Coolinario Kefir Starter Culture (10-Pack, 1.5g Sachets) Live Probiotic Cultures for Homemade Kefir | Smooth, Creamy & Tangy | Non-GMO, No Preservatives, Gluten Free

After a round of gastric distress, I decided it was time to build my gut biome as soon as possible. Along with fermented veggies, I wanted to use Kefir as part of the process. I had a choice between live grains that would not arrive within the time frame that I wanted and this product. I decided to give this thing a shot. After reading the description (these are single use sachet, you can’t make a new batch with this) I was good to go. I followed the directions, capped off a sterile mason jar, and put it in my microwave oven (DO NOT TURN ON THE MICROWAVE) that I use as a controlled temperature vessel. 24 hours later, I had Kefir, but it was thin and tasteless. This isn’t a terrible thing if you intend to flavor your Kefir. I ran another batch, but I let it sit for a couple of days instead of overnight, and noticed liquid gold in the form of whey beginning to form. A day later, my Kefir was good and sour, the way I like it. I will use one batch for cheese and future batches in smoothies. This is a good product IF you’ve read the description and don’t expect Kefir grain. This is a good product if you like to actively experiment with it and take your time to get it to your liking.

Lets see where to start. I almost decided this method was too time consuming (4 hours for milk to cool from 181 degrees back to 77 with constant stirring, refridgerating, and turning on the AC in the middle of winter) but my goodness, it made a delicious super creamy thick kefir. I have already subscribed and will maintain the subscription. After the milk cooled (1 gallon), I added 4 sachets and mixed them in really well and divided the milk into 3 cup jars, then wrapped them in cups towels and put them in my dollar general insulated cold bags and let them set for 36 hours. Yum... Worth every minute. Now that I know how long it takes for the milk to cool, I will schedule different activities and wont worry about the stirring and temping.

Doesn't work. Product is not eligible for return, but if I could return it I would. I followed the directions perfectly. I have a digital thermometer, so I know the exact temperatures. All I ended up with is warm milk, not Kefir by any stretch of the imagination. Would definitely not buy again.

Works great and you get 10 packets. Great flavor and it’s easy to make

Just made first kefir batch starting with raw milk. Easy and turned out good.

Makes thick, creamy and tasty 'kefir' (more like yoghurt). This is basically a yoghurt starter with some kefir-like bacteria and one kefir-adjacent yeast added. It does not behave like regular kefir and doesn't build grains. No straining needed and the product can be used to seed the next batch for a while, until the culture becomes unbalanced. The taste is more like yoghurt and not fizzy. I used organic UHT whole milk and followed the instructions precisely. The result is very thick and creamy, no separation.

I like the product. Will definitely order more when I am ready.

I made my first batch of kefir using the Coolinario starter and followed all the instructions, but after 24 hours, it hadn’t thickened or separated at all. I started reading up on common troubleshooting tips and realized my house tends to stay on the cooler side. I checked the temperature of my kefir with an infrared thermometer, and it was only around 65°F—too cold for proper fermentation. To fix it, I wrapped the jar with my kombucha heating pad and let it ferment for another 12 hours, keeping the temperature around 72–75°F. That did the trick! It separated beautifully, had a nice tangy flavor, and the texture was exactly what I was hoping for. Note: I didn’t let it go beyond a total of 36 hours, since fermenting too long (especially over 48 hours) can cause over-separation, bitterness, and breakdown of the kefir structure. Plus, the beneficial bacteria and yeast start to shift, which can affect the flavor and health benefits. In the end, the batch turned out great—and now I know that temperature really is key when making kefir!

Wonderful. Makes beautiful kefir. Very very thick

Good product. Has made delicious kefir.

Ottimo come prodotto seguire le istruzioni. Kefir buono di sapore. Lo consiglio vivamente

Followed the instructions and it worked really well. It resembles natural yoghurt. My wife much prefers it to the grains I used to to use. It lasts in the jar at least a week if refrigerated. I’m going to try and seed the next batch from this batch which I have done with yoghurt. Will certainly buy again…..if I need to!

I had to let the Kefir sit 48 hours (it looked like regular milk after 24hrs) but that's because it's winter time in Canada and the house is generally 21 degrees celsius and under. The Kefir turned out delicious and I will be making another batch tomorrow.