes more sour and more watery. Overall, an excellent product, and having it daily has noticeably helped with my IBS symptoms.

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.