New Starter Culture Probiotic Fermented Yoghurt Drink (3 Pack)

This is a great value pack of kefir starters. Although in the product description it says that it is only possible to use each sachet once in a batch of non-dairy milk, I have just successfully cultured a fourth batch from the first sachet in soya milk, and it is just as good as the first. For the price and the fact you get three sachets, this is very good value and should last a long time - much cheaper than buying ready made kefir. Note that as the bacteria in the sachet are from cow's milk, this product is not suitable for anyone needing to stick to a strictly dairy free diet.I usually drink it plain, but it is lovely mixed with unsweetened cocoa powder, cinnamon, or anything else that sounds like it will add a nice flavour! It works with about 100-150ml kefir mixed well with 1 tsp cocoa powder or a dash of cinnamon to taste.The method I used:- I bought a 1L Leifheit preserving glass jar (available on Amazon for about £5 at time of writing). The type of jar is one where there is a metal circle over the opening at the top of the jar and a metal ring which screws on to hold it in place. This allows you to leave it loose for gases to escape or screw it on tightly.- I cleaned the jar with boiling water to minimise the risk of contamination by other bacteria/yeasts etc. and let it cool and air dry before adding the culture.- I poured one sachet and almost 1L of soya milk in (leaving a little space at the top), secured the lid tightly, and shook it to mix well.- I left the jar with the lid loosened in the airing cupboard (it's winter and my kitchen is not very warm). Every so often I tightened the lid and shook the jar (maybe a couple of times in the 24 hours)- After 24 hours it was ready. I had some right away (it was a little watery still) and stored it in the fridge. The next day it had thickened up and tasted like drinkable sour soya yogurt.Re-culturing - this is what worked for me and I hope it works for others:- 1L lasts me about a week. The first time I re-cultured I left about 100ml in the bottom of the jar and topped it up with soya milk. I left it with a loosened lid in the airing cupboard again for 24 hours. The kefir that resulted was too sour for me.- The next two times I left only the traces stuck to the sides of the jar and left it with the lid screwed tightly on in the kitchen (which is about 18 degrees Celsius) and the resulting kefir has been just right, creamy with a slight tang.- I am always careful not to leave the lid of the jar off for longer than necessary and to minimise risk of contamination. I clean the metal lid with boiling water in between cultures and around the outside rim of the jar (I never touch the inside of the jar), but this might not be necessary.

I mistakenly bought these thinking they were Kefir grains but they are not. This was my own fault and the company does not claim that they are grains. I didn't enjoy kefir they produced but then that's my own look out.

I bought the package of 3 little sachets of Kefir starter. The instructions were simple and in 24 hours I had my own litre of kefir. It didn't taste as strong or tangy as shop bought stuff and seemed a bit gloopy until stirred. I have now made 5 lots by saving a little and adding more milk to make up the litre. Each time it has been a little stronger and is now quite tangy and delicious, definitely worth it. The instructions say it is good for 10 goes but I shall carry on re making and see how it lasts. I then have 2 more sachets to start off again.

Have used a different starter culture very successfully. Decided to try this one for a change. First packet produced no visible change in the milk after more than 48h at room temperature. Added a second pack to the same milk. Less than 12h later the milk became very solid with a gluey, goopy texture. Not happy with it at all. Will go back to other manufacturer.

Took me closer to 48 hrs to produce the Kefir

Took a while to ferment. Had a funny aftertaste

Bought these in case my partner runs out of Kefir at the weekend and we can not get any more. Very simple to make in our yogurt maker by combining with a pasteurised milk bottle and putting on over night. Does not have the fizz of shop bough Kefir but has a slightly better taste than some and multiple batches can be made from the first batch you make

I had very high hopes for these sachets, but although I followed the instructions to the letter, they didn't work.The first sachet was mixed with full fat supermarket milk, kept at a steady 20 degrees and out of direct sunlight, and milk turned sour.The second sachet was mixed with raw milk, kept at a steady 20 degrees and out of direct sunlight, and milk turned sour.Should I bother with third sachet, and throw more rotten milk away?