Kefir Starter Culture - Pack of 12 Freeze Dried Sachets (12)

I've made dozens of batches of delicious coconut milk kefir from my 5-pack of sachets and I still have a sachet left. Easy recipe: Pour 1 can Native Forest Simple coconut milk into a pint mason jar. Add 1/2 tsp raw sugar. This is the "food" that the kefir bacteria will eat. Regular milk has lactose but coconuts don't, so the bacteria need sugar added in order to live. Add 1/2 sachet of the kefir starter. Stir. Keep at 65-80 degrees for 12-24 hours (shorter time at warmer temps). If it separates, stir. Put in fridge when the taste has the right tang for you. Done! If you want to conserve sachets, use one sachet to make 2 cans of coconut milk into 2 pints of coconut milk kefir. Then pour those 2 pints of coconut milk kefir into an ice cube tray. This will make 32 ice cubes. From then on, when you make your kefir, use 1 of these ice cubes instead of 1/2 of a sachet. So... 1 can coconut milk into a Mason jar with 1/2 tsp raw sugar and 1 kefir ice cube. Stir. Keep at 65-80 degrees for 12-24 hours until kefir is done. Then refrigerate. You can make more kefir ice cubes from these batches. After a few generations of kefir batches, the kefir ice cubes lose effectiveness. If you want to save more $$, make your own coconut milk from coconut flakes with a Vitamix and a nut bag - many recipes online. Best if you make the coconut flakes into coconut butter in a Vitamix first by blending the flakes on high and tamping with the tamper for a few minutes until the flakes become powdery and then become a liquid. Coconut butter can be stored in the pantry for months. Then, as needed, use the coconut butter plus water in a Vitamix to make batches of coconut milk. This is tasty, but it does separate in the fridge into solids and milky water that are hard to recombine to a creamy texture -- it remains lumpy. To avoid that, make a half almond half coconut milk which separates but can be stirred back to a creamy texture.: Cover 1/2 cup of raw almonds in water and refrigerate overnight. Then put the almonds and 1/2 cup coconut butter in the Vitamix with 5 cups water. Blend a few minutes. This makes super creamy milk that can be used for tasty kefir too. If it separates, just stir and it will be creamy again. To make kefir with the half/half almond coconut blend, I add a heaping 1/2 tsp of sugar to a pint of the milk rather than a perfect measure 1/2 tsp because the almonds have no sugars in them but the coconut butter does, so the kefir bacteria will need an extra sugar boost to make up for the lack of sugars in the almonds. Again, many recipes online. Have fun!

This is a great starter, does its job perfectly, the resulting kefir turned out to be awesome. It took me a little bit longer to produce the first batch than predicted in the instructions - I would say between 72 and 96 hours. I used organic whole ultra-pasteurized milk without boiling it, just warmed it up a little bit to make the bacteria happier. Highly recommend.

I wanted milk kefir grains. These are NOT GRAINS, it’s a powder and it’s utterly gross to try to use this garbage.I’m disgusted, both by the “grains” (it doesn’t create reusable grains, you have to use your last batch to ferment the next batch. I don’t need a powder to do that.) and the lack of information. The pamphlet is printed in at least six languages and the print is so small no one could ever read it, and the website and app were completely unhelpful. Don’t waste your money on this awful garbage.*EDIT two days later, I used the first packet and 24 hours later had a light and delicious milk kefir. I used some and used the rest to ferment a second batch and low and behold, there were milk grains in the bottom of the glass!Now I feel stupid. This powder is really good and works fast

This powder does not produce the quality of Kefir you get with grains. It’s more like yogurt. The taste went bad in just a few weeks. I do not recommend.

ordered a 3 pack a mth ago and still have one packet left. Ive had kefir going all that time and only had to start over due to my fault (contaminating the fermentation vessel). It makes a super smooth delicious kefir. even though you have some daily you will have to hibernate the fermentation vessel in fridge now and then while you catch up drinking it. Ours takes maybe 2-3 days max to finish and at a liter of milk at a time it adds up quickly. I disagree with many fermentators to use unboiled milk straight from fridge. I use ultrapasturized and I warm milk up to almost scalding per batch. using clean vessels for each pour off and batch as well has kept it clean and going strong.husband loves it, I do too however it disturbs my stomach so I cant drink alot. Also, my grains havent increased much in size which confuses me as I keep them fed, warm and happy. perhaps it takes a long time to get those big fat grains I see in pictures.you will need a fine plastic mesh strainer and ive found cheesecloth covers with built in bands the best. digital thermometers to regulate temps when adding cooled fresh milk to the ongoing batch.

It's great. You can reculture this many times. Its like a thin yogurt when done. 100 times easier than use kefir grains.

I am very happy with my starter packet. So far I have made four batches. I followed the instructions carefully to make the first batch and it worked perfectly. My room temperature is between 69 and 70 degrees. I got a little worried but it took about 36 hours for the first batch to get thick. I put a little of it in the mashed potatoes for our Christmas dinner and it really enhanced the flavor. I added a little sweetener to some of it and drank it and it is like the best yogurt I have ever had. The next batches I poured a little bit into a clean jar and put more whole organic milk in it and it only took about 24 hours. I made some yesterday and put in a small cooler container and added about 2 inches of warm water to increase the Kefir temperature since it was cold and it took about 14 hours to get to the right consistency. I will be using it for making smoothies and for cooking. I have a very sensitive nose and it smells a little bit like fresh sour cream. Now that I know how good it is I am going to find some Kefir grains and keep them going and share with my friends. Years ago I had a starter culture for sourdough bread and it was named Herman. Going forward I think I will have to come up with a name for the Kefir grains.