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Kefir Starter Culture

Kefir Starter Culture

Kefir is a natural probiotic. It contains live active cultures of normal flora that will actually repopulate your digestive tract and aid in digestion.

Kefir is superior to yogurt because yogurt is made with transient, less potent bacteria. The bacteria in yogurt will last a few days in the digestive tract, and you need to keep reintroducing them. Kefir contains more organisms than yogurt, and the "normal flora" in kefir is made of vary strong strains of micro organisms (unlike yogurt) which will help to over take pathogenic organisms that have taken over.

Kefir will repopulate the digestive tract with good organisms. It is considered to be the more natural way to add good bacteria to the digestive tract. In addition, living strains are superior to any capsules that might contain organisms that have been dried. The cultures on Kefir are active and growing when they enter your body. They thrive in dairy and use up the lactose and partially digest the proteins, making it a product that most people can ingest and will benefit from. Even people with milk sensitivities can usually drink Kefir. These strong strains of digestive bacteria will also culture coconut water from young coconuts or any milk product.

How do you make kefir?

Instructions to Activate Starter:
• Into a glass container mix together the entire contents of one foil package of kefir starter with one quart of slightly warmed milk (about skin temperature, or 92° F). Shake, stir or whip with whisk to mix well.
• Put on lid. Let sit to ferment at room temperature for 18-24 hours. You will notice it is ready if the milk has thickened and has a distinctive, sour fragrance. Once thickened, 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.

After initial activation each packet can be used to make 7 additional batches. Instructions are included for creating one quart or up to one gallon of Kefir at a time. Transfer instruction and explanations are also included.

6 Pack
List Price: $26.95 + S&H


Enjoy your kefir plain or add sweetener, non-alcoholic flavorings, fruits, or spices like nutmeg or cinnamon. An excellent addition are the new Flavored Stevia choices! http://www.thepowermall.com/thecenterforhealth/healthy_food/stevia.htm

Uses for Whey

Many recommend soaking your grains before cooking them. This makes them more digestible and releases the phytic acid. Several tablespoons of the micro flora-rich whey can be added to your soaking water.

In Europe, whey is sold as a delicious beverage. Try sweetening it with stevia, fresh lemon or lime juice, or a non-alcoholic flavoring.

Special Tips:
• Refrigerate starter culture packets until ready to use
• Once kefir is made it will last approximately 1 week in the fridge.
• When making kefir at home you can choose the best kind of milk for your.
• Goat milk requires more starter when making initial batch. . Use one foil packet to 2 cups of milk.

The fat in milk makes a thicker kefir. With non-fat milk use 1 teaspoon non-fat milk powder per quart of milk.

How do you make coconut Kefir?

Take your case of young coconuts, punch holes in the end where the eyes are pour out all the coconut water into clean glass jars. To one pint of liquid (about 4 young coconuts) add a packet of kefir starter culture. Let this sit about 24-48 hours.

You will know your kefir is ready when the color changes to a milky white and usually there is a bit of bubbling or foam on the top. This means the sugar has all been removed. When you drink it will taste tangy and tart.

You can use about 1/4 cup of kefir from the first batch to "transfer" friendly bacteria to your next batch of kefir. You man do this up to seven times with one package of starter. When the weather becomes cold outside warm the liquid to about 90 degrees before adding the starter. Then place the glass jar somewhere warmer so the temperature is steady at around 70 degrees.

Allow room for expansion as the coconut water ferments and becomes coconut kefir. Cover and let set at room temperature for a day or two. The cooler it is in your home, the longer it will take to ferment. The water will become like a drinkable yogurt. When this happens place it in the refrigerator. It will keep for several weeks. You may add vanilla, stevia, or any flavoring and sweetening of your choice.

1/2 Cup of Coconut Kefir with a meal greatly helps digestion. You can add ginger, stevia. fresh lemon, and/ or lime juice, etc. if desired. A half of a cup at bedtime will greatly help to reestablish a health inner ecosystem. Studies have shown that when you are lying still during sleep, the micro flora will reproduce faster.

Make Coconut Cheese!!

To make coconut cheese open up the young coconuts from step one above and scoop out the soft flesh. Blend this flesh into a pudding and add the remaining activated culture from that pint jar (see above) or from your coconut kefir culture. Mix thoroughly and let set at room temperature. This will make a cheese like substance somewhat like cream cheese that you can use in dressings, or as a spread. It is dairy free and delicious. It too will store well in the refrigerator.









The information provided on this website is intended for educational purposes only, and should not be considered a replacement for the expert advice of a qualified health practitioner. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.


The statements on this site have not been evaluated by the FDA, and as such,
shall not be construed as medical advice, implied or otherwise.

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