---
product_id: 46449642
title: "Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (3 sachets)"
brand: "natural probiotic selection"
price: "₩22065"
currency: KRW
in_stock: true
reviews_count: 8
category: "Natural Probiotic Selection"
url: https://www.desertcart.kr/products/46449642-kefir-starter-cultures-pack-of-freeze-dried-culture-sachets-creamy
store_origin: KR
region: South Korea
---

# 1 sachet cultures 1L creamy kefir 10+ live probiotic strains freeze-dried for 18-month shelf life Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (3 sachets)

**Brand:** natural probiotic selection
**Price:** ₩22065
**Availability:** ✅ In Stock

## Summary

> 🥛 Cultivate your gut’s best friend—creamy kefir, no fuss, all flavor!

## Quick Answers

- **What is this?** Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (3 sachets) by natural probiotic selection
- **How much does it cost?** ₩22065 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kr](https://www.desertcart.kr/products/46449642-kefir-starter-cultures-pack-of-freeze-dried-culture-sachets-creamy)

## Best For

- natural probiotic selection enthusiasts

## Why This Product

- Trusted natural probiotic selection brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile & Mild:** Extra mild taste perfect for smoothies, breakfast bowls, or straight up probiotic boost.
- • **Sustainable & Pure:** Lab-made, GMO-free, gluten-free, and additive-free cultures for clean, conscious consumption.
- • **Probiotic Powerhouse:** Contains 10+ live active bacteria & yeast strains for optimal gut health and digestion.
- • **Long-Lasting Freshness:** Freeze-dried sachets maintain potency up to 18 months, ready whenever you are.
- • **Effortless Fermentation:** No special appliances needed—just room temperature culturing for creamy, mild kefir every time.

## Overview

Natural Probiotic Selection’s Kefir Starter Cultures come as freeze-dried sachets, each enough to ferment 1 liter of thick, creamy, and extra mild milk kefir. Featuring a potent blend of 10+ live bacteria and yeast strains, these GMO-free, additive-free cultures optimize digestion and gut flora. Designed for easy room-temperature fermentation without special equipment, they offer an 18-month shelf life and deliver a deliciously smooth probiotic drink perfect for health-conscious millennials seeking effortless wellness rituals.

## Description

desertcart.com: Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (3 sachets) : Grocery & Gourmet Food

Review: Deliciously Mild - First time kefir-making with freeze-dried powder. Easy, perfect kefir: Wash quart mason jar in hot soapy water, put in microwave still wet and set timer for 1 minute. Now bone dry, take out and pour in a near quart of full-fat milk, topped off with half and half. Stir in one packet of kefir powder, top the the jar with the metal disc of the 2 part lid, put in the cupboard that maintains 80 degrees F thanks to the hot water pipe that runs up the side, and wait 22 hours. Not necessary to heat the milk first and then let cool. I pour it into a sanitized jar straight from the fridge. Oh my, that's delicious. Not too tart, not too thick or thin - just very good. This company has a customer.
Review: This Kefir Starter Culture is just the thing. It works very well! - I want to start by saying that I read all of the reviews prior to buying and using these particular freeze dried cultures. I've made kefir from live cultures before, but had never tried freeze dried. I'm still on the cultures from the first packet and have been logging everything so I can share. The number one most important thing I read from the instructions that came with the packets is that you need to use the freshest, full fat milk, with no preservatives, that you can get. (Please read the instructions: It only takes 2 minutes.) When I read how a lot of your kefir failed because you were using skim milk, 1%, 2% or old milk, it doesn't surprise me. Kefir is an organism that needs fuel. When you use processed milk of any kind, you've already sabotaged your kefir effort. The number two most important thing is to be using non-metal containers and utensils for scalding and stirring your milk (pasteurizing) to kill any germs or microbes that it may have picked up during the factory process. To me, this means glass. I buy my whole milk in glass bottles. I don't like plastic because it can harbor germs and offload chemicals back into the food. This means good spoons that aren't metal. The number three most important thing is to consider your heat source. My kefir has been coming out strong and firm because I have a good heat source, I don't peak at it during the culturing process, and I'm using good, full fat milk. The heat source doesn't have to be a yogurt maker. It can be cultured in a cooling oven after baking; a toaster oven (older models) set at 80°F to 90°F, or with a heating pad set at high for the first go round (mine shuts off after 2 hours) and then graduating to medium, then to low. I'm on my 4th culture with the first packet out of the five packet set. Each packet is good for culturing 5 gallons of whole milk. I want to try the next with goat milk and sheep milk. The first picture is the glass bowl I use for heating the milk and for culturing my kefir. I heat (directions says to boil) mine to the requisite 190°F, hold it at that temperature for 10 minutes, then cool it down to 110°F. I do stir it with a ceramic spoon while it's cooling and also remove the skin and feed it to Miss Pepper. The second picture is my culturing setup using the electric heating pad. I place a plate on the top of the bowl to cover, then place a doubled towel on top of that to retain the heat. This is my winter setup as it's kind of chilly in our kitchen when I'm not cooking or baking. The last picture is the perfect kefir. Have questions? Please read the instructions before asking me. Thank you.

