Kefir is an ancient cultured food rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use. Kefir makes a perfect breakfast smoothie. 6 packets (each can be used 7 times).
Into a container (preferably glass with lid) mix together the entire contents of one foil package of kefir starter and one quart of slightly warmed milk (about skin temperature or 92 degrees). Shake, stir or whip with a whisk to mix well. Put lid on container. Let the mixture ferment at 72-75 degrees for 18 to 24 Hours. (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). Once thickened, shake or stir and place into the refrigerator. It will last for about one week in the refrigerator.
Lc. lactis, Lc. cremoris, Lc. diacetylactis, Leu. cremoris, Lb. plantarum, Lb. casei, Saccharomyces boulardii, Kluyveromyces Marxianus, inulin.
May contain trace amounts of dairy.
Additional Dietary Information
Body Ecology's Culture Starter