Coolinario Kefir Starter Culture (10-Pack, 1g Sachets) Live Probiotic Cultures for Homemade Kefir | Smooth, Creamy & Tangy | Non-GMO, No Preservatives, Gluten Free, Halal, Kosher

I’m totally obsessed with Coolinario kefir culture. I tried another brand before but Coolinario is definitely superior. It’s so creamy and yummy! Also the store bought kefir, even the organic ones are nowhere close in quality, texture and taste to Coolinario kefir. I’ve been making my own yogurt for years, so this has been an easy process for me.

I am new to kefir and did not want to go through a “ starter”. This is quick, easy and tastes great. Highly recommend. I am using it to help my osteoporosis.

Very easy to use and makes great Kefir

This is the perfect kit for beginner kefir creators. The instructions were easy to follow and the resulting product was better. The taste is way better than store-bought kefir. The flavor is smooth, yet tangy, and is perfect for drinks or other recipes. I like that it is non-GMO without any weird ingredients. The fermentation process is a little longer than expected, but it's well worth the wait. The product is kosher certified and halal, and makes multiple batches. The value is good for the quality and quantity of the product. Pretty decent product. I'm glad I tried it out.

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!

Good and easy

What i needed

Did not work although I followed the process guidelines. I tried to do two batches at the same time - 750 ml each and a packet of the starter for each batch. I am very experienced in yogurt making and do have thermometer to follow the recipe 82C/26C. Nothing after 24 hours and still a plain milk in 46 hours. Returning to seller.