Kefir Starter Single Sachet

Kefir has been used to treat a wide range of heath conditions. Containing natural antibiotic and antifungal properties, kefir is especially therapeutic for anyone suffering from allergies, Candida Albicans and digestive disorders. Kefir can be made with Cow’s milk, goats milk, rice milk or coconut milk.

Another option and our favourite is to ferment young green coconut water. By adding a packet of our Kefir Starter to the coconut water and leaving it to ferment in a glass preserve jar, you can create a wonderful fizzy, sour, champagne-like drink, teaming with beneficial microflora. The best Young Green Coconut Water to use is either from a fresh
green coconut or La Maison Organic Coconut Water, which doesn't contain added Ascorbic Acid (Vitamin C). Do not use brands of Coconut water with added
Vitamin C, as this natural preservative will prevent fermentation.

Young Green coconut Kefir has
powerful healing properties and can be hugely beneficial in the following:

• It stops sugar cravings
• Improves the digestion of all foods
• Tones the intestines, even flattening the abdomen.
• Cleanses the liver and eases aches and joint pains
• Supplies high levels of valuable mineral including potassium, natural sodium, calcium, and magnesium which strengthen the skin, hair and nails.
• Boosts energy and gives an overall feeling of wellbeing.
• Kefir Starter is Non-GMO and Free from Dairy, Soy and Gluten.

Additional Information:

Kefir Starter contains the following beneficial bacteria:

• Lactococcus lactis
• lactococcus cremoris
• Lactococcus diacetyl lactis
• Leuconostoc mesenteroides
• Lactobacillus Kefyr (thermophilic)
• Klyveromyces marxianus var. marxianus
• Saccharomyces unisporus, and dextrose as a carrier (not from corn)

• 6 tablespoons of previous batch will ferment 1 quart of liquid. Please refrigerate once received. See more here.
• Into 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 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.