Yogourmet Kefir Starter with Probiotics (12 Sachets = 12 Quarts of Kefir) - Make Kefir at Home - Starter Culture - All Natural, Gluten Free, Kosher, Halal - 3 g Sachets

Works perfectly. Tastes great. I even can stretch one packet by making the next batch or two with a 1/4 cup of leftover keefir. Can use 2% or whole milk. Will definitely buy again.

I recently (about 2 weeks ago) began using this kefir starter and also Cultures for Health Bulgarian yogurt starter. Both taste really good and provide gut health benefits.A side effect I was not expecting was that I seem to have lost my craving for sweets. I've always had a 'sweet tooth' but since being diagnosed with diabetes a few years ago have been struggling with this. Imagine my surprise when after about a week of eating both every day, I've completely lost my sugar craving.I hope it lasts!

Excellent results by just mixing onepacket of this starter with room temperature Ultra Pasteurized whole milk and Ultra Pasteurized half and half in a quart glass bottle, lightly capping the bottle, then leaving it on the kitchen counter for 24 hours. Very thick and tangy results! Refrigerate your Keifer after 24 hours to stop the fermentation process. If you want it a little thinner, just use more milk than half and half. Use some dairy friendly Torani flavoring such as Orange or Raspberry to make a great tasting and somewhat healthy smoothie.

This is a good product, but if you do not follow the instructions perfectly, then it does not work. I had to buy a food thermometer to make sure I caught the correct temperature range according to the instructions. I do not recommend allowing the milk to boil. Use the thermometer to keep it in range and for the proper cooling level. Much thicker than store bought Kefir and not as tart. Almost has a yogurt consistency, but very good flavor. Have used 2% milk and whole milk.

reliable starter that makes good yogurt

The media could not be loaded. I was able to make Kefir in the first try. The orange residue coloring is because I mixed in some store-bought Mango flavored Kefir for added flavor. I needed a thermometer to heat the milk for my first attempt only. The leftover curds were very tiny so I continued to add fresh milk to a small remaining portion at the bottom of the jar (after drinking most of the Kefir) every day. After a week my Kefir is producing a good amount of curds.

Great!!

Didn't seem to work.....might just be me though