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Make extra-mild, creamy milk kefir at home, perfect on its own or in smoothies. Heat the milk → Add a sachet → Enjoy it tomorrow This kefir starter leaves out L. bulgaricus, so your kefir stays very mild and creamy even after several batches. It still combines lactic bacteria with kefir yeasts for that authentic kefir character. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready kefir and it takes just 3–6 hours at the same steady temperature. No yogurt maker? Kefir also cultures at room temperature: it just takes longer, usually 24–48 hours for the first batch and up to several days in the colder months, and gives a pourable, drinkable kefir. 📦 5 individually sealed freeze-dried sachets, about 5 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready kefir + milk): 3–6 hours 🍶 Extra mild and creamy, and it stays mild batch after batch 🌡️ Works in a yogurt maker or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation, or slowly at room temperature 🔁 Keep going: reculture from your own kefir, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 No L. bulgaricus in this blend, which is why it tastes so gentle. Prefer more tang? Try our classic Kefir Starter. 🎁 Make it a habit: choose Subscribe & Save above for 10% off every delivery, or step up to a bigger pack for the best price per sachet. 🛒 Also available: 3-pack, 12-pack. Browse all mild kefir starter packs. 🎥 New to kefir? Watch how to make kefir at home with a freeze-dried starter, or browse all our videos on YouTube.

Make thick, tangy milk kefir at home, in a yogurt maker overnight or slowly at room temperature. Heat the milk → Add a sachet → Enjoy it tomorrow Our freeze-dried kefir starter is a blend of lactic bacteria and kefir yeasts, the same kind of mixed culture that gives traditional kefir its fresh tang and gentle fizz. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready kefir and it takes just 3–6 hours at the same steady temperature. No yogurt maker? Kefir also cultures at room temperature: it just takes longer, usually 24–48 hours for the first batch and up to several days in the colder months, and gives a pourable, drinkable kefir. 📦 3 individually sealed freeze-dried sachets, about 3 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready kefir + milk): 3–6 hours 🥛 Thick and spoonable from a yogurt maker, pourable and refreshing from room temperature 🌡️ Works in a yogurt maker or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation, or slowly at room temperature 🔁 Keep going: reculture from your own kefir, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 Under ideal conditions, repeated batches can even grow small kefir grains of their own. 🎁 Make it a habit: choose Subscribe & Save above for 10% off every delivery, or step up to a bigger pack for the best price per sachet. 🛒 Also available: 5-pack, 10-pack, 12-pack. Browse all kefir starter packs. 🎥 New to kefir? Watch how to make kefir at home with a freeze-dried starter, or browse all our videos on YouTube.

Make creamy, tangy L. reuteri yogurt at home, overnight rather than over 36 hours. Heat the milk → Add a sachet → Enjoy it tomorrow Our four-species starter brings together L. reuteri and L. salivarius with the two classic Bulgarian yogurt cultures, L. bulgaricus and S. thermophilus. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready yogurt and it takes just 3–6 hours at the same steady temperature. 📦 12 individually sealed freeze-dried sachets, about 12 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready yogurt + milk): 3–6 hours 🔁 Keep going: reculture from your own yogurt, batch after batch 🥛 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 A four-species blend rather than a single-strain L. reuteri culture, so there's no 36-hour wait. 🎁 Save with a bundle: our Stock-Up Bundle adds a Nordic Style 12-pack for skyr and an Acidophilus 3-pack to this 12-pack, for less than buying them separately, and it qualifies for free delivery to the UK, USA, Canada and Western Europe. Trying us for the first time? Start with the Discovery Set (four starters) or the Yogurt & Skyr Duo. 🛒 Also available in packs of 3 and 5 sachets. 🎥 New to yogurt making? Watch how to make yogurt at home with a freeze-dried starter, or browse all our videos on YouTube.

