Cultures 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

So much easier than grains! Took about 2-3 days to convert 32 Oz. Great flavor! And easily kept up with endless kefir. I take out 200g of milk from a half gallon container &put in 100g of previously made kefir in. 2 to 3 days on the counter & into the fridge after that. Super easy endless kefir. Never going back to grains. Wish I had bought this years ago.

Very helpful for this brand-new kefir maker. My cashew milk fermented fast and evenly.

This product is marketed in a misleading way. You can only use it to ferment kefir a limited number of times, but the packaging gives the impression that you're getting starter grains that will multiply and ferment indefinitely. It claims to be ideal for people who aren't sure if they'll like kefir but if that's the case, you could just stop fermenting. Why buy something that only works for about 10 batches?

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

Good way to introduce yourself to kefir. Easy to use. Not as thick as kefir made with kefir grains

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.

Overall, I just wanted to rate it half of the rating because I feel I just got half of what I was expecting:* I read the instructions and to be honest it couldn’t be easier: pour milk then add the powder starter and let rest for 12 to 24 hours. Checked!Honestly the first result is exactly what I was looking for : some real and very tasty kefir. So yes I would give it 5 stars IF ONLY I would then get the second result I was expected :* the kefir grains that it supposed to grow in the first batch and that I was supposed to be able to reuse over and over again to “grow” more kefir. It says that, once you got your first batch, to drain it through a plastic strainer to “harvest” those grains that you would be be able to reuse after rinsing them and store them in a container filled with a little bit of water with sugar to keep feeding them. But no grains grew at all. I had some very super tiny soft pieces of yogourt kind but that was melting once squeezed into the cheese cloth.I tried with all 4 sleeves of powder starter but got no result.So maybe I missed something but even after watching several tutorials on youtube and read different blogs on my ipad I don’t see where I made the mistake. So I would love to hear from someone who succeed with this product.Such a shame honestly because it gives a very good kefir

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.