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

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.

I’m totally obsessed with Coolinario kefir culture. I tried another brand before but Coolinario is definitely superior. It’s so creamy and yummy! Also the store bought kefir, even the organic ones are nowhere close in quality, texture and taste to Coolinario kefir. I’ve been making my own yogurt for years, so this has been an easy process for me.

I am new to kefir and did not want to go through a “ starter”. This is quick, easy and tastes great. Highly recommend. I am using it to help my osteoporosis.

Excellent product, I am creating delicious kefer at home. Highly recommend.

Coolinario Kefir Starter Culture (5-Pack, 1g Sachets) is a convenient and affordable way to make kefir at home. The instructions are easy to follow, and I found it simple to create a delicious and creamy kefir with minimal effort. I especially appreciate the health benefits of kefir, and the fact that it’s a cost-effective way to make it at home. I’ve also managed to re-culture the kefir starter a few times, which means I can potentially enjoy homemade kefir permanently. However, temperature control can be tricky, so using a yogurt maker is definitely helpful to ensure consistent results.At $7.99, this product offers great value. You get five sachets for this price, which is a very reasonable deal considering that you can make multiple batches of kefir with just one sachet. When you compare it to buying kefir at the store, this product is a much more economical option, especially for those who want to enjoy kefir regularly.One helpful tip is that even if you don’t have a yogurt maker, you can still create kefir at home. Find a warm place, such as using the oven's fermentation function or wrapping the container with a towel, to maintain a steady temperature. You can also experiment by adding flavors to the kefir while it’s fermenting, which adds a fun twist to the process.The main downside I encountered was the difficulty in managing the fermentation temperature. It can be hard to keep it steady, which sometimes led to inconsistent results. Using a yogurt maker would likely help solve this issue by maintaining a consistent temperature throughout the process.Overall, I’m very satisfied with the Coolinario Kefir Starter Culture. It’s an enjoyable way to make a healthy drink at home, and the cost-effectiveness is a major plus. The ability to re-culture it and keep making kefir indefinitely makes it a great investment for anyone who loves kefir. The price is fair, and the product works reliably for making smooth and tangy kefir.Rating: 4 stars. While the product works well overall, the temperature control aspect could be more forgiving, so using a yogurt maker is highly recommended for the best results.

Did not work although I followed the process guidelines. I tried to do two batches at the same time - 750 ml each and a packet of the starter for each batch. I am very experienced in yogurt making and do have thermometer to follow the recipe 82C/26C. Nothing after 24 hours and still a plain milk in 46 hours. Returning to seller.

Very easy to use and makes great Kefir

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!