---
product_id: 48225500
title: "Milk Kefir Starter Cultures - 3 sachets for up to 100 liters of Kefir"
brand: "the kefir company"
price: "3402CFA"
currency: XOF
in_stock: false
reviews_count: 8
url: https://www.desertcart.sn/products/48225500-milk-kefir-starter-cultures-3-sachets-for-up-to-100
store_origin: SN
region: Senegal
---

# 7 probiotic strains 3 sachets = 100L kefir Room temp fermentation Milk Kefir Starter Cultures - 3 sachets for up to 100 liters of Kefir

**Brand:** the kefir company
**Price:** 3402CFA
**Availability:** ❌ Out of Stock

## Summary

> 🥛 Cultivate your own probiotic powerhouse—fresh kefir, zero hassle, all the benefits!

## Quick Answers

- **What is this?** Milk Kefir Starter Cultures - 3 sachets for up to 100 liters of Kefir by the kefir company
- **How much does it cost?** 3402CFA with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/48225500-milk-kefir-starter-cultures-3-sachets-for-up-to-100)

## Best For

- the kefir company enthusiasts

## Why This Product

- Trusted the kefir company brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Economical 100L Yield:** Make up to 100 liters of fresh kefir from just 3 sachets—premium wellness without the premium price.
- • **Consistent Freshness Cycle:** Restart your culture every 4-5 weeks to avoid contamination and maximize potency.
- • **Effortless Room-Temp Brewing:** No boiling or special equipment needed; ferment naturally at room temperature with ease.
- • **Versatile Milk Compatibility:** Perfect for cow, goat, or sheep milk—customize your kefir experience to your taste.
- • **Powerful 7-Strain Probiotic Blend:** Harness the synergy of 7 beneficial bacteria and yeasts for optimal gut health.

## Overview

The Kefir Company Milk Kefir Starter Cultures come in 3 sachets, each enabling you to produce up to 100 liters of probiotic-rich kefir. Featuring a robust blend of 7 strains of bacteria and yeasts, this powder culture ferments easily at room temperature without boiling milk. Designed for consistent, fresh batches every 4-5 weeks, it supports gut health and offers a cost-effective, natural alternative to store-bought dairy drinks. Compatible with cow, goat, or sheep milk, it’s a simple, versatile solution for millennial professionals seeking wellness with convenience.

