Coolinario L Reuteri Kefir Starter Powder (5-Pack 1g Sachets) Live Cultures

Easy to use, makes a mild kefir. Can't vouch for the live cultures, but it certainly makes a nice tasting result.

Good

Tried two kefir starters. This was not good. Not nice taste

Nice testing kefir. However, not sure about the L Reuteri content. I was under the impression that L Reuteri needs 96F-106F to grow. It will be nice to get a. better understanding of this.

Great stuff, but a bit expensive to keep making loads of batches. I'll have to start using a portion of a batch to make my own from now on, but it's tricky

Amazing product. Makes really good kefir yoghurt. Easy to use and successful.

Not just reuteri as others have said, this makes it difficult to use as different bacteria strains need different temperatures therefore results not optimal.

Ça fait un Yop nature et la texture est incroyable. Faites bien chauffer le lait, ça change tout (oui j'ai testé) en mélangeant. Ça prend quelques minutes seulement

This is easy to mix and make kefir, and it also has the L. Reuteri probiotic along with the other ones that come in most kefir starters. I do not make kefir all the time, and with the starter, you do not have to worry about keeping grains alive if you are not making kefir. I use kefir in my Ninja Creami to make ice cream with, and this starter makes delicious kefir, and you can reuse each one several times before you need a new starter packet.

Soll gegen Magenprobleme helfen, als Tablette teuer, da mache ich mal einen Kefir

An excellent stable kefir starter! The instructions seem to be for raw unpasteurized milk. I use pasteurized, non homogenised full cream milk so disregard the first high heat pasteurization step. The result is perfect every time. I use about half a cup of the resulting kefir to make another batch, so one starter satchet makes about 1.6 Lt.

I successfully made soymilk kefir with this! I simply poured a packet into a carton of organic soymilk (with only soy and water as ingredients) then shook it very well. I transferred everything into glass jars and placed them in my Brod & Taylor proofing box at 22C (somehow I misread the instructions and thought this was the correct temperature; it’s actually 25C). After 24 hours, it wasn't ready yet, so I increased the temperature to 23C. Another couple of hours later, I had kefir! It was very thick, a bit fizzy, but not separated. I moved it to the fridge overnight for the second ferment, and I've been enjoying delicious, creamy soymilk kefir ever since.Years ago, I was making coconut milk kefir using milk grains. It was more work, and I eventually stopped. This way is much easier, if you don't want to deal with grains and all they entail.I will try to use some of this first batch to ferment another carton of soymilk. Hopefully it works!