YogourmetKefir Starter with Probiotics (12 Sachets = 12 Quarts of Kefir) - Make Kefir at Home - Starter Culture - All Natural, Gluten Free, Kosher, Halal - 3 g Sachets

Great!!

Awesome grains

Excellent results by just mixing onepacket of this starter with room temperature Ultra Pasteurized whole milk and Ultra Pasteurized half and half in a quart glass bottle, lightly capping the bottle, then leaving it on the kitchen counter for 24 hours. Very thick and tangy results! Refrigerate your Keifer after 24 hours to stop the fermentation process. If you want it a little thinner, just use more milk than half and half. Use some dairy friendly Torani flavoring such as Orange or Raspberry to make a great tasting and somewhat healthy smoothie.

This is a good product, but if you do not follow the instructions perfectly, then it does not work. I had to buy a food thermometer to make sure I caught the correct temperature range according to the instructions. I do not recommend allowing the milk to boil. Use the thermometer to keep it in range and for the proper cooling level. Much thicker than store bought Kefir and not as tart. Almost has a yogurt consistency, but very good flavor. Have used 2% milk and whole milk.

I absolutely loved this! The QR code takes you to detailed, easy instructions.I am someone who usually fails the first time around with new things but not with this. I followed the directions and I had delicious Kefir within 24 hours.I highly recommend this product if you are branching into the world of fermented foods and probiotics.

The media could not be loaded. I was able to make Kefir in the first try. The orange residue coloring is because I mixed in some store-bought Mango flavored Kefir for added flavor. I needed a thermometer to heat the milk for my first attempt only. The leftover curds were very tiny so I continued to add fresh milk to a small remaining portion at the bottom of the jar (after drinking most of the Kefir) every day. After a week my Kefir is producing a good amount of curds.

Didn't seem to work.....might just be me though

I am a huge kefir fan, and have been for years. I am a retired cheese maker, and know all about culturing milk products. My method is a bit different, but it works great for me. I use two quarts organic whole milk right out of the fridge. Take out 10 ounces milk and put in a shaker bottle and add one packet of kefir starter. Shake well, then add it to the remaining milk in a glass container. Cover with a small cloth and rubber band and put in a warm place to bring cold milk up to room temperature. Let sit until milk clabbers then refrigerate. Makes perfect kefir in less than 24 hours. No need to preheat or boil milk if it has already been pasteurized.