## Description

Product Description With the Starter Cultures purchased from The Kefir Company you can prepare your own Kefir drink for only 14.99. The packets of Kefir powder allow you to make up to 100 litres of Kefir. The Kefir Company Starter Cultures are an extraction from living Kefir grains in powdered form, but they still contain all the same properties and benefits as the original grains. Some consumers prepare Kefir using the original grains, but it is our belief that over time this may lead to the growth of foreign bacteria, making it less effective. So using this method and starting a new culture every 4-5 weeks results in the maximum benefit for the consumer. The Kefir Company Starter Cultures With the Starter Cultures purchased from The Kefir Company you can prepare your own Kefir drink for only 14.99. The 3 packets of Kefir cultures allow you to make up to 100 litres of Kefir. Kefir is a refreshing acidic drink that results from the fermentation of the milk using Kefir. The fermentation process provides a delicious drink (juice) that is slightly thicker than milk. Kefir contains yeasts (for example Saccharomyces unisporus, Kluyveromyces marxianus) and bacteria (including lactobacillus caucasus, kefyr) that live together harmoniously. For decades now, people have been making Kefir to enjoy the special crisp taste. Give your body the best there is Contains 7 strains of bacteria and yeasts Make up to 100 litres of kefir Easy to make; clear instructions and recipes included More than 10 year experience, 700+ positive reviews High quality products assured Product prepared at room temperature, no boiling of milk required Delicious taste Why choose our Milk Kefir Starter Cultures? WHAT IS KEFIR? Kefir is a refreshing acidic drink that results from the fermentation of the milk using Kefir. The fermentation process provides a delicious drink (juice) that is slightly thicker than milk. Kefir contains beneficial yeasts (for example Saccharomyces unisporus, Kluyveromyces marxianus) and beneficial bacteria (including lactobacillus caucasus, kefyr) that live together harmoniously. For decades now, people have been making Kefir at home to benefit from its health benefits, but also to enjoy the special crisp taste. In the 70s it was all the rage and everyone had a ‘pot of Kefir’ on their work tops. Kefir is easy to make with the starter cultures from The Kefir Company, so it will cost only a fraction of what you would pay for the healthy dairy drinks at your local supermarket. Moreover, Kefir is not a product that stems from the fantasy of a large business, it is a product that comes straight from nature. Amazing Kefir. I love this product, it was really easy to make and my digestion has improved so much from taking this. I highly recommend this product to others. - Grandma Trish A wonder product. Tasty, and easy to make. I tried other kefir and this one the one I love best! Thanks! - Teresa First choice. Will recommend to all my friends. It is good value for money. The result above all expectations. Thank you - F. Andrievsky It arrived the next day. It does exactly what it says on the instructions. It was slow to get going initially but I think it is because the room wasn't very warm. When I moved it to a warmer room it worked perfectly well. It is lasting a long time too. - Adrienne KEFIR BENEFITS can be kept at room temperature one product makes fresh kefi r for a period of 12 to 15 weeks gluten free GMO free can be prepared with cows, goats or sheep’s milk more than 700 positive reviews PREPARING KEFIR 1. Dissolve the content of one sachet of Kefir cultures in 1 litre of milk which is not refrigerated (preferably in a glass with lid). Stir well. Leave this mixture for 48 hours at room temperature. 2. After 48 hours take out 3 tablespoons from the mixture. Do not refrigerate or add any flavouring before you have done this. The remaining Kefir is ready for consumption. 3. Now you can prepare the next batch of Kefir using the 3 tablespoons of Kefir you took from the bottle at “Step 2 above” – you can add as much milk to this batch as you are going to consume, up to a maximum of a litre. Stir and leave it at room temperature for 24 hours. All further batches from this original sachet only need 24 hours to culture. For each fresh batch, remove 3 tablespoons as above and repeat process. After 4 to 5 weeks, when the Kefir is beginning to get thin and watery, use a new packet of Kefir and restart the cycle. Prepared Kefir should be stored in the refrigerator and consumed within 48 hours. Question 1 - Should I prepare 1 litre of Kefir every time? No, you only make 1 litre the first time you prepare Kefir. With following batches you are free to decide on the quantity of milk you add. For example, you can prepare 200 ml of Kefir each time. Question 2 - Should I prepare Kefir every day? No, you can pause the preparation process by keeping the tablespoons of your last batch in the refrigerator and mixing these with new milk within 48 hours. Question 3 - What is meant by room temperature? Kefir ferments at a room temperature of +/- 20 degrees Celsius. If the temperature is higher the preparation time will be shorter. If the temperature is lower the preparation time will be longer. Question 4 - What kind of container do you recommend for culturing Kefir in? Ceramic containers seem to produce the best-tasting Kefir. Glass and plastic can also be used, but it is advised not to place the container in direct sunlight.

Review: Excellent product and seller - 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 desertcart.
Review: Good kefir, with comments in the review on making kefir and what is should taste like. - 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.

