Kefir Starter
$1.99 – $31.99
Our unique kefir starter makes thick, creamy and absolutely delicious kefir of exceptional quality with unique milder taste, creamy texture and aroma. If you like kefir then you will love Bacillus Bulgaricus kefir.
Select a pack size and enjoy our healthy and delightfully tasty kefir!
Kefir is a healthy super food, made form milk, fermented with lactic acid bacteria cultures, much like yogurt. Some experts claim that consuming kefir has even greater health benefits than those of yogurt because the kefir bacteria remains in your gut longer. One thing is certain tho — drinking kefir is good for you, and now, thanks to our kefir culture, it is super tasty and delicious!
Our kefir starter is one of a kind. It makes very thick and creamy kefir of exceptional quality with unique milder taste, creamy texture and aroma.
This is a reusable kefir starter with live active bacteria, which means that you can reuse kefir from your previous batch to culture your new kefir batch, multiple times.
Our Kefir starter is made and packaged in Bulgaria. It is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is soy and gluten free. Halal. Kosher.
Making Kefir is very easy (see the steps here) and thanks to this starter your Kefir will turn out great every time. Guaranteed.
Ingredients
Live active lactic acid cultures (lactococcus lactis ssp. lactis, lactococcus lactis ssp. cremoris, lactococcus lactis ssp. lactis biovar diacetylactis, streptococcus thermophilus, lactobacillus kefir, lactobacillus parakefir, lactobacillus delbueckii ssp. bulgaricus, saccharomyces cerevisiae)
1 gram of starter contains more than 95 billion cfu of lactic acid probiotic bacteria strains. 100% potency guaranteed.
Storage
Store the starter packs in FREEZER.
Take out as much as you need in order to make yogurt, then reseal and refreeze the remaining starter for later.
The starter packs have 2 years of shelf live.
Make Your Own Kefir
Making Kefir is super easy and requires no special equipment, so you can easily do it at home.
| Ingredients | Lactobacillus kefir, Lactobacillus parakefir, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. lactis biovar diacetylactis, Saccharomyces cerevisiae, Lactobacillus Bulgaricus, Streptococcus Thermophilus |
|---|---|
| Starter Strength | > 95 billion CFU/g, 100% potency guaranteed |
| Starter Type | Freeze-dried Kefir Starter |
| Details | 100% natural, No additives, No preservatives, Gluten free, Soy free, GMO free, Halal, Kosher |
| Origin | Made in Bulgaria |
| Shelf Life | 2+ years at -15 C (in the freezer), 1-2 years at 4 C (in the fridge), Up to 1 year at ambient temperature |
| Storage | Store in FREEZER |
Ingredients:
Live active lactic acid cultures (lactococcus lactis ssp. lactis, lactococcus lactis ssp. cremoris, lactococcus lactis ssp. lactis biovar diacetylactis, streptococcus thermophilus, lactobacillus kefir, lactobacillus parakefir, lactobacillus delbueckii ssp. bulgaricus, saccharomyces cerevisiae)
Product Information
Full product information available here
Nutritional Facts
267 reviews for Kefir Starter
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Our Viili starter makes genuine Scandinavian Viili of exceptional quality with traditional Viili taste, consistency, taste and aroma. Our Viili has a mild, nutty, cheese-like taste and a thicker viscous consistency close to that of kefir. Simply select a pack size and enjoy some great Viili!
NATALIA KATKOVA –
Hi Ivo. Thank you very much for the code , well used. I wonder do you ship to Russia ?
I would like to purchase kefir for my mother now
Thank you.
Natalia
Csaba Sárosi –
Amazing!
Ales Razpotnik –
Hi Ivo,
Kefir is perfect, thanks! Just like I prefer.
I’m preparing it from the cold sterilised milk. It’s ready in 8 hours or so.
Best regards
Aleš
John Reid –
It was AMAZINGLY good!!! I’m actually on my last batch, and looking to get more!
Thanks
John
Nancy –
Hi. I have been buying your kefir and yogurt for a few months now, and I’m still making them. I enjoy them very much when they turn out right.
