Kefir Starter Culture For homemade Milk Kefir

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

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

This is a great starter, does its job perfectly, the resulting kefir turned out to be awesome. It took me a little bit longer to produce the first batch than predicted in the instructions - I would say between 72 and 96 hours. I used organic whole ultra-pasteurized milk without boiling it, just warmed it up a little bit to make the bacteria happier. Highly recommend.

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 would like to say that this product is international and not made in USA, so the words ‘kefir’ and ‘yogurt’ are used as one and the same. But this product is NOT kefir. Kefir has more than 32 beneficial bacteria and this product has 5, all yogurt. Kefir was developed centuries ago to preserve raw milk as opposed to boiling. Milk could be kept without refrigeration up to 3/6 months when turned into kefir. This product insists that you boil your whole milk. (Who wants to be sued). Real kefir companies don’t insist on boiling or using a yogurt maker. Real kefir is added to any kind of milk/nut milk etc. and left on counter for 8 to 24 hours (depends on ambiant temperature)...bam kefir. So what is this product with only 5 beneficial bacteria and requires heat to process, why its yogurt. That is why it’s so cheap. I too was conned into buying 15 sachets for $14.99 and I used them all to make yogurt because it wasn’t kefir. In fact it’s Bulgarian yogurt which is very basic recipe. If you have a yogurt maker you can go to the grocery and buy a small tub of Greek yogurt and make a gallon or more for about $1.68. Huge savings! But I prefer KEFIR, so Cutting Edge instant Kefir is my culture of choice. I did notice that this product is now listed as yogurt and not kefir. Oopsy a little mistake on the company’s part. So yeah, to those of you that said, “best kefir I ever tasted”, I just laughed a little.

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.

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 ☺️

Prodotto ottimo. Cremoso un buon sapone non è acido.

RAS

Funktioniert einwandfrei.