## Features

- Make up to 100 litres of Kefir
- Contains 7 strains of bacteria and yeasts
- Easy to Make; no boiling of milk and can be set at room temperature

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00B0CZTRG |
| Allergen Information | Contains: Milk |
| Allergen information | Contains: Milk |
| Best Sellers Rank | 88,124 in Grocery ( See Top 100 in Grocery ) 232 in Dairy & Plant-Based Yoghurt |
| Brand | The Kefir Company |
| Brand Name | The Kefir Company |
| Container Type | Sachet |
| Customer Reviews | 4.2 out of 5 stars 1,294 Reviews |
| Dairy Based Drink Variety | Kefir |
| Item Form | Powder |
| Item Package Weight | 0.03 Kilograms |
| Item Volume | 921.48 Cubic Centimetres |
| Item form | Powder |
| Manufacturer | The Kefir Company |
| Number of Items | 3 |
| Number of items | 3 |
| Package information | Sachet |
| Part Number | I-79201 |
| Pasteurisation Type | Pasteurised |
| Plant or Animal Product Type | dairy |
| Product Shelf Life | 7 Days |
| Special Ingredients | kefir cultures |
| Sweetness Description | Not sweet |
| Unit Count | 15.0 gram |
| Unit count | 15.0 gram |

## Product Details

- **Allergen information:** Contains: Milk
- **Brand:** The Kefir Company
- **Dairy Based Drink Variety:** Kefir
- **Item form:** Powder
- **Number of items:** 3
- **Package information:** Sachet
- **Package weight:** 0.03 Kilograms
- **Shelf life:** 7 Days
- **Special ingredients:** kefir cultures
- **Unit count:** 15.0 gram

## Images

![Milk Kefir Starter Cultures - 3 sachets for up to 100 liters of Kefir - Image 1](https://m.media-amazon.com/images/I/61mBAL+uaJL.jpg)
![Milk Kefir Starter Cultures - 3 sachets for up to 100 liters of Kefir - Image 2](https://m.media-amazon.com/images/I/71Dzj8aX-6L.jpg)
![Milk Kefir Starter Cultures - 3 sachets for up to 100 liters of Kefir - Image 3](https://m.media-amazon.com/images/I/41JiaRkusnL.jpg)
![Milk Kefir Starter Cultures - 3 sachets for up to 100 liters of Kefir - Image 4](https://m.media-amazon.com/images/I/41SVPJLWoWL.jpg)

## Questions & Answers

**Q: I don't know anything about making kefir and the images are not readable. Are the directions clear and understandable?**
A: Yes they are clear and understandable. Also the company is extremely responsive and helpful if you have questions.

**Q: Can I use other non dairy milk products like Rice Milk or Soya milk ?**
A: Yes you can. I use coconut milk. Half can half carton. Just make sure they have a high content of the milk. It's so much creamier with coconut milk. Couldn't get on with other milks. My daughter and mother use it. It really does help.

**Q: can I use raw milk to make the kefir the first time?**
A: Dear Customer,Yes that is possible!Kind regards,MarcoThe Kefir Company

**Q: How much Keffir is safe to take. None seems to mention safe dosage**
A: I have 2 spoonfuls with breakfast and another 2 with fruit in the evening. I am not sure if you can 'overdose' on Kefir, but for me I wouldn't enjoy a bigger daily portion. This much lasts about 5 days, (I make 2/3 litre at a time), which works out perfectly as it stays fresh about that long.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excellent product and seller
*by P***2 on 21 October 2015*

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.

### ⭐⭐⭐⭐⭐ Good kefir, with comments in the review on making kefir and what is should taste like.
*by T***T on 28 March 2017*

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.

### ⭐⭐⭐⭐ Overall, very good, just the odd dud sachet.
*by J***C on 12 November 2017*

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.

## Frequently Bought Together

- Milk Kefir Starter Cultures - 3 sachets for up to 100 liters of Kefir
- HEFTMAN Fermenting Jar With 1 Way Air Release Vent - 1.4 Litres, 2 Pack - Ideal for Safe Fermentation for Kefir, Kimchi, Sauerkraut, Sourdough Starter, Overnight Oats - Fermentation Jars Pack of 2
- Chef Aid 15cm Wide Nylon Mesh Plastic Strainer in White, Ideal for Draining, Straining, and Washing Beans, Fruits, Vegetables, Salads, and More - BPA Free, Dishwasher Safe

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*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-06-23*