Body Ecology Starter Culture
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Want to Feel Good Fast?
Kefir is Turkish for Feel Good. This traditional culture drink has the health benefits of yogurt but only needs warm milk to incubate. Kefir has been revered for thousands of years for its anti-aging and immune strengthening properties. Read about the health benefits of kefir.
Body Ecology Kefir Culture Contains:
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. diacetylactis,
- Leuconostoc mesenteroides subsp. cremoris
- Lactobacillus kefyr (thermophilic)
- Klyveromyces marxianus var. marxianus
- Saccaromyces unisporus
- Dextrose as a carrier, which is consumed during fermentation
Making Kefir with Body Ecology Starter
- Mix one quart of warmed milk (92°F/33°C) with one package Body Ecology starter in a glass container with lid.
- Shake or stir well to mix.
- Allow to ferment for 18-24 hours at 72-75°F/22-23°C, which is a comfortably warm room temperature.
- Kefir is ready when the milk has thickened to a pourable state and has a distinctive sour fragrance.
- Shake again to mix well and refrigerate until very cold.
- Kefir can be made with all types of milk including soy, coconut, rice and goats but may not reach the same consistency of cow's milk. Incubate for 24-48 hours for other milks.
- Use 1/4 cup of the previous batch to ferment the next quart batch. Prior batches can be used up to seven times.
- For best results, keep the starter refrigerated. Shelf life is 12 months from the manufactured date and longer in kept in the freezer.