Kefir Starter Culture for Home-Made/Natural, Organic/ - 10 Capsules for 20 liters

Yes, this stuff works. Even when I messed up a bit on the instructions a couple of times. A great quality starter and I like that you get a lot. (Even if you do mess up they provide a generous amount of capsules you can try again.) I understand you can save some the kefir and reuse it later to make more so technically you can keep using it long after you finish the capsules provided. I would definitely buy from this company again. Incidentally, I accidentally made yogurt with this by mistake and it was yummy. Highly recommend, what a good deal.

I tried different cultures - some better than others, but this one is really unique. It is strong - I make several batches one after another and it works great. I use it with fat free milk - no problem. The result is consistent - just follow the instructions.

True product continues to grow and blossom

I had been using Yogourmet brand kefir starter for the past year but it was not available. So, I tried both this and the Cultures for Health brand. Cultures for Health did just fine at room temperature, which was the way most kefir is made. With this brand, it still looked and tasted exactly like milk after 36 hours at room temperature. Curious to see if it needed more heat, I put it in the oven on "Proof" (which you would use for letting yeast dough rise). After six hours in the oven, some of the containers were bubbly while in others, the whey had separated out. None of them had much taste. I ended up just throwing it all out. A complete waste of money. My guess is that if you do want to use this brand, you need to use a lot more capsules than called for and you need to keep it at a warmer temperature -- more like making yogurt than kefir. Or maybe I just got a bad batch. In any case, I won't be buying it again.

I use this to make a great probiotic drink made with tart Cherry juice and coconut water. So tasty and good for you!

Product is OK. I even used thermometer to ensure I was not using too warm milk but only once did the kefir ever get thick and tangy like it should be. Every other time, the result was an extremely mild tasting slightly thickened product. Taste was not bad but not the way I like my kefir. I followed same process every time and left it sit untouched from a minimum of 14 hours all the way up to 19 hours with the same results every time. Longer fermenting did not yield a thicker, tangier product. I used whole cow's milk, wrapped glass jar in heavy towels and placed in closet to ensure no drafts or disturbing while fermenting. If you like a very mild slightly thickened product then go for it.

i used organic cow milk- taste like pre-made commercial organic kefir brand but more agreeable...organic almond milk turned out somewhat unpalatable but didnt make me sick....flax was unpalatable.....soy was unpalatable..... didnt even try coconut...so far found cow milk t o be palatable enough and results ended up like cream cheese feel.....

I use this product to make my own fermented foods. It really helps my saukraut ferment quickly even when it is cold during the winter. It adds more probiotics to your body as you eat the saurkraut.