## Features

- One sachet is enough to make 1 litre of thick creamy, extra mild in taste milk kefir and recultured many times
- Can be set at room temperature. No need of specific appliances, yogurt makers etc.
- Contains blend of live active bacteria like Lactococcus lactis ssp.cremoris, Lactococcus lactis ssp. Lactis, Lactococcus lactis ssp. Lactis biovar diacetylactis, S. thermophilus, Lactobacillus kefir, Lactobacillus parakefir, Saccharomyces cerevisiae, Kluyveromyces lactis.
- Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO. Optimises digestion, bowel movements and intestinal flora
- Extra mild in taste, suitable for healthy and delicious smoothies

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B074D5BSRL |
| Allergen Information | Lactose may contain |
| Best Sellers Rank | #123,397 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #70 in Kefir |
| Brand | Natural Probiotic Selection |
| Brand Name | Natural Probiotic Selection |
| Container Type | Sachet |
| Customer Reviews | 4.2 out of 5 stars 486 Reviews |
| Dairy Based Drink Variety | Kefir |
| Flavor | plain |
| Item Form | Powder |
| Item Package Weight | 0.02 Kilograms |
| Manufacturer | Natural Probiotic Selection |
| Number of Items | 1 |
| Package Information | Sachet |
| Pasteurization Type | Unpasteurized |
| Plant or Animal Product Type | dairy |
| Product Shelf Life | 18 Months |
| Special Ingredients | blend of live active bacteria and yeast |
| UPC | 700425220358 |

## Images

![Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (3 sachets) - Image 1](https://m.media-amazon.com/images/I/51zpdH9Al4L.jpg)
![Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (3 sachets) - Image 2](https://m.media-amazon.com/images/I/61-qtq02dxL.jpg)
![Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (3 sachets) - Image 3](https://m.media-amazon.com/images/I/71+zVr8YLbL.jpg)
![Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (3 sachets) - Image 4](https://m.media-amazon.com/images/I/71puhYpJS7L.jpg)
![Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (3 sachets) - Image 5](https://m.media-amazon.com/images/I/71sQZGffZEL.jpg)

## Available Options

This product comes in different **Size, Flavor** options.

## Questions & Answers

**Q: If i order this kefir starter culture, it will get frozen during shipping. will that affect it's effectiveness in any way?**
A: I think they are originally freeze-dried to preserve them, but they don't come "frozen". This is a dried powder that you add to milk to reconstitute and grow it. A small amount from each package can be reused a few times to make more, but after ~3 times (per package), it becomes much less effective. It is not the same as a live culture that comes shipped with a small amount of fluid in it to keep it from drying out. Also, the powdered kefir does not contain near as many different species of bacteria as the live cultures do, but they are still better for you than regular yogurt.

**Q: Can I stir into milk and leave on counter?**
A: I have had great success by using the following method: Heat a quart of milk until it just begins to boil (to kill off any competing bacteria), turn off and let it cool to just above room temperature (about 90 degF). Then add the culture, stir well and allow to sit covered with a cloth or paper coffee filter (to keep out dust, etc., for several hours or overnight. Refrigerate after it becomes thick and bubbly. I started my culture using one packet a year ago. By saving about 1/4 cup from each batch and add it to the new batch. This culture is much more convenient than straining out grains each day and the result is delicious. Highly recommended!

