“I use the kefir starter with coconut milk to make coconut milk kefir. I also make a jar with coconut milk, chia seeds, ecobloom and some coconut sugar and use it for breakfast all week. Add anything, nuts, fruit... I love this stuff:)”
“I had never made kefir before, so this seemed easier that the grains. It is less effort to make than yogurt, tastes better than the store bought kefir, and is very healthy. I would definitely buy it again.”
“Once a week, I make a coconut kefir chia seed pudding that I ferment over night with Body Ecology Kefir starter. I use it every morning and add blueberries, nuts, seeds, maca, protein powder, whatever I’m feeling like. The chia seeds are much easier to tolerate after fermenting. It’s my favorite part of the day!”
“BE Kefir starter always produces a delicious versatile high quality product. I prefer kefir cheese so it takes a bit longer to age and then strain but the resultant product is a perfect accompaniment in place of sour cream, yoghurt, mayonnaise, cream cheese, gravy or sometimes even frosting on gingerbread! I mixed it in some rice and beef last night. ..Delicious.
It simply gives a tasty, clean, sour-creamy edge to most any meat, pasta/rice or vegetable dish. Or on french toast with almond butter, maple syrup and lots of pumpkin seeds, pecans and berries.
I'll be making lasagna later and use kefir cheese in lieu of ricotta. It's been 10 yr since I last made kefir but this is my first time using raw goat milk and it does indeed take longer to process than raw cow's milk.
I am simply grateful to have it available again. It was on my bucket list to make it with raw Goat milk!”
