Milk Kefir Starter Cultures - 3 sachets for up to 100 liters of Kefir

I have used a few different kefir stater cultures but this is the only one I have repurchased so far. I have made consistently good batches of kefir that have a lovely flavour that isn't too sour. I have made both cows milk and goats milk kefir and both types have worked well with this starter. The starter is very easy to use, no heating required. It really is as simple as adding the powder to a litre of room temperature milk (not cold milk, especially important in the winter) and leave it in a warm room for 48 hours for the first batch and 24 hours for each subsequent batch. I've found these timings to be consistent with every sachet I use. I have also made kefir using traditional grains but I gave up on this method as I found it quite a lot of work and produced far more kefir than I could consume. The grains need specific care and are sensitive to change so if you try to stop production for a few days it takes several more to get them happy to start normal production again. This starter culture method is far easier and allows me to manage production much more effectively with no wasted milk. I'm also less worried about unwanted bacteria growing, after a few weeks I just use a new sachet. This means that this pack of three sachets lasts a few months so is still an economical method of making kefir. The customer service from The Kefir Company is excellent. They have very quick and friendly communication and they sorted out a delivery issue I had very professionally. I would definitely recommend them as a seller on Amazon.

This makes very good kefir, and the culture works first time. Each subsequent batch works from the last. Best with full fat / whole milk that has been allowed to warm up to room temperature. Of course, you have to pay attention to the process timing; 12-24 hours is enough for a batch kept in a warm place. To make the next batch, put at least 100ml into another clean jar; I find 100ml or so makes a better base for the next batch and not the recommended few spoonfuls. This maintains a critical mass of culture to maintain consistency. If the culture is separating (when you look at the jar the bottom is water and the top is the white culture), you need to reduce the time in making the batch, so note the time when you start the culturing process and check at 12 hours. Wash the jar you've used for the past batch and ready it for the next. Use clean muslin cloth to cover the jar, and just wash it to reuse. The jar for storing should be easy to open and close and keep clean; 1 litre cliptop Kilner jars are good. Shake before serving. Some reviews suggest people don't know what kefir should taste like. Kefi is not yoghurt you buy in a store; if you make your own plain yoghurt, then you are more familiar with the taste. It will have taste that is sour, yeasty and perhaps other flavours, but it will not taste like milk and not like a yoghurt drink which are smoother and sweeter. if you're more used to yoghurt with fruit in it (sweetened) then you will need to get used to the taste. The timing suggested should produce a thick drinkable liquid (not set or solid) and it may have small lumps, which you can simply swirl away by stirring with a spoon. If you like a sweeter taste, then add fruit or sweetener to the glass when you drink it. 100 to 200 ml is enough to drink.

Have ordered 2 sets of these sachets, of the six, have had one which didn’t work, the other 5 have all been fantastic. Would recommend bringing the first batch of milk to room temperature before adding the grains; thereafter for subsequent batches have used milk straight from the fridge with no issues. Organic whole milk gives by far the best results, creamy and sweeter than expected, but ordinary semi skimmed works fine, just tastes more sour and more watery. Overall, an excellent product, and having it daily has noticeably helped with my IBS symptoms.

TL:DR - Good quality sachets of Keffir, easy to produce and surprisingly effective. So, I'll 'fess up early on - I am deeply skeptical of most 'alternative' treatments for conditions. I don't buy claims that Keffir will bring about world peace and resurrect the dead (OK... I may have exaggerated those claims...) and since there were very few peer-reviewed academic studies regarding the usefulness of Keffir I had been fairly derisive of the claims made regarding Keffir's health benefits. A note before I start: individual anecdotal experience is considered the weakest and least reliable form of scientific evidence, so don't take my experiences as a guarantee that Keffir will have the same benefits for you as I am about to describe... However, it's not going to do you any harm to give it a try... My wife has experienced recurring 'tummy problems' for the last 5 years. At one point she was consuming 5 Immodium (other diorrhea medications are available) a day just to be able to go about her everyday life. We tried everything. The doctor unhelpfully diagnosed 'Irritable Bowel Syndrome', and just told her to 'manage her diet' which wasn't dreadfully helpful. We cut out all sorts of things systematically without much success, but on a whim one day, after hearing about Keffir on Trust me I'm a Doctor we decided it couldn't hurt to give it a try. We bought these sachets, which had simple and clear instructions, and we gave it a go... 6 months on, my wife hasn't touched an Immodium tablet and hasn't had any bowel problems at all. The only change we made was drinking half a pint of Keffir a day. It's easy to fit into your daily routine, and if you're making your own then it's cheap. I haven't noticed any positive improvements in myself, but then I was already healthy as an ox, and I like the taste, so it's no skin off my nose joining my wife in daily Keffir consumption. Highly recommended, cheaper than shop bought and no bother. You won't lose anything other than a bit of cash by trying it!