**Q: how many grams or ounces is each of 3 kefir?**
A: 1 sachet makes 1 Litre of Kefir and then you can reculture more batches using every single spoon from the first batch. The net amount of starter in the sachet is written on the back of the sachet, so please just check the relevant image :)

**Q: I'm new to Kefir making. Does this contain the 'grains' needed or just probiotics?  Thank you.**
A: Hello 
The starter is a freeze-dried type and contains a blend of freeze-dried bacteria and yeast.
Please find more info here: https://www.yogurtathome.com/faq

## Customer Reviews

### ⭐⭐⭐⭐⭐ Deliciously Mild
*by M***H on February 24, 2023*

First time kefir-making with freeze-dried powder. Easy, perfect kefir: Wash quart mason jar in hot soapy water, put in microwave still wet and set timer for 1 minute. Now bone dry, take out and pour in a near quart of full-fat milk, topped off with half and half. Stir in one packet of kefir powder, top the the jar with the metal disc of the 2 part lid, put in the cupboard that maintains 80 degrees F thanks to the hot water pipe that runs up the side, and wait 22 hours. Not necessary to heat the milk first and then let cool. I pour it into a sanitized jar straight from the fridge. Oh my, that's delicious. Not too tart, not too thick or thin - just very good. This company has a customer.

### ⭐⭐⭐⭐⭐ This Kefir Starter Culture is just the thing. It works very well!
*by L***D on February 7, 2019*

I want to start by saying that I read all of the reviews prior to buying and using these particular freeze dried cultures. I've made kefir from live cultures before, but had never tried freeze dried. I'm still on the cultures from the first packet and have been logging everything so I can share. The number one most important thing I read from the instructions that came with the packets is that you need to use the freshest, full fat milk, with no preservatives, that you can get. (Please read the instructions: It only takes 2 minutes.) When I read how a lot of your kefir failed because you were using skim milk, 1%, 2% or old milk, it doesn't surprise me. Kefir is an organism that needs fuel. When you use processed milk of any kind, you've already sabotaged your kefir effort. The number two most important thing is to be using non-metal containers and utensils for scalding and stirring your milk (pasteurizing) to kill any germs or microbes that it may have picked up during the factory process. To me, this means glass. I buy my whole milk in glass bottles. I don't like plastic because it can harbor germs and offload chemicals back into the food. This means good spoons that aren't metal. The number three most important thing is to consider your heat source. My kefir has been coming out strong and firm because I have a good heat source, I don't peak at it during the culturing process, and I'm using good, full fat milk. The heat source doesn't have to be a yogurt maker. It can be cultured in a cooling oven after baking; a toaster oven (older models) set at 80°F to 90°F, or with a heating pad set at high for the first go round (mine shuts off after 2 hours) and then graduating to medium, then to low. I'm on my 4th culture with the first packet out of the five packet set. Each packet is good for culturing 5 gallons of whole milk. I want to try the next with goat milk and sheep milk. The first picture is the glass bowl I use for heating the milk and for culturing my kefir. I heat (directions says to boil) mine to the requisite 190°F, hold it at that temperature for 10 minutes, then cool it down to 110°F. I do stir it with a ceramic spoon while it's cooling and also remove the skin and feed it to Miss Pepper. The second picture is my culturing setup using the electric heating pad. I place a plate on the top of the bowl to cover, then place a doubled towel on top of that to retain the heat. This is my winter setup as it's kind of chilly in our kitchen when I'm not cooking or baking. The last picture is the perfect kefir. Have questions? Please read the instructions before asking me. Thank you.

### ⭐⭐⭐⭐⭐ Great tasting kefir!
*by S***N on April 20, 2021*

This culture works very well, I consistenly get good quality kefir in every batch. After using the culture powder as instructed for the first batch, I bring milk to a boil briefly to kill any competing bacteria, cool to about 90F, add about 1/4 cup of kefir from the previous batch, then let it sit in a relatively warm place, covered by a paper coffee fiter secured with a rubber band, for 3-6 hours (or overnight). The resulting kefir is thick, creamy and delicious. I have been using this method for about 6 months with great results. Truly a "best buy!"

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*Product available on Desertcart South Korea*
*Store origin: KR*
*Last updated: 2026-01-28*