Body Ecology Kefir Starter Culture

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Make milk kefir with this powdered starter culture.

Body Ecology Kefir Starter ingredients:  Lactic cultures (​lactococcus species and lactobacillus species), yeast, glucose

Contains 6 packets which can be used an average of 7 times each by using 1/4 cup from the previous batch to culture 1 quart of new liquid.

Suggested Use: Into container (preferably glass with lid), mix together the entire contents of one foil packet of kefir starter and one quart of slightly warmed milk (about skin temperature or 92°F).

Shake, stir, or whip with a whisk to mix well. Put lid on container.

Let this mixture ferment at 72° to 75°F for 18 to 24 hours for milk, 24 to 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 re-culturing kefir after the initial batch has been made and directions for making kefir cheese are included on packaging.

Questions on Body Ecology Kefir Starter Culture

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  • From Anon. at 1/20/12 8:00 AM
    • I have used this product and it worked quite well - I was wondering: Would it by hypothetically possible to use this to culture things besides milk or coconut? (For example, vegetables?)
    • Very likely! Basically what you want to do with adding a starter to veggies is give them more bacteria than what's available on the veggies themselves. That's why you can use whey, or starter, or water kefir.​ You can find more information about starters for culturing vegetables here
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  • From Billie at 10/29/13 10:36 PM
    • These never develop into grains?
    • That is correct. This is a powdered culture that is perfect for those who do not want to maintain the kefir grains. To get started with our reusable Milk Kefir Grains, please see our kit here:
    • Do you find this question helpful?  Yes   No
  • From Yaz Healthy at 5/30/14 4:30 PM
    • Can I use pasteurized/homogenized milk?
    • Yes, you can certainly use pasteurized/homogenized milk.
    • Do you find this question helpful?  Yes   No
  • From Robin Huber at 6/23/14 1:54 PM
    • Can I use raw milk with this culture and then be able to use 1/4 cup of the kefir for 2nd, 3rd, etc. batches?
    • While you can use this product to culture raw milk, it may or may not re-culture well, as raw milk has its own bacteria that interfere with the process of re-culturing.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

keifer starter Review by dodie
I love the simplicity of this product; you can take it on your travels; suburb! (Posted on July 8, 2014)
Excellent! Review by CTGirl
This product is awesome, and super easy to use. Each packet can be used for 7 uses (if you save a little liquid from each batch). I started with coconut water kefir (which tasted pretty gross), but used a little to start some cows milk kefir, which was delicious. Great to keep the packets in the fridge or freezer if you want to make kefir, but don't feel like dealing with the grains. (Posted on July 2, 2014)
Not to impressed Review by becca
I wasn't really prepared when it came, so I refrigerated it for about 3 days. I don't think the starter helped at all. Try to be knowledgable of how to ferment before you get this. Also, I waited 3 days, not a good idea on my end. It was already weak when I used it.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. (Posted on May 13, 2014)
Good starter culture Review by Terri
My first experience with Body Ecology Kefir Starter was poor. The culture was bad; it was a clumpy brown mass and did not work. However, Cultures for Health sent a replacement that was good.

The packet contained the expected powder. It took ~36 hours to culture at room temperature 68-70 deg (it's the dead of winter here). The kefir had a nice, sharp flavor. I was able to successfully re-culture with some of the first batch. This time it took ~24 hours and came out great.

One thing I should note is that I did heat the milk to 180 degrees and let it cool before culturing it. (Posted on March 4, 2014)
I was disappointed that it did not thicken Review by sally
After two tries of making a VERY thin kefir, I emailed to ask if I was doing something wrong. The response I got was that it is SUPPOSED to be thin.....really? I will try again with the culture I have left in hopes that it does thicken a little more than my previous two batches.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. (Posted on December 6, 2013)
partially successful Review by akcabinlife
This kefir culture was successful for both whole milk and heavy whipping cream several times now, but after 4 tries with coconut water, i am giving up. I feel like this product is overpriced and i do not understand why Body Ecology does not offer kefir grains. Seems like they're picking pockets to me, yet i'm grateful for the diet's wisdom and how it's helped me recover from candida. (Posted on July 24, 2011)
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