Kefir Starter with Probiotics

This was my first time using this Yogourmet Kefir, which has a few more probiotic variants than their other version. Honestly, I cannot tell the difference. It tastes way better than when I was making my own kefir with grains, and doesn't have the hassle of keeping your grains "fed". This starter from Yogourmet tastes very neutral, which is fine by me. We mix this with Skyr (Icelandic) yogurt and a scoop of low-carb protein powder and it's a very mild taste of something I believe is actually good for us, or at the very least (in this day and age), not bad for us. My wife will even drink it straight. I'm back to buy a couple 12-packs of it because we're going through it faster than we did previously. I will say I've only had one time where this didn't go as planned. For whatever reason, after 24 hours it didn't firm up at all. I left it culturing for another 12 or so hours and that did the trick. That was a one-time event.

This was really easy to use and made great kefir when combined with our Instant Pot. We just boiled the milk on the yogurt setting, let it cool to room temperature, and poured the culture and cooled milk into a sterilized container on top of the fridge for a day. Once cooled and well stirred, it was amazing in our smoothies. If you have the stuff, it costs only a few dollars to make a gallon of kefir, which is much less expensive than spending an arm and a leg on kefir made by a company.

Easy directions, works fullproof , and gives the milk or coconut milks a light, tangy taste. I put vanilla powder once and maple syrup at the end, and both turned out very good. I will buy again.

Successfully made one batch on 1st try! I was lazy so just microwaved 1L of ultra pasteurized 2% lactose free milk in a glass bowl uncovered to almost boil (took around 8 minutes with stop and stir every minute). It also sterilized the container. It took a long time to cool down (3 hours). Also, 74-77F does not feel like lukewarm-it is actually room temp so kinda cold (I used a thermometer to make sure). The generated kefir was very refreshing, delicious, much less tangent than store-bought ones. Awesome product!

I love these sachets and it's so easy to make fresh kefir at home. Once you figure out what works for you, you'll find these are such a time-and money-saver! I buy pasteurized (NOT ultra-pasteurized) 2% milk, add to a 64-oz jar, shake in three sachets, and let it sit at room temp for 24 hours. I don't heat the milk, but you may want to follow that step. Strain through a metal sifter into a new container, and there you go. I drink a LOT of kefir, as I've had really good results with my gut health: less stomach upset, less bloating, less bathroom trouble, and I feel fuller for longer. Compared to the cost of store-bought kefir this is an amazing discount, and the kefir actually tastes much better.

The starter arrived on time, and I was excited at first. I used my yogurt maker to make some kefir. Several hours passed, and there was sign of kefir. Eventually after 24 hours, all I had was rotten milk, which was gross.From what I understand, starters of this type absolutely need to be kept refrigerated because the probiotics are heat-sensitive and require a cool temperature to survive. The fact that this seller did not ensure refrigeration or temperature control for this product is a major cause for concern. For a heat-sensitive item, they should have made this crystle clear.My guess is that this starter was subjected to too much heat before it even got to me, and the live probiotics inside, had already perished. This means the seller failed to properly handle or ship a delicate, temperature-sensitive product. They are responsible for ensuring it arrives alive. The lack of any temperature warnings just highlights their failure to manage this properly from the start.Because I received a starter that was clearly of no use, I am giving it one star and I absolutely do not recommend this product.

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.

Work as described, easy to make. Used whole milk and result excellent, a bit tangy which I love.