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
275 reviews for Kefir Starter
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Deals & Combos
Get 4x DOUBLE – 4 L / 1 gal packs for the price of three! That's a month's supply of yogurt! This is the perfect combo if you make yogurt once a week!
Lianne –
my first kefir experience.
Ekaterina –
Thank you. Your company products are great!
Maureen G. –
I make it regularly and enjoy a pot for breakfast every day. I placed an order yesterday
I would also like to add that I have referred many friends who order from you.
Rosemarie –
Yes please. I absolutely love both the yogurt and Kefir that I produce with your products. It is soooooo much better than store bought. I always have a batch of both products in my fridge and eat them daily!
Thank you for producing an excellent product.
Rosemarie
Elinborg –
Dear Sir,
I learned to love Kefir when I first visited my son in Norway, several years ago. He suggested to me that I order it from you.
Dorthe –
The surface temp of the kefir is now 22 deg C
I have a friend here in DK from Bulgaria who uses your culture.
She uses a couple of spoonfuls of existing thin yougurt or kefir and add it to a portion of cooked milk when she has the feeling in her finger that temperature is ok. She drink this every day fx together with her dinner
She leave it on her kitchen desk covered like you desctibes But only for some hours – I guess around 3 hours – and send it tothe fridge.
Br
Dorthe
Wawan –
I received the package with the good condition.
I have made my yogurt with my slow cooker for 12 hour. The result was amazing, the yoghurt has consistency and I put in the fridge. First time I taste my yogurt was plain and a little bit of sour. There was no sharp taste at all. I like this because I can add anything on it.
Overall I like this product
Kind Regards
M –
My daughter was diagnosed with ulcerative colitis and homemade yogurt has been a big part of her healing. I was looking for a super clean product that has the strains needed and I am hopeful that your yogurt starter will make a silky smooth yogurt
W.C. –
Thank you so so much. I told you in the past my daughter was undergoing cancer surgery. She is doing very well. She has to be on a drug therapy for 5 years that has the side affect of heartburn and indigestion. I have kept her supplied with YOUR kefir and she has not experienced any heartburn or indigestion at all. I make it in quart jars which she drinks 1/2 of the jar morning and evening. Thank you Bacillus Bulgaricus!!!!! She says she has become addicted to your kefir
Vic –
Hello,
Great – just got my sourdough and kefir starters, thank you.
Just an idea ….. I see that to use the Kefir starter you advise boiling the milk and allowing it to cool. Far easier is to use UHT milk, of whatever type you’d prefer. It is already sterile and in a sterile container. No boiling and cooling down – there is a small risk of contamination during this process. I warm the milk in the original container in the microwave and add the starter to that afterwards. It strikes me there is less chance to contaminate the mixture. Been doing it for ages and it does work.
Just a thought.
Marie –
I’m a big fan of your yogurt and kefir starter, and I see you now have a sourdough starter!
John –
I make your kifir and love it. Can I substitute this kifir for buttermilk in baking recipes.
Eugene –
I made fromage frais out of your kefire and it turned out very nicely.
The yogurt from your starter I like very much.
marilyn –
I feel better when I have it regularly , it is a daily staple in my diet….. my husband got the recipe and your starter through our daughter and we have been making it for more than three years now.
Brian –
Dear Ivo
My first batch of Kefir was very successful. I used my first purchase, a sachet for 2 litres and followed your instructions exactly.
I then used a small portion, one small glass full, as a starter for my second batch and repeated this for numerous occasion. The result was good with a nice flavour.
I was so happy with the result I introduced your product to two friends.
With my best wishes
Brian
Corina –
Hi, Ivo,
I love the yogurt I made and I just ordered kefir-starter this weekend so you have me hooked 🙂
Making the yogurt was easy so I hope to do just as well with the kefir. I am very glad friends recommended your site to me!
Best,
Corina
Vic –
it’s Kefir I am interested in …. and it’s for gut health and the taste.
Vic
Keoki –
Hi Ivo. I make kefir and drink it every day. I make it with crystals once and am able to make it 3+ times with that starter. Great Kefir by the way.
Rachel D. –
Dear ivo
I haven’t made kefir yet. I did make the first batch of Bulgarian yogurt and it is different and interesting in a good way, compared to the Yogourmet starter I’ve been using for years.
