YogourmetFreeze Dried Kefir Starter, 0.6 oz. box (Pack of 2)

There's a lot of misinformation on the web re: how to make kefir (sometimes hilariously plagiarized and passed along)Here's what works for me:1. Don't try to use store bought kefir to inoculate your milk. It turns out too weak.2. Using the microwave and a pyrex measuring cup I scald a gallon of whole milk to 180F.3. Pour into a lidded pot (I use the liner from my instant pot) and let it cool to 80F.4. Innoculate directly with a single packet of the kefir starter; stir well.5. Set aside in a warm place for 20 hours. Done. Refrigerate.I've found that the interior of the microwave is a good place to keep it overnight. Put on the light that shines on the cooktop below. The warmth from the bulb will keep the microwave box at about 80F. Sometimes I make a saffron tea in about a cup of hot water and blend it into the finished kefir.

I have been buying Lifeway kefir in the grocery store, and that is just fine, but I just tried making my own yogurt, so I wondered if you could do that with kefir, and I found this starter. It had very good reviews, so I decided to try it, and it was very easy to make, and is very, very good - nice and creamy. I was trying to decide how I wanted to flavor it, but the taste of it kind of grew on me, so I will probably mostly drink it plain! I have done a little more research on kefir, and it seems to offer a lot of health benefits, so I plan to make it a habit.7/8/12 update - I am coming back to add a comment, because since my initial review, I learned about the traditional way of making kefir, which involves using a living matrix, referred to as 'grains'. These look like gelatinous cauliflower, and you just keep reusing them, and they will multiply, so you can share them. The finished product has a different taste and consistency from what you will get from the powder, many more probiotic strains. These packets would be a second choice to getting your own grains, but they are fine for occasional use, and a step up from buying the stuff in the store. In theory, you could use your finished kefir from these packets to 'start' another batch, but it would only take a batch or two for the bad bacteria to overcome the good stuff, so I would not recommend doing that.

I make kefir both the "old-fashioned" way, i.e., using kefir grains, as well as with the Yogourmet (YG) starter culture. Using the YG product delivers more reliable results in terms of the resulting product's consistency and flavor. Because the microorganisms are blended evenly throughout the milk, the process of fermentation is more uniform than it is with kefir grains (assuming one doesn't mix or agitate the kefir regularly when using grains). I also find that the sterilization process--heating the milk to 170 or so degrees--is also unnecessary when starting with milk that is already pasteurized. I've never had any problems with this method. And to those who say the YG product doesn't produce "real" kefir, that just isn't so. Although, it is true that kefir from kefir grains may (depending on what's actually in a given set of grains, which is always a mystery) provide a broader range of probiotic microorganisms. The real issue here is cost. With kefir grains, one can produce an endless stream of kefir. With YG, one cannot, although one can use culture from a previous batch to produce a new batch at least three times in my experience. (I use a 1:10 ratio of previous batch to fresh milk, and that works well.) In short, YG is a great, foolproof product for the occasional kefir consumer.

It was an answer to my prayers! So easy to use and the final product is of great quality! I know real kefir taste, and had been drinking it all my life in Europe. I missed it greatly when I moved to the US. Grocery stores product tasted fake and full of preservatives. I was so happy, when I finally found yogourmet. I was looking for replacement of store organic yogurts in the diet of my three year old, and this kefir worked out perfectly! My son loves it so much, and eats and drinks it every day a few times a day: with cereal and blueberries, or as smoothies with banana and strawberries. My husband - whose diet I was also trying to "control" - would not listen to my preaching about organic yogurts and cottage cheese important role in every day diet, so I was amazed to see him getting hooked up on kefir smoothies!At first I followed the instruction to the letter, but then doubled the volume of milk. It increases the 1st stage of processing a little bit, maybe 30-36 hrs. Also I just dump the contents of the little baggie into the pan where the milk was heated (after it cools down) skipping the step of mixing it with small volume of milk in a separate cup. The little kefir bacterias are doing a great job, and the final product is amazing!

I used this with raw milk & it worked great. This is more reasonably priced than other brands. I actually used 1 packet with half gallon instead of a quart & it still turned out well! I then took half cup of that batch & added it to a new half gallon. It was a little weaker but still good. I think raw milk prevents the culture from eatablishing itself as strongly because it has it's own mix of live bacteria in it that compete with the culture.

Purchased this last summer and just got around to trying it. Failed x4. Waited up to 36 hours and no curd forming. Followed directions. Maybe just a bad lot but won’t buy this again. So actually, it’s just fine. The house I was making it in was just too cold for it to react. Once I warmed it up it was fine. Sorry about that you outlandishly French persons.

I think my headline pretty much says it all. I saw a couple complaints about this, but decided to give it a try. It worked correctly the first time. I brought the kefir that I made with it into work where a friend who is into fitness helped me test it out. It can take some getting used to, but it is like drinking not-so-thick yogurt.