Irene –
I was interested in trying the kefir and my husband asked for a sample. I have to say that it took more time to set than 14 hours (we live en Suffolk). I prepared the first one last Monday and after 17 hours, in spite to see it completely liquid, I moved it to the fridge (but it went off).
So, I tried again, but this time, I left it to set for more than one day. I couldn’t believed how good it smells! It is delicious.
Congratulations for your products.
Kim Ye-Hwan –
I made it twice and tried it. It seems to taste better than selling on the market. In the morning, it is mixed with boiled lentil beans and honey. Taste is good! I am satisfied with your products and I will buy them again next time.
Thank you!
Trish McGrath –
that’s amazing, thank you so much! I can’t wait to get going on it…..
Ramesh –
Hi Ivo,
The yogurt is turning out perfect every time. I made Kefir for the first time last week and that was exceptional too!
Thank you.
Ramesh
Ina van Dalen –
Hi,
As promised I am letting you know what I think of the kefir.
It took me a long term to try it as I’ve tried a kefir yoghurt starter last year and hated it. The Bacillus kefir, absolutely delicious. Now regret I didn’t buy more but will in the future.
Just have too much of the other starter still.
Kind regards,
Ina
Nancy Illian –
Hi! You guys are always so responsive when I ask questions, so here’s another one for you.
When I watch YouTube videos about kefir and yogurt, there’s nothing about boiling the milk first.
The instructions on your site says to boil it first. I found that if I put the heat too high, it burned. So I put the heat on very low and used 1% milk. I’ve been waiting for it to boil, and it is taking SOOOO long.
If I just let it go to, say, 125 degrees, will it still turn out okay?
Cheng –
Hello, I have a question about how to make Kefir. Now, I am using a yogurt machine + milk + your yogurt starter and make good yogurt. I didn’t boil the milk as said in your instruction.
My question is, if this workflow works for the yogurt starter, do you think i can do the same
with your kefir starter (not boiling the milk but put in the yogurt maker)?
Please let me know so I can decide whether I want to order yogurt or kefir starter this time.
thanks,
Cheng
Jillana Bishop –
The kefir starter worked just fine
Natalia –
Hi Ivo. Yes I am making yougurts and all seems to be ok.
The drinking kefir is particularly nice. Reculturing 3 rd time this week , 8 h at 32 c in yougurt machine , it seems get ready quicker at constant 32 c temperature. And separations of mass and liquid happened around 6th hour.
I also tried old fashioned method – 32c at the start and for 8 h in thermos , the texture seems much smother , the taste is much milder .
I first came across with this culture here in England , I bought it at “freshly fermented “ and they called it russian yougurt. They suggest to culture it at 42c ,so I did and there was much liquid and separation after 4 hours. I just assumed it was too hot for this culture. Reculturing was possible only twice. I am also using it for culturing baked milk. Traditional Russian yougurt drink “ rygenka” – as my grandmother thought me years ago.
After seeing to much separations of liquid , i searched the information for optimal culturing temperature for all 10 bacterias of this culture and realised that it varies between 32-38c . And then … by Miracle … I found your company
!!! Bacillus Bulgaricus !
You are selling the very same culture – 10 bacteria’s kefir ! And you have authentic instruction for 32c !
The other culture I got from you is the yogurt which was very nice tasting and ok for first ferment then after reculturing it become more and more sour. I suppose it is temperature as I do it In Yogurt machine for 6 h at 42 c. I suppose it is too hot for such length of time.
but still after straining it become very nice Greek style yougurt thick and creamy .
I will try 42 c for couple of hours then reduce it to 38 for another 4 h.
So , I am very enthusiastic about yougurt making and would like to keeps all bacteria most alive , so I will play with temperatures in yougurt machines and see what outcome would be. It is fascinating hobby for health !
It was very nice to learn that some bacterias in your products are from Rodopy mountains area!
I was visiting beautiful Bulgaria and Rodopy many years ago and have nostalgic memories of this amazing place .
All is very well and thanks to your company for excellent service , quick deliveries and great products , the test is Devine ! I will purchase some more , thanks for the coupon.
I managed to convince my German friend to do her own yougurts after her kids tried some I made !
Kind regards and all the best !
