Review on 🌱 Organic Kefir Starter Culture - 10 Capsules for 20 liters | Homemade, Natural by Eric Webbie

The product is ok. I even used a thermometer to make sure I wasn't using milk that was too warm, but only once did the kefir get as thick and tangy as it should be. After a while, the result was an extremely mild-tasting, slightly thickened product. The taste wasn't bad, but not the way I like my kefir. I followed the same process each time and left it untouched for at least 14 hours to 19 hours with the same results each time. Prolonged fermentation did not produce a thicker and sharper product. I used whole cow's milk, wrapped the jar in heavy cloths and placed in a cupboard to keep out drafts and disrupt fermentation. If you like a very soft, slightly thickened product, then go for it.