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

Great starter culture. I have used this culture several times and always get a great Kefir in the end. Taste great and super healthy for your gut. Out of all the yogurt type stuff you can make this stuff is bar far the easiest to use. Great way to get your daily probiotics. I chose this product because of the price.

Best solution for guts, my son is feeling better now

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!

Initial review I gave was favorable, but after the product fails to work multiple times, I can’t give it a good rating.Unless you want to wast time and money, don’t use this product. I got one batch to work and three failures.

A lot easier than straining the kefir. Less mess.I don’t heat the milk. Just pour the small packet into a quart of milk, put lid on loosely, let sit in cabinet for 24 hours, stir or shake, then refrigerate until cold. Yummy.

This is an interesting process. You really need to watch your temperature but it makes making kefir closer to the process of making yogurt in that you don't have to strain the grains. You get all the health benefits of the probiotics and it tastes great. The texture is pretty good and it works well- I suspect that you're getting a lot of yogurt probiotics in here too, which is totally fine and healthy but may make a difference in the thickness, depending on your process. The value is pretty good for what it is

This Kefir turned out very well. I let it ferment for 36 hours, and it still made beautiful kefir.

Wonderful product. I added it to goat milk and let it sit for 72 hours and gave me a wonderful kefir. The size is great with the packets. I love it cuz they're individual. Kefir is wonderfully healthy, good probiotics and this is a wonderful way to add it to your diet