Natalia
maria –
Hallo Ivo
I make super kefir
Jesse Sloane –
I’ve successfully made yogurt before with starter from various companies, but this one was a better than the large-company yogurt starter I’ve used before. I prefer buying from a smaller company like yours.
Ash –
The yogurt turned out great thank you and I loved the taste but I’d meant to order the kefir. So I ordered the kefir as well and have been making 7 pots every week and I love it. I’ve even got my 83 year old mum making it too ! TI will put in another order soon.
Murray –
I was gifted some of your starter a while ago and fell in love with it. I was trying to ferment Kefir with grains, but it became hard with a busy life. That is why I want to try your Kefir
starter.
Nancy Illian –
Hello! Just to let you know, I used the YOGURT starter (the original that I bought that I mistakenly thought was kefir) and it turned out wonderful! Took two days, but thick and creamy….I could turn the jar upside down and it was not runny!
The milk kefir also did not disappoint….very very happy about it and looking forward to a long relationship with your product!
Patt Pandola –
I liked it but it did take longer to make. It tasted good though and I liked the fact that it is better for your gut!
Jacqui Weber-Gant –
liked the kefir!
Ashok Kara –
I am visiting South Africa until the end of April and decided to wait till I got back to experiment. it was definitely worth the wait!
Anahi –
I just placed another order for your wonderful yogurt starter, after a relative mistakenly threw out what I had left in the freezer. Much appreciated!
Anahí
Keoki Staab –
Hello Ivo…….1st time I made it I don’t think I let it sit long enough and it was thin so using the same thin “kefir” I added more crystals and it firmed up. I’ve made several batches using this kefir and it is very delicious, much better than store bought. Thanks!
Henriette Lichlté –
I am very satisfied with the delivery of both yoghurt and kefir starter.
Barb Olson –
Hello Ivo,
I have been making your kefir for many years and am now interested in making my own Greek style yogurt for its super creaminess. I add it to muesli the night before and enjoy a delicious breakfast in the morning. I also want to substitute yogurt (and kefir) for other dairy products in baking. Having said all that, the number ONE reason is for adding all that beneficial bacteria for my gut health.
Sincerely,
Barb Olson
Julie Barlow –
I enjoy the gut health promoting benefits of yogurt and I am looking forward to receiving my first order of kefir starter for the same reason. I was recommended to your company by a friend who has purchased cultures from you.
Nancy –
I have been on a “5:2 Intermittent Fasting” forum for 2 years where a few members have extolled the virtues of Bacillus Bulgaricus; some of them make yogurt and others make milk kefir.
Since I usually buy “The Greek Gods” tradition nonfat plain yogurt fairly often, I wondered if making my own kefir and also making yogurt with it would be cost effective and help the
digestive system.
Matt –
I came here from Google looking for Yogurt culture specifically but the cheese looks fantastic, if I can make it with lactose free milk.
Matt –
Hi Ivo
Thanks for your help with my order!
My number 1 reason right now is for health. I was on medication that wiped out my gut flora, so I’m trying to each as much cultured/fermented food as I can. Finding foods I can tolerate is a challenge.
I’m so sensitive to lactose I can’t eat normal yogurt or kefir (really!). Until now, where I live there is so much high quality yogurt available I’ve never thought about making my own. But now I can’t eat any of them. There are three lactose-free yogurts available locally but two aren’t very good and the third still has too much lactose for me. So I’m going to experiment to work out the best yogurt I can make with zero lactose.
I’m interested in trying different cultures, getting a genuine culture from Bulgaria is very interesting to me. Also I love Bulgarian-style yogurt.
Regards,
Matt
Cynthia Koscinch –
Thank you for your assistance. I do love this kefir. I make and use a quart a day for my personal use and for my dogs.
Brian S Simon –
We enjoyed the yogurt. I also purchased the kefir. It tastes very different from what we have with our grains. good different
Shawn Dunn –
Hello Ivo,
Thanks for your products, we really appreciate your offerings. I’ve been using your powdered kefir starter for making coconut water kefir.
Kim Adelhardt –
It’s the easiest way to make kefir I have ever tried.
And the result was nice and creamy. And mild.
It’s definitely not the last time I order from you.