There will be no more use of perishable dairy for what I hope will be just a short time. We are facing a hurricane here with the first winds to arrive sometime in the next 36 hours, and that means the prospect of no electricity for days to weeks if power lines are damaged. After Hurricane Ike, which made a direct hit on our city in 2008, we had no power for 11 1/2 days.
This storm is looking to have a very similar track to Ike — we are praying it stays east of our area but it seems to be moving west. Please hold the Houston/Galveston area and the entire Gulf Coast in your best thoughts.
Best regards,
C –
I use 250g of kefir every day. I’ve worked-out how to keep flavour, freshness and acidity how I like it. Takes years. Precision, in spite of bullshit.
James –
Hi Ivo
I have made two batches of Kefir, although in both cases I have used a whole packet for 1 litre rather than 2 because I didn’t have a container big enough. But that hasn’t mattered as I have had lovely thick tasty Kefir which I have really enjoyed. I will get my container sorted out but I am happy anyway and think I will continue to make my own using your sachets.
Rebecca –
Dear Ivo
I love eating yoghurt – probably too much! Your yoghurt is wonderfully creamy and healthy but I stopped buying it because I couldn’t make small enough quantities! And sometimes it didn’t set.
This is why I’m ordering kefir this time thanks
Joe –
When I make your yogurt, I like to strain it even though it’s already pretty thick. I then eat it with a spoon, like a dessert. It cuts down on the calories from the sugar and concentrates the protein content.
много благодаря!
Thomas –
Hello Ivo,
I am very happy with the Kefir, it is thick and smooth and not the slightest bit sour. I have been using my milk to keep making the greek yoghurt. it is superb and I use it as much for
cooking as I do for eating. It makes a great sauce foundation, takes heat well without separating or evaporating and makes for a nice guilt free sauce to use on grilled meats. It also
makes a good marinade.
I could not be happier with your products!
Thomas
Finlay R. –
Dear Ivo
Your Yogurt, Kefir and Greek yogurt are so good that we would not be without it My wile and I consume c.3 litre every week!
We bought a good supply when you offered a 40% reduction and pot it in the freezer.
Before it runs out we well be ordering more !!!!!
Regards
Finlay R.
Yvonne –
I am wondering whether you sleep or not. 🙂 It seems like you always responded right away.
Diana –
The taste of the yogurt is great and is very close to what I remember from my childhood.
bernard s. –
I want to make my own kefir to boost the healthy benefits of the kefir
Wayne –
Hi,
I desire to make quark cheese out of Kefir. I see the ingredients of your product are very similar to the product I use now from a website that specializes in cheese making supplies and cultures. Plus we can use the culture we get from you to make fresh water kefir on a regular basis.
Thanks,
olga s. –
Me and my family like kefir, cheese and yogurt
bernard –
I want to make my own kefir to boost the healthy benefits of the kefir
Rosemary D. –
Yes, thanks for your enquiry. I made 2 lots of kefir over a few days, the first was delicious but the second was much stronger tasting
I made a second order to you and the packet is now awaiting use.
Sally C. –
Thank you Ivo for this info. I can’t wait to get my first batch from this starter.
Sally C. –
Hello Ivo,
I originally starting eating yogurt when I was young. It was supposed to be healthy and something I would eat when on a so called diet as to lose some weight. Then later on I learned of the benefits of consuming it for the probiotics. I also a few years ago was introduced to making my own kefir. A woman I work with shared some of her kefir grains with me and taught me how to make it. I did get away from it for a few years. But now I am excited to get back to consuming it. I have a son with diabetes and a bad case of eczema, also a husband with bad seasonal allergies. I read that kefir could help with balancing their over active immune systems, oh yes and also a younger son with probably irritable bowl. So as you can tell I need some relief for my whole family. We have just started using now for just a few weeks and hopefully will start having some relief for them.
Lynzie –
Great. Thanks. I’ll order a larger pack as I do like to keep it going. Sometimes I’ll use remains and sometimes new starter to make sure it’s always good. Between sourdough and yogurt it’s hard to get out of the kitchen. Will the yogurt be fairly thick? I’m making some now with 2% milk and I added some non-fat milk solids to it. Can I do that with 1% milk and your starter? We need to eat/drink low fat due to heart considerations.
