Make milk kefir with this powdered starter culture.
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 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 72-75 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 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
- 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 http://www.culturesforhealth.com/compare-salt-whey-starter-culture-ferment-vegetables-fruits-condiments
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Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.