YogourmetKefir Starter (12 Pack Bulk Version) - Make Kefir at Home - Starter Culture - All Natural, Gluten Free, Kosher, Halal - 3 g Sachets

My mother has constipation problems and other digestive issues and I told her I will start making her kefir from grains which I did but sometimes I need to make extra but kefir grains can only make two liters at a time and when I need 3 L I use these starters and Kiefer comes out to be a little thicker and has a slightly different taste but tastes amazing and consistency is great and my mother absolutely loves it. Just placed two more orders. By the way she started going to the bathroom regularly and stopped taking all other supplements she was taking that weren't doing much to help her. I'm super happy and highly recommend these starters. Super easy to use. No need to heat up anything like the instructions say because heating up the milk kills all the beneficial bacteria so I don't see any point in that. When I use raw milk for kefir grains, as well as whole milk for this freeze dried cultures I use milk straight out of the fridge and one packet of this starter per 1 L of milk, then I put it in a dark warm place which is my laundry room where I have my HVAC system and I put it on top of the furnace so when the heat kicks on it warms it from the bottom and the room stays between 75 and 78° F. Ideal temperature for fermentation is 75° to 85° F and within 24 hours I get beautiful, organic, full of beneficial bacteria and enzymes kefir for my mother, brother, and myself. HIGHLY HIGHLY recommend!When making these freeze dried cultures it makes the Kefir barley sour which is great for those who don't like sour products. The only downside to it is that it only comes with 3 strains of lactobacillus but when using Kefir Grains especially with Raw Milk it comes with 60 beneficial bacteria strains and it is pretty sour especially when you strain the grains and add them to the next batch and the stained kefir I leave to ferment for another 24 hours without the kefir grains which adds Increased Nutrient Content like B-Vitamins: The second fermentation process can increase the levels of certain B-vitamins, particularly B12, B2 (riboflavin), and folic acid, which are produced by the beneficial bacteria.Amino Acids: It can also enhance the availability of amino acids, making them easier for the body to absorb. More ProbioticsProbiotic Variety: The second fermentation allows for the growth of different strains of probiotics, potentially increasing the diversity and number of beneficial microorganisms.Enhanced Probiotic Activity: This can lead to a higher probiotic count, which may provide greater benefits for gut health. Improved Digestibility. Reduced Lactose: Further fermentation reduces the lactose content even more, making kefir more digestible for those with lactose intolerance.Breakdown of Proteins: The additional fermentation time helps to further break down proteins, making them easier to digest.Antioxidant Activity. Increased Antioxidants: Some studies suggest that second fermentation can increase the antioxidant properties of kefir, which can help protect the body from oxidative stress. Extended Shelf LifeNatural Preservation: The increased acidity from the second fermentation acts as a natural preservative, potentially extending the shelf life of the kefir when stored properly.Effervescence. Natural Carbonation: The second fermentation can produce natural carbonation, making the kefir slightly fizzy and giving it a refreshing texture.I hope this review helps 😊

Great milk kefir every time. I suggest you experiment with fermentation times to adjust to your liking thickness and tartness. I leave longer than 24 and it's thick and tastes great.

Repeat order. Very satisfied

Based on some of the reviews I've seen, I felt it was time to do a review on this one after having had more exposure to kefir since my initial review that I submitted when Yogourmet was packaging this a little differently.I've seen people complaining that "this isn't real kefir" because it has no grains. Well, that is certainly correct in that it has no grains, but it produces real kefir. I believe the vendor describes this as a freeze dried culture. I like to make a half gallon at a time, so based on their instructions, I use two sachets of the culture.I believe I've seen people post that they have been able to use some of what they make to start a new batch. I haven't tried that. Another company appears to have a slightly different kefir offering that is more expensive and explicitly states in their instructions that you can indeed use a cup of your previous batch to make a new one - that could bring down the price, because yes, I do consider this a bit more expensive than I'd like.In my opinion the kefir that this culture makes is good. It does good things for my digestive track, make no mistake about that. Your mileage may vary. My wife likes it also. While I prefer to be a bit more low carb, and this will have more carbs than the yogurt I make, I want the increased probiotic content. It's a trade off.Since my original posting on this kefir, I began making some of my own. After probably 10 batches, I've put my "grains" into some milk in the refrigerator to hibernate them, and I don't believe I want to continue doing it.Making kefir on our own, utilizing grains, isn't for everybody. It requires time. I don't have the time for it. Mine always tasted more sour than this product, though it wasn't sour as in "the milk has gone sour". It didn't make me sick, but taste-wise it wasn't as enjoyable as this kefir is. You're constantly having to keep an eye on it, you have to get down a routine for how long to let it ferment. I'm still working, and I just don't have time for it.That's why despite what I perceive as a slightly higher price for this culture, I believe this is the route I'm going to take for the time being. The gang on the Reddit kefir group say it may not be as probiotic rich as making my own, and I don't know if that's true or not, but knowing what this kefir did for me, I'm content with that.

I purchased them to make Kefir but it's more of a yogurt but it does make great yogurt

While having my coffee the other morning, and being pleased with the way, my Kiefer came out, I decided to read packaging. There is maltodextrin in here. As far as I’m concerned that means this is not a natural product. Maltodextrin is a food additive that can be derived from corn and soy, which if you don’t know are two of the most pesticide sprayed, and GMO modified crops in the country. it is used to prolong shelflife, and to add a creamy texture and is sometimes used as a fat substitute in commercially produce products. I will say the Kiefer came out great. If you can get past that then, this is a great product, but for me, I’ll go back to, the kefir grains. In addition, I was looking at the probiotics that are present in this product. They are minimal may be only five or six. I knew it was too good to be true.

Very good product