Thanks, Lynzie
Lynzie –
I used to drink kefir daily but it starts getting expensive. I never thought about making my own.
L. F. –
I’m making yogurt right now.
Husband in hospital having a heart procedure as I type so he will be in a new diet and that’s going to include healthy yogurt every day. I love yogurt, he eats it but has to put fruit in it. Or something sweet. I like it plain.
Kim A. –
I just love ymer, kefir and yoghurt – in that order.
Since I can’t make ymer myself I settle with one of the others.
Kim –
Why don’t you make a set of rennet and calsium?
Or cheese cloth for that matter.
Oh and make a youtupe video with the instructions. Maybe not for yoghurt or kefir but definitely for the cheeses.
I love your product, but cheese is not being made by me unless I can buy it easily.
Oh yes and I need a recipe for “drinking yoghurt” – do you have one?
Lesley Mc –
Like the taste and it is good for us.
geoffrey r. –
Hi Ivo
The Kefir starter was excellent thanks and gave a delicious product.
Tom –
I’m pleased to report satisfaction with your Kefir culture. A little backround on my application, as I have been a long time cardiac compromised beekeeper, that was previously concerned with the content of commercially produce yougurt available locally. Each moring I take a handfull of prescribed horse pill that has allowed me to become an old beekeeper, and 4 oz. of your kefir culture lets those pills slide down my throat with ease and rests my mind knowing it full content.
Tom
Paul B. –
Dear Ivo
A tool is only as useful as the one who knows how to use it. So it is the same with lactose based bacteria cultures. Kefir and Yogurt turning out fine. I had not been taught to heat the milk. Doing this result in thicker Kefir, the curds and whey separating only when strained.
Before the whey separated out sooner. Thanks a bunch.
Mary –
Hello Ivo,
The number one reason for buying the Kefir starter is digestive problems.
I have been suffering for some time with acid reflux, gastritis. I did used to drink goats milk kefir made by Chuckling Goat. Unfortunately I could not tolerate the goats milk. I did persevere with it for quite some time but it was only making things worse – diarrhea and worsening reflux. I could not even tolerate a tablespoon a day. I am hoping using your kefir starter made with soya milk (just beans and water) will help me to improve my digestive health. I have made soya milk yoghurt successfully in my Instant Pot, using just Bacillus Bulgaricus powder from Metabolics. It
was helping but I would really prefer to make my own kefir as I believe it to be more beneficial.
Another reason for making my own is that I know what ingredients are in it.
I came across your site recently whilst googling.
Best wishes
Mary
Ansi –
I bought Kefir. But I love both yoghurt and kefir because I was raised on both, I love the sharp acid like taste and of course there are the health benefits.
Julia –
Hi, I’ve had 3 batches of almond milk kefir
The recipe I’m using (which worked well with a different powdered starter) is:
8 cups almond milk (heated and cooled)
4 tsp brown sugar
1/4 tsp starter
I generally let it ferment for 24 hours, covered with a cloth in a glass jar. I don’t use any metal utensils. I don’t add the starter until the temperature of the milk is 90 degrees or below. I also tried a batch using 7.5 cups of almond milk mixed with a half cup of cow’s milk.
Thank you,
Julia
Galyna –
Hi Ivo,
The Kefir and yogurt turned out great, I tried it with coconut milk.
Geoff –
Hi,
Your product is absolutely the best we have had, dad loves his kefir but I love your yoghurt as it has a wonderful taste & texture.
Kind regards
Geoff
Renee –
Hi Ivo,
I make kefir for my hubby, but not a great fan of it myself. I am a yogurt person, but the stuff you buy in store never tasted the same as what my Grandmother used to make, so that’s when the hunt began to find something different. I have been making your yogurt for some months now and am exceptionally happy as it is like my Grandmother used to make, I might add she was European. Cheers
Renee
wcalhan –
I have ordered some more kefir this am in case our world events continue with delays of shipments. Thank you for all of your timely orders in the past. I love your kefir. The quality cannot be found anywhere. And my batch using a cup of the current kefir I had in fridge made perfect. Thank you