Coolinario Kefir Starter Culture (10-Pack, 1.5g Sachets) Live Probiotic Cultures for Homemade Kefir | Smooth, Creamy & Tangy | Non-GMO, No Preservatives, Gluten Free

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!

Made a very nice thick quart of Kefir with a nice flavor. Very easy to use.

Trash. Am a big fan of kefir, and this stuff didn't take off like it should have. It had the right conditions and good milk. I'm at a loss as to how this failed so badly.

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.

Makes thick, creamy and tasty 'kefir' (more like yoghurt). This is basically a yoghurt starter with some kefir-like bacteria and one kefir-adjacent yeast added. It does not behave like regular kefir and doesn't build grains. No straining needed and the product can be used to seed the next batch for a while, until the culture becomes unbalanced. The taste is more like yoghurt and not fizzy. I used organic UHT whole milk and followed the instructions precisely. The result is very thick and creamy, no separation.

It works right! I got tasty yogurt.

Is a perfect product— Not just for baking, but an add to my cat’s litter box. Cleaning too,, along with salt and a bit of water. Clean, fresh!

Kefir seeds are dehydrated. It will take at least a day and half ( 36-40 hours ), at room temperature, for the kefir seeds to convert two cups of milk into kefir. Save a teaspoon of the seeds with a quarter cup of fresh milk in a small sealed jar in refrigerator. Will stay alive as long as long as there is milk to convert, usually several days. Add a little more milk every few days if you are not making new kefir. This will be your source for seeds for a new batch. Save the extra packet for when your seed source fails for any reason.

Amazing quality.

Perfecto

Makes excellent kefir

Didn't think the powder was going to work but used less milk than suggested and eventually the kefir grains began to form. Really good product, too soon to feel health benefits. Easy to follow instructions. Nice fizz and pleasant taste

Produces high quality kefir