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.