Coolinario Kefir Starter Culture (10-Pack, 1g Sachets)
Coolinario Kefir Starter Culture (10-Pack, 1g Sachets)
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- FREE SHIPPING: Arrives in ~8 business days.
- Effortless to Make at Home: Making kefir at home is simple and rewarding. Heat 1 liter of your preferred milk to 82°C (180°F), cool to 25°C (77°F). Mix the milk with 1 sachet of Coolinario kefir starter, pour everything into an airtight container and incubate at 25°C (77°F) for 24 hours. Refrigerate for 8 hours, and enjoy fresh, creamy kefir anytime!
- Boosts Health Naturally: Kefir is a probiotic-rich drink that supports gut health, digestion, and overall wellness. It’s gluten-free, with no preservatives or coloring agents, making it a nourishing addition to your day.
- Unlimited Variety of Uses: Perfect for milk kefir, this starter culture produces a tangy, creamy beverage that can be enjoyed on its own, blended into smoothies, or used in recipes like salad dressings and dips.
- Consistently High Quality: Designed for home use, this starter culture delivers reliable fermentation and authentic kefir flavor every time, perfect for beginners and experienced fermenters alike.
- Pure & Inclusive Ingredients: Made with high-quality components to create smooth, tangy kefir that rivals store-bought options. Enjoy the satisfaction of making your own at home! Ingredients: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactococcus lactis, Leuconostoc mesenteroides, Lactobacillus kumiss, Saccharomyces cerevisiae. Skim milk powder and maltodextrin are used in the freeze drying process.
Easy to handling and great taste as kefir, follow the instruction on package then you will be good
Sachet content very small, does not get solid culture. Will not purchase again
I thought I’d give making this keffir milk a go.
Have only made 1 batch of kefir. After the 1st fermentation, I added ground-up fruit, coconut & pumpkin seeds. The kefir now is especially sour-tasting. 🥴 I'm still going to drink it. 😏 Don't know if that's normal or from the fruit. But I'm glad to be able to make kefir from scratch! Might update after the next batch. 😉
I have been making Bulgarian yoghurt for a while and the process is similar, except the product is a drink. Similar range of bacteria and probably the same ability to rid the gut of bad bacteria, probably better than the yoghurt as a small amount can be taken more frequently in order to fight bloat and other digestive problems.