My review is based on a July 2023 purchase with a Jan 2025 best before date. I got very mixed results from the three sachets. The first sachet worked very well, it was a bit lumpy but after stirring well it produced a mild tasting kefir with a consistency somewhere between single and double cream. It worked from late July 2023 to mid Jan 2024, making about 45l of Kefir in batches of 500ml - 700ml 3 times a week. The longest I tried keeping 3 Tbsps of starter in the fridge between ferments was 4 days and it worked fine. It took typically 12-14hrs at room temperature to get the required consistency. The 2nd and 3rd sachets both failed despite being 1 year within the Jan 2025 best before date. One produced a very thick ferment smelling and tasting of strong cheese, while the other produced a thin watery ferment smelling and tasting of "off" milk. I tried a second batch in each case using a few Tbsps starter from each of the failed attempts to see if they would recover but both failed.

This stuff is fantastic, I have severe ulcerative colitis and taking this twice a day has allowed me to go from 10 down to 2 tablets a day of my medication. I make a litre a day using 2-3 tablespoons of the previous day's mixture for the next day's batch. I have found mixing it with a splash of Ribena or black current squash helps make it a tasty drink. I use full fat milk although semi skimmed works just as well, and leave it on the side to grow at room temperature, don't let it get too warm as the milk can curdle before the culture can grow. I have had some batches for almost 5 weeks before its starts to become too watery. I'm not too sure how it works but it works for me. You need to give it at least three weeks to notice the real benefits. And if you forget one day it Carrys on growing till you make the next batch. I bought two conical flat bottom jars with lids from tesco that hold over a litre each that way you have always got a batch on the go. If you can't consume the first batch all at once I pop it in the fridge which slows down the process and finish it the next morning. Now I buy more milk than tablets and feel great! If you have any condition like mine give it a go. Even if you're fine and healthy Its great at regulating the good friendly bacteria in the gut.much better than the expensive Yakut/actimel stuff from the shops. Give it a go, if you don't like the taste mix it with something you like. Also don't be put off by the initial smell which smells a bit like gone off milk but tastes completely different. If you give it a chance you will be amazed. I have even got my wife on it, and it's especially good if you are on antibiotics as they kill all the bacteria inside us and this can help the harsh effect it has on the body,give it a chance, take it regularly and see what happens. I wouldn't be without it!

The Kefir is not as thick as commercial yoghurt, but that is not the main reason for buying yoghurt - does it help to balance your stomach in particular the lower intestines bacteria. After several; weeks of use the amount of bloating I suffered has eased - though still a long way to go. Was it the Kefir - difficult to say since most of the bacteria will be killed by the stomach acid and only a small proportion of bacteria will get to where it can do any good - ie in the lower intestines. There is also the issue of using cows milk to create the yoghurt - will any benefits from the yoghurt be negated by the claimed detriment off cows on the human body by - lactose and robbing the bones of calcium - rather than give calcium for bones as originally claimed.

I cannot praise Kefir enough. I suffer with severe IBS C and the introduction of these fermented grains have improved my life in such a dramatic way. They are so easy to use and really do go on and on making litres of the stuff. As I do not take dairy due to my IBS I make the grains in coconut milk or almond milk. It does seem to work better in coconut milk. I use a glass kilner jar empty the coconut milk in and the grains, stir, seal and leave for 48 hours. Then you are done. I put half the mix in a sealed glass container in the fridge then top up the remainder with more milk of choice and leave out. I love a small glass of the coconut milk version with a squeeze of fresh lime which takes the sour edge off but lovers of foodstuffs like greek yoghurt will probably enjoy the taste. I take before breakfast and wait at least 10/15 mins before taking anything else. Also works great first thing before bed. I have spent HUNDREDS on probiotics and ibs "cures" and I really feel like this combined with chewing thoroughly and slowing everything down (by slowing down ive actually been so much more productive, made wiser food choices, listened to my body and have started to heal) You know what you are putting in your body is 100% natural and I was shocked at how much liquid this made and how long it lasted! It came well packaged with a clear sell by date and instructions and very fast delivery. It works well like the raw vegan probiotic banana and cashew "yoghurt" recipe on choosing raw which calls for a probiotic. Will continue to buy and my body thanks me.