Make creamy, tangy L. reuteri yogurt at home, overnight rather than over 36 hours. Heat the milk → Add a sachet → Enjoy it tomorrow Our four-species starter brings together L. reuteri and L. salivarius with the two classic Bulgarian yogurt cultures, L. bulgaricus and S. thermophilus. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready yogurt and it takes just 3–6 hours at the same steady temperature. 📦 3 individually sealed freeze-dried sachets, about 3 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready yogurt + milk): 3–6 hours 🔁 Keep going: reculture from your own yogurt, batch after batch 🥛 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 A four-species blend rather than a single-strain L. reuteri culture, so there's no 36-hour wait. 🎁 Prefer a bundle? This 3-pack also comes in the Yogurt & Skyr Duo (with our Nordic Style starter for skyr) and the Discovery Set (four starters to compare), both for less than buying the packs separately. 🛒 Ready to stock up? The 12-pack is our best value per sachet, and there's a 5-pack too. 🎥 New to yogurt making? Watch how to make yogurt at home with a freeze-dried starter, or browse all our videos on YouTube.

Make creamy, tangy L. reuteri yogurt at home, overnight rather than over 36 hours. Heat the milk → Add a sachet → Enjoy it tomorrow Our four-species starter brings together L. reuteri and L. salivarius with the two classic Bulgarian yogurt cultures, L. bulgaricus and S. thermophilus. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready yogurt and it takes just 3–6 hours at the same steady temperature. 📦 5 individually sealed freeze-dried sachets, about 5 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready yogurt + milk): 3–6 hours 🔁 Keep going: reculture from your own yogurt, batch after batch 🥛 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 A four-species blend rather than a single-strain L. reuteri culture, so there's no 36-hour wait. 🎁 Want more for less? The 12-pack is our best value per sachet, and our Stock-Up Bundle adds Nordic Style and Acidophilus starters, with free delivery to the UK, USA, Canada and Western Europe. 🛒 Just trying it out? There's a 3-pack too. 🎥 New to yogurt making? Watch how to make yogurt at home with a freeze-dried starter, or browse all our videos on YouTube.

Make mild, creamy L. rhamnosus and L. gasseri yogurt at home. Heat the milk → Add a sachet → Enjoy it tomorrow This four-species starter pairs L. rhamnosus and L. gasseri with the two classic yogurt cultures, L. bulgaricus and S. thermophilus. Your first batch is mild and creamy; later batches become thicker with a gentle tang. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready yogurt and it takes just 3–6 hours at the same steady temperature. 📦 3 individually sealed freeze-dried sachets, about 3 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready yogurt + milk): 3–6 hours 🥄 Mild and creamy first batch, thicker and slightly tangy in later batches 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own yogurt, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 Flavour and thickness depend on your milk: whole milk gives the creamiest result. 🎁 Prefer to compare? This starter is one of four in our Discovery Set, for less than buying the packs separately. 🛒 Also available: 5-pack, 12-pack. Browse all rhamnosus & gasseri starter packs. 🎥 New to yogurt making? Watch how to make this yogurt step by step, or browse all our videos on YouTube.

Make mild, creamy L. rhamnosus and L. gasseri yogurt at home. Heat the milk → Add a sachet → Enjoy it tomorrow This four-species starter pairs L. rhamnosus and L. gasseri with the two classic yogurt cultures, L. bulgaricus and S. thermophilus. Your first batch is mild and creamy; later batches become thicker with a gentle tang. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready yogurt and it takes just 3–6 hours at the same steady temperature. 📦 5 individually sealed freeze-dried sachets, about 5 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready yogurt + milk): 3–6 hours 🥄 Mild and creamy first batch, thicker and slightly tangy in later batches 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own yogurt, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 Flavour and thickness depend on your milk: whole milk gives the creamiest result. 🎁 Prefer to compare? This starter is one of four in our Discovery Set, for less than buying the packs separately. 🛒 Also available: 3-pack, 12-pack. Browse all rhamnosus & gasseri starter packs. 🎥 New to yogurt making? Watch how to make this yogurt step by step, or browse all our videos on YouTube.

