Kefir Starter Cultures

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. 📦 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 🍶 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: 5-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. 📦 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 🥛 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: 3-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 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. 📦 10 individually sealed freeze-dried sachets, about 10 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. 🎁 Never run out: choose Subscribe & Save above to get a large pack every 3 months at 10% off, with no minimum term. 🛒 Also available: 3-pack, 5-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 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. 📦 12 individually sealed freeze-dried sachets, about 12 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. 🎁 Never run out: choose Subscribe & Save above to get a large pack every 3 months at 10% off, with no minimum term. 🛒 Also available: 3-pack, 5-pack, 10-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.