You have no items in your shopping cart.
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.
Click here to watch - How to make your own coconut kefir and cultured vegetables.
Kefir is an ancient cultured food rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Kefir means "feel good" in Turkish, and that's just 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, kefir can actually colonize the intestinal tract and is simple and fun to make at home.
Body Ecology Kefir Starter contains the following beneficial bacteria:
- 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 (consumed during fermentation)
Contains 6 packets which can be used an average of 7 times each. 1/4 cup of previous batch will ferment 1 quart of liquid. 1 cup will make one gallon, and so on. For prolonged shelf life, keep refrigerated before using.
To activate starter for initial usage:
- 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.
Directions for transferring kefir after the initial batch has been made and directions for making kefir cheese are included on packaging.
Donna Gates recommends adding kefir starter to the liquid found inside the young, green coconut.
Kefir is traditionally made with cow's milk, but can be made with soy, coconut, rice, goat, or sheep milk (other varieties of milk yield a more watery kefir than cow's milk).
Kefir is a wonderful addition to smoothies!
Shelf life is 12 months from the manufactured date, or longer when stored in a freezer.
Storage and transport:
This activated culture does not have to be refrigerated during transport - only once a sachet is open or half used or open then must be refrigerated.
However, it is recommended the item is kept under 40 degrees during transport.
Although all care is taken to ensure the goods are received in a timely matter HealYourself can not take any responsiibility for delays during transport and any impact this may have being stored in prolonged hot area and the impact on the product. It is recommended If you are outside on NSW and concerned about this you select express shipping.
During storage storage we recommend you store the culture in a cool place away from prolonged sunlight exposure.
- Makes the best kefir Review by Carly Jamison
Price Value Quality
Its quite a potent culture, ive even used just half of the mix and the kefir set really well. There is a handy little intrsuction guide inside, i find sometimes kefir is trial and error depending upon the surrounding temperature but usually it sets really well and tastes great, not overly yeasty like other kefir i have tried either. (Posted on 19/06/15)
Write Your Own Review
-Lactococcus lactis subsp. lactis
-Lactococcus lactis subsp. cremoris
-Lactococcus lactis subsp. diacetylactis,
-Leuconostoc mesenteroides subsp. cremoris
-Lactobacillus kefyr (thermophilic)
-Non-GMO dextrose as a carrier (consumed during fermentation)