Make skyr, filmjölk and other Nordic cultured dairy at home from one starter. Heat the milk → Add a sachet → Enjoy it tomorrow Our Nordic Style starter combines S. thermophilus with two Lactococcus lactis cultures for a mild, gently tangy cultured milk. Enjoy it as it is, strain it into thick skyr, or culture cream for crème fraîche and sour cream. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready cultured milk and it takes just 3–6 hours at the same steady temperature. Once you have your first batch, later batches can also be cultured at a lower temperature, closer to room temperature, for a milder, pourable result: it simply takes longer. 📦 12 individually sealed freeze-dried sachets, about 12 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready cultured milk + milk): 3–6 hours ❄️ Mild, slightly tangy and creamy yet light: for skyr, filmjölk, buttermilk, crème fraîche and sour cream 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own cultured milk, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 For thick skyr, strain your finished batch through a fine cloth (our skyr guide). 🎁 Save with a bundle: the Yogurt & Skyr Duo pairs a Nordic Style 3-pack with our L. reuteri yogurt starter, and the Stock-Up Bundle adds a Nordic Style 12-pack to L. reuteri and Acidophilus starters, both for less than buying the packs separately. 🛒 Also available: 3-pack, 5-pack. Browse all Nordic Style starter packs. 🎥 New to cultured dairy? Watch how to make cultured milk at home with a freeze-dried starter, or browse all our videos on YouTube.

Make skyr, filmjölk and other Nordic cultured dairy at home from one starter. Heat the milk → Add a sachet → Enjoy it tomorrow Our Nordic Style starter combines S. thermophilus with two Lactococcus lactis cultures for a mild, gently tangy cultured milk. Enjoy it as it is, strain it into thick skyr, or culture cream for crème fraîche and sour cream. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready cultured milk and it takes just 3–6 hours at the same steady temperature. Once you have your first batch, later batches can also be cultured at a lower temperature, closer to room temperature, for a milder, pourable result: it simply takes longer. 📦 3 individually sealed freeze-dried sachets, about 3 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready cultured milk + milk): 3–6 hours ❄️ Mild, slightly tangy and creamy yet light: for skyr, filmjölk, buttermilk, crème fraîche and sour cream 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own cultured milk, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 For thick skyr, strain your finished batch through a fine cloth (our skyr guide). 🎁 Save with a bundle: the Yogurt & Skyr Duo pairs a Nordic Style 3-pack with our L. reuteri yogurt starter, and the Stock-Up Bundle adds a Nordic Style 12-pack to L. reuteri and Acidophilus starters, both for less than buying the packs separately. 🛒 Also available: 5-pack, 12-pack. Browse all Nordic Style starter packs. 🎥 New to cultured dairy? Watch how to make cultured milk at home with a freeze-dried starter, or browse all our videos on YouTube.

Make skyr, filmjölk and other Nordic cultured dairy at home from one starter. Heat the milk → Add a sachet → Enjoy it tomorrow Our Nordic Style starter combines S. thermophilus with two Lactococcus lactis cultures for a mild, gently tangy cultured milk. Enjoy it as it is, strain it into thick skyr, or culture cream for crème fraîche and sour cream. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready cultured milk and it takes just 3–6 hours at the same steady temperature. Once you have your first batch, later batches can also be cultured at a lower temperature, closer to room temperature, for a milder, pourable result: it simply takes longer. 📦 5 individually sealed freeze-dried sachets, about 5 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready cultured milk + milk): 3–6 hours ❄️ Mild, slightly tangy and creamy yet light: for skyr, filmjölk, buttermilk, crème fraîche and sour cream 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own cultured milk, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 For thick skyr, strain your finished batch through a fine cloth (our skyr guide). 🎁 Save with a bundle: the Yogurt & Skyr Duo pairs a Nordic Style 3-pack with our L. reuteri yogurt starter, and the Stock-Up Bundle adds a Nordic Style 12-pack to L. reuteri and Acidophilus starters, both for less than buying the packs separately. 🛒 Also available: 3-pack, 12-pack. Browse all Nordic Style starter packs. 🎥 New to cultured dairy? Watch how to make cultured milk at home with a freeze-dried starter, or browse all our videos on YouTube.