Body EcologyKefir Starter | Nutritious Probiotic Drink | Aids in Optimal Digestive Health | Non-GMO | Gluten-Free and Vegetarian | 6 Packets

A friend recommended this product. It seemed expensive until we read the instructions and learned that we could save some of the kefir to start the next batch of kefir. This can be repeated up to 7 times before needing to open a fresh packet of starter. Currently, we have started our 5th generation from just one packet. This makes it very economical. The excellent instructions make it very easy to make kefir. 1. Heat the milk using a Yogourmet Thermometer. 2. Add the Kefir Starter. 3. Stir. 4. Let sit for 16-22 hours. 5. Stir and refrigerate. That easy! It probably takes all of 5-10 minutes to make a fresh batch. We also use the NuWave Induction Cooktop, setting the temperature to 120 degrees. It also has 8 different probiotic cultures, the most I have seen in any product. The kefir has a wonderful taste and texture.

The first batch was prepared in a clean, glass, 2-quart container with a rubber lid. One packet of starter was added to one quart of organic whole milk. The packet was dissolved in the milk, the container was sealed, and the mixture was left to ferment at room temperature (approximately 70 degrees Fahrenheit) for 24 hrs. The first batch failed to ferment. Little change was observed upon inspection, save for a slight yeasty odor and a negligibly tangy taste.A second packet of starter was added to the first batch, more milk was added to compensate for the 'taste test,' and the container was sealed once more. The second batch was successfully cultured in less than 24 hrs. It was bright white, almost yogurt consistency (a few more hours and I would have had a container of cheese), flavorful and produced a sparkling sensation on the tongue. A little more than a cup of this batch was remaindered and added to a new, clean, 2-quart container filled with milk. Hopefully the third batch will work as well as the second.Tip: the first batch was 'agitated.' That is, I repeatedly rotated and shook the container to keep the solution 'mixed.' This may not be wise or necessary. The second batch was left alone, was not disturbed in any way, and worked beautifully.

I would like to compare Body Ecology's starter to Omega Nutrition's starter and these store bought Kefirs: Helios, Nancy's, and Lifeway's Organic line. The Omega Nutrition starter makes Kefir that is thick, creamy, and cultures well, but lacks the level of tartness and "zing" I'm used to. The store boughts are all good; thick, tart, and have a "zing" resembling mild carbonation, but they are expensive, and in plastic bottles which leach toxins. The exception is Nancy's which is in a paperboard carton, but this leaches a noticeable aftertaste. Body Ecology's starter is my favorite of all, it has all the good qualities, and eliminates the bad ones. My only complaint is the price. Also, I'm not comparing any of these to living grains. What I prefer about the starter kits is the guaranteed/measured strains and potency of flora and healthy yeasts. Over time, live grains can fluctuate/lose their flora strains and potency levels.

I’m not a big fan of dairy, but I am a fan of fermented foods and probiotics. I much prefer getting my probiotics from food than from pills (although I do take pills from time to time). I only drink a couple swallows per day, so I make less than the package insert says, so I use proportionally less of the culture. I culture further batches from the previous batch, so you can make this last a long time. Now, everyone’s body is different, but I will state that once I started taking a bit of this kefir, I had significantly less flatulence. Make of that what you will. YMMV.

Great stuff actually tastes quite good in a fruit smoothie, or mixed with berries. I sealed it up in a 2quart ball jar. 1 packet only makes 1 qt. I was confused about sealing it up air tight but that's what directions said. .....BEWARE after its done fermenting OPEN THE JAR b4 U shake it. I just shook it up and when I finally opened jar it sounded like I opened a champagne bottle. It turned out nice. Also says to store unused packets in freezer to ensure freshness. I use raw milk the hardest part is warming milk to 92 perfect without overheating a killing good flora. Also not suppose to agitate during fermentation process.18-24hrs at 70-75. I keep house freezing cold at nght so I wrapped in a scarf and found warmis closet

We ALWAYS have a jar of coconut milk kefir available in the fridge. I love this product, but it says multiple batches can be made from one envelope and I haven't found that to be the case. The subsequent batches never come out the same. They seem weaker and less tangy. So I am only able to use one packet per batch which is a bit costlier than I had anticipated. Either way, the product is worth having around. If you are dairy free, coconut cream kefir makes a nice sour cream! I will only use So Delicious Culinary Coconut Milk. It's really thick to begin with, so what you have as a result is a wonderful yogurt consistency.

I agree with the other one star reviews regarding this product, particularly the review of Stacy Hopkins. This product is considerably more expensive than buying live kefir grains. Moreover, this product simply did not work for me. The first time, I will admit, I was a bit careless and did not follow the instructions closely. Shame on me. When that did not work, I used a thermometer and followed the instructions precisely and it still did not work. Shame on Body Ecology. Perhaps if you have a temperature controlled laboratory in your home it may work but still, if you invest in live kefir grains, you will make kefir forever, not just seven times per package, and with much less difficulty.