Kefir Starter Cultures Freeze-Dried starter for Homemade Kefir

The Kefir Starter Cultures (Pack of 12 Freeze-Dried Sachets) are an excellent choice for making homemade milk kefir. The results are consistently impressive, with a taste and texture that are perfectly balanced.I used these cultures with a 24-hour setting in an Instant Pot, followed by a 10-hour rest in the fridge before bottling. The kefir turned out creamy, tangy, and smooth—exactly as it should be. The process is straightforward, and the sachets make it easy to prepare small, fresh batches.Having switched to this brand after my previous one became unavailable, I’m pleased to say this is just as good, if not better. The quality and reliability of the cultures ensure I’ll be repurchasing these in the future.

I've never made (or even tasted) kefir before. The instructions were easy to follow, a digital thermometer was useful to check the milk's temperature. I made my kefir with full fat milk and it came out thick, creamy and mild. I keep some back to start the next batch, and this cultures much faster (6 hours if kept fairly warm) than the first batch from the powder. Some info I've seen about kefir says it is more like a drink than yoghurt, so I'm not sure why mine is so thick, but I'm not complaining.

For my first foray into kefir making I bought both this (by Natural Probiotic Selection) and Milk Kefir Starter Cultures (by The Kefir Company). There are some clear differences between the culturing of the two and the consistency of the resulting kefir.The instructions with this product, given on the pack and the sachets, and also in documents accessed via an email sent to the buyer, are a little contradictory with each other, and make it sound rather more complicated than necessary. I did not boil the milk as instructed (surely this is only necessary if you were to use unpasturised milk, I reasoned). I did microwave the milk a little to warm it up to room temperature before mixing the powder. I did this with both products, using around a litre of organic milk with each in parfait jars, and left in a place where the temperature varied between 20-30 degrees.The TKC product was ready more quickly, in a bit more than 36 but certainly less than 48 hours, whereas this NPS product needed the full 48. The TKC product was more grainy and watery (though you can stir it to homogenise it a little, but this isn't overly successful) and the NPS is rather more uniform but sticky and gloopy.Reculturing in both cases requires saving around 3 tbsp of the product and adding up to a litre of milk again. This time the NPS product recultured far faster - the instructions speak of as little as 3-6 hours but that would probably be at the top of the temperature range, but for me it was around 9 or 10 hours, but a few more hours for the TKC - I didn't warm the milk after taking it out the fridge and temperatures this time probably didn't get above the low to mid twenties. For reculturing you really need to check on it every few hours to see how it is going. The NPS seemed even thicker this time round, and the TKC still a bit grainy and watery, but less so.In summary, both of these products are easy to make, but take different times and make different consistencies of kefir. If I were to choose one of the two products, I would certainly choose this NPS one because of the quicker reculturing time and the thick, uniform consistency, and also because you get 12 sachets for the price of 3 of the TKC one. I will probably keep buying both though for variation in the probiotics they contain.

These sachets are very easy to store and use. I always have a batch of kefir on the go. It keeps my IBS symptoms under control - no medication can achieve this. Delicious over fresh fruit for breakfast.

Have made both milk kefir and water kefir from coconut milk. Both delicious although my favourite is milk kefir, thick, creamy and slightly sweet. I am simply drinking it as it is at present, but would be lovely for breakfast with fruit. Really pleased l can make my own, so much cheaper than buying it. I can add different fruits if l wish without added sugar or artificial sweetener. Comes with clear instructions on how to use, will repeat order.

Kefir, if you don't know it, is a fermented slightly cheesy tasting drink. You can simply drink it, or add it to sweet (e.g. fruit) or savoury foods. One of my favourites is "overnight oats" - a mix of porridge grains, fruits (these can be frozen), chia seeds and kefir. Mix and leave in the fridge' overnight. Yum.Making the kefir is simplicity itself. I use full fat Channel Island milk allowed to warm to room temperature. Sterilise a Kilner jar in the oven, then add the milk and stir in the kefir grains. I leave it in the airing cupboard for 1-2 days depending on the time of year, then transfer to the fridge'.Claims are made that kefir is useful to maintaining a healthy immune system. I'm not qualified to comment on that, but it can't do any harm to enjoy this delicious food.

the product is easy to use and make your Kefir. it has good taste as well

Good culture. Emailed with instructions and tips. Excellent product and company. Will be using this product in future, excellent value for money. I have reordered already for a friend. We were both using a more experienced company prior.