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🥛✨ Elevate your gut game with every creamy sip!
Coolinario L Reuteri Kefir Starter Powder is a 5-pack of live culture sachets designed for effortless homemade kefir. Featuring Lactobacillus reuteri and other probiotic strains, it supports digestive health while delivering a smooth, tangy flavor. Gluten-free, non-GMO, and preservative-free, this starter culture guarantees consistent, high-quality fermentation at a precise 25°C incubation, perfect for millennial wellness enthusiasts seeking a DIY probiotic boost.
| ASIN | B0DYWSRZXT |
| Age Range Description | All Ages |
| Best Sellers Rank | 44,574 in Grocery ( See Top 100 in Grocery ) 19 in Kefir Yoghurt |
| Brand | Coolinario |
| Brand Name | Coolinario |
| Caffeine Content Description | Caffeine Free |
| Container Type | Bag |
| Country of Origin | Canada |
| Customer Reviews | 4.0 out of 5 stars 356 Reviews |
| Dairy Based Drink Variety | Kefir |
| Diet Type | Gluten Free, Vegetarian |
| Each Unit Count | 5.0 |
| Flavour | tangy |
| Item Form | Powder |
| Item Package Weight | 0.02 Kilograms |
| Item Volume | 19.05 Cubic Centimetres |
| Item form | Powder |
| Manufacturer | Coolinario |
| Number of Items | 5 |
| Number of items | 5 |
| Package Size Name | Pack of 5 |
| Package information | Bag |
| Pasteurisation Type | Unpasteurised |
| Product Shelf Life | 12 Months |
| Special Ingredients | Lactobacillus reuteri, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactococcus lactis, Leuconostoc mesenteroides, Lactobacillus kumiss, Saccharomyces cerevisiae |
| Sweetness Description | Not Sweet |
| UPC | 628774082260 |
| Unit Count | 7.5 gram |
| Unit count | 7.5 gram |
K**E
Easy to use
Easy to use, makes a mild kefir. Can't vouch for the live cultures, but it certainly makes a nice tasting result.
J**J
Its good
Good
B**S
Not the best, witt
Tried two kefir starters. This was not good. Not nice taste
S**P
Kefir for Gut Health and Overall Health
Nice testing kefir. However, not sure about the L Reuteri content. I was under the impression that L Reuteri needs 96F-106F to grow. It will be nice to get a. better understanding of this.
M**L
Ude it to make more for another starter.
Great stuff, but a bit expensive to keep making loads of batches. I'll have to start using a portion of a batch to make my own from now on, but it's tricky
P**.
Excellent kefir yoghurt
Amazing product. Makes really good kefir yoghurt. Easy to use and successful.
S**I
A lottery as to whether you will grow any reuteri
Not just reuteri as others have said, this makes it difficult to use as different bacteria strains need different temperatures therefore results not optimal.
M**.
Yummy et rapide
Ça fait un Yop nature et la texture est incroyable. Faites bien chauffer le lait, ça change tout (oui j'ai testé) en mélangeant. Ça prend quelques minutes seulement
H**Y
The only kefir stater with L.Reuteri !
This is easy to mix and make kefir, and it also has the L. Reuteri probiotic along with the other ones that come in most kefir starters. I do not make kefir all the time, and with the starter, you do not have to worry about keeping grains alive if you are not making kefir. I use kefir in my Ninja Creami to make ice cream with, and this starter makes delicious kefir, and you can reuse each one several times before you need a new starter packet.
K**H
Funktioniert gut
Soll gegen Magenprobleme helfen, als Tablette teuer, da mache ich mal einen Kefir
P**T
Very stable & easy to make
An excellent stable kefir starter! The instructions seem to be for raw unpasteurized milk. I use pasteurized, non homogenised full cream milk so disregard the first high heat pasteurization step. The result is perfect every time. I use about half a cup of the resulting kefir to make another batch, so one starter satchet makes about 1.6 Lt.
A**O
Worked with soymilk
I successfully made soymilk kefir with this! I simply poured a packet into a carton of organic soymilk (with only soy and water as ingredients) then shook it very well. I transferred everything into glass jars and placed them in my Brod & Taylor proofing box at 22C (somehow I misread the instructions and thought this was the correct temperature; it’s actually 25C). After 24 hours, it wasn't ready yet, so I increased the temperature to 23C. Another couple of hours later, I had kefir! It was very thick, a bit fizzy, but not separated. I moved it to the fridge overnight for the second ferment, and I've been enjoying delicious, creamy soymilk kefir ever since. Years ago, I was making coconut milk kefir using milk grains. It was more work, and I eventually stopped. This way is much easier, if you don't want to deal with grains and all they entail. I will try to use some of this first batch to ferment another carton of soymilk. Hopefully it works!
Trustpilot
2 weeks ago
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