Kefir has many benefits including better digestion of fats, proteins and carbohydrates, and has been known for thousands of years for its anti-aging and immune enhancing properties.
It’s an ancient cultured food rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Appropriately named “feel good” in Turkish – that’s exactly how you’ll feel after drinking a glass in the morning! Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use!
Unlike yogurt, it can actually colonize the intestinal tract. The good news: Body Ecology’s Kefir Starter is safe and easy to use. The great news: You can save on store-bought kefir and ferment in the comfort of your kitchen.
Highlights
- May help restore balance to the digestive tract after antibiotic use*
- A tasty alternative to yogurt; my help support better digestion of fats, proteins and carbohydrates*
- Homemade kefir and coconut kefir may help minimize cravings for unhealthy foods
- Contains 6 packets which can be used an average of 7 times each.
Suggested Usage
- 6 tablespoons of previous batch will ferment 1 quart of liquid. Please refrigerate once received.
- Into container (preferably glass with lid), mix together the entire contents of one foil package of kefir starter and one quart of slightly warmed milk (about skin temperature or 92 degrees).
- Shake, stir or whip with a whisk to mix well. Put lid on container.
- Let this mixture ferment at 72-75 F for 18-24 hours for milk, 24-48 hours for coconut water and some others. (You will notice it is ready if the milk has thickened and has a distinctive, sour fragrance. Final consistency is pourable but not “eat with a spoon” thick.) Coconut water will not thicken like milk, only become cloudy and much less sweet.
- Shake or stir vigorously and place into the refrigerator. Even in your refrigerator the fermentation process continues, but chilling will slow down the fermentation of the healthy bacteria and beneficial yeast.
Product Facts
- Form:Â Powder
- Serving Size:Â 1 packet (makes 8 quarts)
- Number of Servings:Â 6 packets (48 quarts)
Dietary Restrictions
Non-GMO, Soy-Free, Gluten-Free, Vegetarian, Kosher.
Benefits
Kefir has many benefits including better digestion of fats, proteins and carbohydrates, and has been known for thousands of years for its anti-aging and immune enhancing properties.
It’s an ancient cultured food rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Appropriately named “feel good” in Turkish – that’s exactly how you’ll feel after drinking a glass in the morning! Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use!
Unlike yogurt, it can actually colonize the intestinal tract. It’s simple and fun to make at home!
Body Ecology Kefir Starter contains the following beneficial bacteria:
- Lactococcus lactis
- Lactococcus cremoris
- Lactococcus diacetylactis
- Leuconostoc cremoris
- Lactobacillus plantarum
- Lactobacillus casei
- Saccharomyces boulardii
- inulin
Contains 6 packets which can be used an average of 7 times each. 6 tablespoons of previous batch will ferment 1 quart of liquid.
Suggested Use
To activate starter for initial usage:
- Into container (preferably glass with lid), mix together the entire contents of one foil starter package and one quart of slightly warmed milk (about skin temperature or 92 degrees).
- Shake, stir or whip with a whisk to mix well. Put lid on container.
- Let this mixture ferment at 72-75 F for 18-24 hours for milk, 24-48 hours for coconut water and some others. (You will notice it is ready if the milk has thickened and has a distinctive, sour fragrance. Final consistency is pourable but not “eat with a spoon” thick.) Coconut water will not thicken like milk, only become cloudy and much less sweet.
- Shake or stir vigorously and place into the refrigerator. Even in your refrigerator the fermentation process continues, but chilling will slow down the fermentation of the healthy bacteria and beneficial yeast.
Directions for transferring after the initial batch has been made and directions for making kefir cheese are included on packaging.
Donna Gates recommends adding The Body Ecology starter to the liquid found inside the young, green coconut.
While traditionally made with cow’s milk, it can be made with soy, coconut, rice, goat, or sheep milk (other varieties of milk yield a more watery version than cow’s milk).
And it’s a wonderful addition to smoothies!
Shelf life is 12 months from the manufactured date, or longer when stored in a freezer.
