Coolinario Kefir Starter Culture (10-Pack, 1g Sachets) Live Probiotic Cultures for Homemade Kefir | Smooth, Creamy & Tangy | Non-GMO, No Preservatives, Gluten Free, Halal, Kosher

Very nice.

Makes great kefir.

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.

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.