Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (3 sachets)

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.

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.

not effervescent or sour, a very mild kefir. got here fast, set up well.

THIS STARTER MAKES THE BEST KEFIR I HAVE USED. IT IS VERY MILD AND NOT TOO ACIDIC. I RECULTURE USUALLY 3 GALLONS OF WHOLE MILK. I USE 1.5 LITER GLASS AND ADD ABOUT 1 CUP PREMADE KEFIRAND FILL WITH COLD MILK. COVER AND LET STAND ON COUNTER OVERNITE. I CHECK THE NEXT DAY UNTIL IT HAS THICKENED ON TOP AND TASTE WITH SPOON. I POOR OFF ONE QUART AND I PINT IN JARS AND PUT IN FRIG. I FILL WHAT IS LEFT IN LARGE JAR WITH COLD MILK AND REPEAT PROCEDURE. THIS HASWORKED GREAT FOR ME AFTER 6 MONTHS OFTRYING DIFFERENT METHODS. I COVER THE JARS WITHJAR LIDS AND COFFE FILTERS. AFTER 3 GALLONS I START NEW CULTURES WITH NEW STARTER.

I was so disappointed that these sachets did not work at all and cost me lots of milk. I also don't like that you need to boil the milk first because I hate the smell of boiled milk. Waste of money. I did order a teaspoon from Etsy for $17.99 and they are growing like crazy. Glad this experience didn't stop me from making delicious Kefir.

This culture works very well, I consistenly get good quality kefir in every batch. After using the culture powder as instructed for the first batch, I bring milk to a boil briefly to kill any competing bacteria, cool to about 90F, add about 1/4 cup of kefir from the previous batch, then let it sit in a relatively warm place, covered by a paper coffee fiter secured with a rubber band, for 3-6 hours (or overnight). The resulting kefir is thick, creamy and delicious. I have been using this method for about 6 months with great results. Truly a "best buy!"

Kefir has its unmistakable flavor combined with various degrees of sharpness. You can taste it far away in the background when you pick up a bottle of kefir at your local supermarket. If you have ever tried kefir in Europe (USSR in particular), tasting that kefir is like reading in candlelight with the candle positioned 10 yards away. The culture from the package sold here makes the most delicious yogurt. Truly delicious! But not a kefir! Not even close. There NOTHING from kefir in this product.

The results have been good using boiled and cooled milk (~105F). The kefir becomes thick and creamy like yogurt when kept warm in a yogurt maker (InstantPot) for 12 hours and transferred into the fridge. Even a third generation culture from this powder has worked very well. Hence these dry powder pouches could last a very long time, maybe till the end of their shelf life.