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The kefir starter was brilliant, Ive used half of it and put the rest in the freezer- I hope thats what you’re supposed to do. It easy to make and very delicious- creamy.
The number one reason is for health. I am a senior and am concerned with my health situation. Also, I really like the taste and am especially fond of the flavor of your culture. My wife and I both eat your yogurt daily for breakfast and sometimes as an evening snack. What a great way to end the day.
I am looking forward to including your Kefir as part of my daily health routine.
First time I try to make my own, and as recommended by my friend, I bought Kefir Starter from this site. I’m pleased to say it was a success and the taste is absolutely delicious! The best I tried, and I tried quite a few. Its creamy and smooth. Making a second batch already.
Will definitely buy other products to try.
Greetings from UK
Ann Wilkinson –
haven’t made the yogurt yet, but did make the Kefir…yum!
Lyle Jean Hadley –
I love the kefir – it turned out perfect, is very smooth, creamy and delicious and to top it off I know it’s healthy!
I make my own yoghurt because it tastes good and because of the good bacteria in yoghurt. I also make Kefir for the same reasons..
I’m trying to eat healthier, meaning eat more “live” food, that is as natural as possible and nutritious. One of the things that is healthy and tasty at the same time is yoghurt and all the products from the milk. In particular, I like eating yoghurt that has live cultures in it, and that is full fat. I heard about Bulgarian yoghurt and that is very healthy and tasty, and while chatting to one of my friends he recommended your site.
Followed your instruction, Fermented in oven with the light on for 18 hours. Was about 80 degrees in oven. Kefir was fine and thick
Placed in refrigerator to Cool.
24 hours later Kefir is more like yogurt in thickness.
But doesn’t taste like yogurt. Taste very good.
It was perfect ??… thanks ?
Andrea Milward –
Thanks for the email. The Kefir turned out great – at the end. I didn’t read the instructions properly to start with and the mixture didn’t thicken as I didn’t heat up the milk to start with. So I put the mixture into the oven with just the light on to give it some constant heat and it worked really well. I have yet to try the yoghurt culture.
Could I ask – if I were to use coconut milk, should I use full fat?