Cultures For HealthCultures for Health Kefir Starter Culture | 4 Packets Freeze Dried Starter Powder | Make Kefir with Milk, Water, or Juice | Re-Culture Kefir Probiotic Drinks 2-7x Each | Cultures in Less Than a Day

Very easy to use and makes excellent kefir! Looking forward to trying some more of their products.

I used this with Horizon Whole Milk (UHT) & it made excellent kefir, quickly. This is so simple to use. Just dissolve 1 packet with 1 quart of milk, let it sit for about 18-24 hours & you have delicious & thick kefir.This kefir culture can also be used with water, juice or coconut milk. It is not kefir “grain” which can live on indefinitely. This powder/mix can be used several times – I haven’t tried it yet. You save ¼ cup of your finished kefir and use that as the starter for your next batch – mix it with a quart of milk or whatever your using.This is really simple & great for beginners or someone who may not want to do this long-term. You can store the unopened packets in the freezer for future use.

FAIL!! I have waisted a ton of money, Milk and time for this epic fail each time. Don't waste your time and money on this ..

I used one package in about a half cup of pre-"warmed"/uncooled milk (did it in the microwave to knock the chill off) and left it set for over 24 going on 36 hours in a spot on the counter next to the fridge where the temperature is just right. Once it began to be about the consistency of cream, I added more prewarmed milk to around a cup total, stirred and left it overnight. Once ready, I gave the first batch to the dogs, leaving around a quarter cup from the bottom in my culturing jar (I use a dedicated jar, dedicated strainer, dedicated spoon to stir and strain) and added another cup of prewarmed milk. Next morning strained out the developing grains, again leaving more in the bottom and carried on. Good stuff.Because it's powder and not grains, I didn't expect to cultivate grains right off (or at all?), which is why I left a good amount in the bottom rather than straining out all the way to the grains. Once I have a good supply going, I'll rinse some out with milk and dry in the freezer for reserves. I had used up and finally messed up the reserves I had from a 2016 starter, I think it was, that I've used all these years. They do well, travel well once dry, travel well as an active culture.Patience and understanding with your new pets.

I recently purchased the Cultures for Health Kefir Starter Culture, and while the product itself delivered good results, I couldn't help but feel that it was a little pricey for what it offered. The package contained a small amount of kefir starter culture, and considering the cost, I expected a more generous quantity.Another aspect that left me somewhat disappointed was the instructions provided. As a first-time kefir maker, I was hoping for clear and detailed guidance on the preparation process, but the instructions seemed somewhat vague and lacking in crucial information. I had to search for additional resources online to understand the proper steps fully.That said, the kefir starter culture did work as promised, and my kefir turned out delicious and healthy. The cultures seemed to be of good quality, and they produced a creamy and tangy kefir drink that I enjoyed thoroughly. The taste and benefits were there, but I just wished for a smoother experience in the preparation phase.In the future, I might explore other kefir starter options that offer more value for the price and come with more comprehensive instructions, especially for beginners. While the Cultures for Health Kefir Starter Culture does the job, I feel there are better alternatives available that strike a better balance between cost and quantity while providing clearer guidance for users.

I have made yogurt for years, but never thought much about kefir, the stuff i had tasted terrible and was too sweet. I decided to retry kefir, , and make it fresh like yogurt.I wanted to start with culture before getting into grains. I only use one quart of yogurt every 2-3 weeks.shipping was prime fast.I had 1 quart of fresh goat milk, and 1/2 gallon of local cow milk, single grass fed herd, pasteurized.I made a small quart of goat yogurt, and a mixed quart of kefir.I warmed the milk in the quart jar, quart jar in pot with warm water for 30 mins ( warming it a bit helps the starter).I pitched both cultures at the same time, 6 pm. since I keep a very cool house, I snuggled the kefir next to the yogurt maker, andwrapped a dish towel around it.Perfect results on both at 6 am.( 12 hours later)Kefir tastes really good, better than the grocery store stuff.I am using a old yogurt trick, I put kefir in a ice cube tray, froze it and will use it to set the next batches. Just get the milk to room temp,then add the frozen cube, stir an hour later. I bet it will work just like yogurt starter.I tried kefri grains, from a friend, what a smelly stinky mess.I love this culture, gives me what I need with no fuss. My last batch was from a frozen cube, and I got a nice quart of kefir for baking. so the frozen cube trick works.

These worked well to get kefir very quickly. But very hard to control. Was getting over ferments in 8 to 12 hours complete separation. The house is at 72° and this is stored away from any heat sources etc. They tried true method is to simply reduce the amount of grains however you can't really see the grains there are pulverized into something like sand. And therein lies the problem I could never find a grain so even in straining you have no idea where the grains are to save them and move them back to the jar so you strain stir stir stir stir get down to some bottom curds and assume they're probably in there and throw them back in the jar. You should be able to see them and pluck them out and I just never got them to grow like that they remained sand-sized and very hard to locate. And as noted they just over ferment constantly which gives me great cheese but not great yogurty kefir. So I went to buying actual grains from somebody else things that are about the size of popcorn much easier to find much easier to work with. If they over ferment easy to pull out half of them and so on