Rosanne Robinson –
I saw you have starter for kefir. I thought there would be more to making it. I make Greek yogurt and it sounds similar in directions. I notice on site it states I can use my kefir I made as starter. Can I keep reusing it for next batch? I know I do with yogurt.
Thank you
Lubomir Georgiev –
Здравей Иво
Получих пакетчето,както каза за 4-ри дни.И много ви благодаря. Сега искам да се опитам да направя кефир,сирене и кашкавал.
Още веднъж ГОЛЯМО БЛСГОДАРЯ
Поздрави Любо
Jane Lee –
Hi Ivo,
I started looking for kefir grains first, for my grandmother, something different as I bought her grains back in March (live grains) and due to her age she finds it hard to do it daily and look after it, and so proportions of milk often wrong which makes kefir taste more sour and unpleasant so she doesn’t drink it in the end. She often has high blood pressure and so takes
tablets prescribed that throws her toileting regime through the window and she often doesn’t go for days which is another issue. As I strongly believe in power of micro bacteria’s and looking into different ways of getting it into my granny. So came across your site, will give it go. Although with grains it is easier because you don’t have to boil milk and wait for it to
cool, the convenience of having the powder in the freezer may work best for her and granddad.
My mum has milk intolerance, and so never drinks any real milk, but she is fine with cheese, etc, so kefir/youghurt hopefully be a good way to encourage daily intake into her. She also allergic to some smells, cats/dogs, and has hey fevers in spring, so my aim is to get some microorganisms into her and help with allergies as well
These are my reasons
Thank you
Jane
Cynthia Koscinch –
I recently purchased some Kefir from you. I love it and drink it more than I do the yogurt. I would like to add the kefir to my milk that I feed my goat kids (bottle babies).
Brenda Cooper –
hi Ivo
The main reason I make your kefir is it helps me heal my gut and autoimmune health problems.
Great stuff!
Kim Nordskov Adelhardt –
The kefir I make with your starter is wonderful creamy and mild.
Kathryn Wilewski –
It looked great when I first took it out of yogurt maker. The first batches I made with my original starter worked great. I refrigerated the unopened starter for a couple of weeks before using. It tastes good and I will try a new batch with a new yogurt starter next and see what happens!
Kristina –
Hello, I have bought kefir starer from your website, it’s great with coconut milk and almond milk!
Kathy Wilewski –
My yogurt set perfectly and ahead of time.
ong lily –
The taste is ok. Not sour.
Kim Adelhardt –
Thanx for the guick response. I have made yoghurt plenty of times, so I know youre right. Im making more yoghurt than my bulgarian friends 😉
Im just considering making the process a bit more “automatic” and wanted to hear if you had any recommendations.
I’m looking forward to the kefir starter.
I was not pleased with the kefir “lumps” I tried – dit not like the taste.
Keep up the good work
Tim Tonjes –
Yogurt and kefir are part of our family diet. I have a dairy farm and make yogurt for other people
Tim
Colleen Morgan –
By the way, you have the best yogurt and kefir culture for the best price anywhere. I am convincing people to make their own yogurt and kefir.
ZIA –
Kefir has more PROBIOTIC,good for BONE health, has ANTIBACTERIAL propertis etc, etc. I still keep making ” whatewer ” you sent me, and I think this is not for kefir, because I do not find “kefir grain ” at the bottom , after straining it , at least it does not look like “cauliflower ” kefir grains. Or I do something wrong, BUT it taste good.
Philip Chan –
Between your kefir starter can really make nice tasting Soy Kefir and very easy to do. Just ferment the soy milk at ambient temperature for 12 hours. As long as you keep within 12 to
13 hours of fermentation, the taste of the soy kefir won’t turn so bad. Very smooth!
Alan –
Hi Ivo
I went to Bulgaria for a week last year and found the yoghurt and kefir ‘out of this world’.
When I came home, I searched the internet and found your company. The rest is history.
I make a litre batch of kefir twice a week and a litre of yoghurt once a week. The instructions in the accompanying email are so simple and the same can be said for making the yoghurt/kefir.
The taste is great and as it contains live biotic, it is one of the healthiest foods on the planet.
I drink it, pour it on fruit and cereals and also use the yoghurt to ‘cool down” hot chillie and curry meals.
All my family love it.
Best wishes
Alan