Better Digestion, Boost Immunity
Kefir has many benefits, including better digestion of fats, proteins and carbohydrates. It has been known for thousands of years for its anti-aging and immune-enhancing properties.
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. To make kefir: Mix one packet with 1 quart of warm milk, cover and set at room temperature for 18-24 hours. Refrigerate and enjoy!
Each packet yields 1 quart of kefir, and can be reused up to 7 times. This means you can create 10 ½ gallons of kefir from one box!
- Digest fats, proteins and carbohydrates
- Has anti-aging and immune-enhancing properties
- Rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins
- An absolute must after antibiotic use
- Non GMO
- Soy Free
- Gluten Free
This was my first time experimenting with kefir, and I was very satisfied with the results. I started by making coconut water kefir, and within days of drinking it I noticed my digestion was improved and I had healthier bowel movements, and it continued to get better the longer I used it. Something else I've noticed, which I was not expecting, was that my skin has been much clearer and smoother since drinking the kefir. All the bumps I had on my face are gone, and my skin is as clear and soft as a baby's skin. I will definitely continue to use this product to make my own kefir.
(Posted on 1/14/2015)
I have bought Kefir starter twice so far. I find it extremely healthful for the intestinal tract. I followed the directions on the booklet included with the box of starter. To make things easier, I bought a Rubbermaid cooler, add hot tap water and leave my kefir in the cooler in Ball Mason Jars to ferment for 12 to 18 hours. I buy raw cows milk and use one packet to make two half gallons. Really Excellent tasting, no need for fruit or additives. I then freeze what I don't use right away in quart tupperware type containers. You have a a customer for life and I will never go back to store bought Kefir if given the choice..I even give it to my dogs, to support their intestinal health.
(Posted on 1/6/2015)
Please Refrigerate Once Received!Download Instructions PDF
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.
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
- Lactococcus cremoris
- Lactococcus diacetylactis
- Leuconostoc cremoris
- Lactobacillus plantarum
- Lactobacillus casei
- Saccharomyces boulardii
Contains 6 packets which can be used an average of 7 times each. 6 tablespoons of previous batch will ferment 1 quart of liquid.
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.
- Non GMO
- Soy Free
- Gluten Free