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  • Body Ecology Kefir Starter Culture

    This powdered kefir culture makes kefir from cow, sheep, goat, soy, rice, or coconut milk, or coconut water. A great choice for beginners, kefir experimenters, and those who don't want to maintain kefir grains.
    • Makes up to 168 cups of milk kefir or water kefir
    • Make kefir when you want it and re-culture up to 7 times
    • Contains 6 packets of starter culture and instructions

    Body Ecology Kefir Starter Culture


    • Lactococcus lactis, lactococcus cremoris, lactococcus diacetylactis,  and leuconostoc cremoris, lactobacillus plantarum, lactobacillus casei, saccharomyces boulardii, inulin.

    Allergen Information

    • According to the manufacturer, this product is dairy-free, soy-free, and gluten-free.
    • May contain trace amounts of dairy.
    • Inulin is derived from chicory root.
    • Non-GMO.

    Body Ecology Kefir Starter Culture

    What You'll Need

    You’ll need these items to make milk or water kefir with this culture.

    • Whole milk, juice, coconut milk, or coconut water
    • Glass jar or similar container
    • A coffee filter or towel to cover the jar

    Body Ecology Kefir Starter Culture



    Good quality, easy to make, works even with the cheap whole milk we buy in the local store

    - Maud


    I was looking for a way to make kefir with raw cow milk and I tried various ways before but I often ended with an off taste that my kids didn't like. With this product, the taste is perfect and the consistency amazing, the cream rise on top and it a just irresistible...even my kids ask for more.

    - anne-flo

    "Somewhat variable results"

    I have had some difficulty getting a proper tasting kefir from this starter as opposed to the Cultures for Health kefir starter, which has worked flawlessly as a rule in the past. First 4-5 batches tasted more like an extremely mild, almost tasteless runny-type yogurt even though I followed instructions to a t. Experimented with the last batch: left it at room temperature (it is about 65 in my house or lower most of the time) and tighten the lid. After approximately 18 hours it finally tasted like kefir and was lightly effervescent the way it is supposed to be. Response from Cultures For Health: Although in general milk kefir needs 72-75ºF to work, they are live cultures and subject to change/adapt, so good for you for manipulating variables to get it to your liking! Please don't hesitate to contact us if you need assistance.

    - Nita

    "I love this product"

    Originally I purchased this product because it had a wider variety of bacteria and yeast plus more packets per box. I understood that I would only get up to 7 uses out of it, but the grains were too much for me to keep up with. Even using raw milk, I have been able to keep one packet going (with great results) through well over 7 uses and the taste is wonderful!

    - AngelSarver

    "Body Ecology Kefir Starter"

    Great product. Tastes great, good texture and I can re-culture 7 times.

    - Jessieann

    "Normally like the Body Ecology Starter, but had a bad experience recently."

    I have used both water kefir grains and Body Ecology Starter. I actually like both. I have found the starter to be quick and convenient at times that I was not using the grains or did not have the time. I like the starter with coconut water, and think it tastes great. I use raw coconut water from Whole Foods, usually one that comes frozen, and it have made many batches and always liked it. Recently I bought two boxes of the starter, and the power was brown/rust color. I made it with the coconut water and it tasted terrible, so I threw it away. I tried another packet from the box, and experienced the same think as I did with the previous batch. The power in the packets of both boxes felt hard. I have experienced the packets hard before, but was told by Body Ecology that the power should be white or beige, and the carrier sometimes causes it to be hard if refrigerated. I went back to the water kefir grains, and they are doing very well, so am enjoying them currently.

    - Sherry

  • Body Ecology Starter Culture

    An alternative to culturing vegetables with salt or whey; can be used to culture vegetables or cream to make cultured butter or creme fraiche
    • Makes 6 batches of cultured vegetables or cultured cream.
    • Direct-set single use culture: make cultured vegetables and cream when you want them.
    • Contains 6 packets of starter culture and instructions.

    Body Ecology Starter Culture


    • Lactobacillus plantarum, pediococcus acidolactici, leuconostoc cremoris,and inulin.

    Allergen Information

    • According to the manufacturer, this product is dairy-free, soy-free, and gluten-free.
    • Non-GMO
    • Gluten-free

    Body Ecology Starter Culture

    What You'll Need

    You’ll need these items to make vegetables or cream with this culture:

    • Fresh raw or pasteurized cream or whole milk
    • Water (free of chlorine and fluoride)
    • Glass jar or other culturing container
    • Fermentation weight like our Pickle Pebbles (optional)

    Body Ecology Starter Culture


    "Good product. Good service. All good"

    I usually use South River miso for fermentation but decided to try the cultures. They seem to work fine and are a little more "neutral" in flavor in the final product.

    - HIW

    "I was really quite shocked that the "recipe" in the box flyer was so poor. "

    I had high hoped to start this new lifestyle of eating. I was shocked the recipe was so poor on the flyer in the box. I had to make several calls to check on details and check online recipes, too. Then, after 3 days I checked the 6 jars, and low and behold the top cabbage roll was moldy! (with a bit of gray below) I was SO disappointed because it had been a lot of work. So I dumped it all out! I called the company again and the fellow said, "Mold is OK. It is common. Simply replace the cabbage roll with another." WHAT? This seemed REALLY weird. If that is so, why don't they print that in the instructions? They had told me initially that I could use 1/4 tsp salt maximum per jar because more would harm the culture starter, so that is what I did. This experience did not make me think well of this product at all. Matter of fact, I was quite annoyed. Response from CFH: We are very sorry to hear of your experience. Working with living foods and its bacteria can seem so foreign! We are always happy to help, and to further troubleshoot.

    - D

    "cultured butter"

    So far I have only made cultured butter with this and it turned out perfect! Can't wait to try more things!

    - ferne

    "Great product"

    I just made a batch of sauerkraut that was terrific.

    - Maria

    "Very good product"

    I am very happy with the taste and texture of my veggies: celery, red cabbage, broccoli, onion, and carrots. This is my first attempt at fermenting veggies, and I will will be fermenting more when these have been gobbled up.

    - Mickey

    "good stuff"

    This is my first time fermenting vegetables but I am pleased with the Body Ecology so far. I've made two batches: (cabbage, carrot, beet, red onion) and then (fennel, cabbage, leek, & ginger). Both were quite tasty after a week fermenting. I think I need to ferment longer, the fennel was a little tough.

    - Rich

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