This is a continuation of my milk kefir recipe. You may want to check that out.
#1) Make kefir with Body Ecology starter packets. They contain potent strains of lactobacillus bacteria and beneficial yeast that are hardy and easily make it into your intestines to work their probiotic magic ✨ These probiotics can help get rid of any pathogenic overgrowth you may have going on. And strengthen your digestion. Unlike most probiotics, the ones in this starter aren’t easily destroyed by antibiotics, fluoride, stomach acid, or chlorine. Worth every cent! And so much cheaper than any probiotic supplement you’ll find in the story. Way cheaper.
#2) Use unprocessed milk from pastured cows. I source ours from a certified farmer down the road. This kind of milk contains live enzymes and probiotics. Its physical and biochemical structure hasn’t been messed with. If I can’t get any of that, then I use organic, gently-pasteurized whole milk. I avoid highly pasteurized, homogenized dairy which is a foreign substance to our body (dead, acidic, mucous forming). If this is all you can find, use it. During the kefiring process, the good flora from the kefir packet will put life back into the milk.
#3) You can use the milk kefir recipe here to also make goat milk kefir, juice kefir, or hemp milk kefir. Just use 2 cups of “milk” instead and a starter packet for the initial batch. After that make as much as you want depending on how much liquid is transferred from previous batch.
#4) Milk kefir will continue to ferment (digest) in the fridge, but at a much slower pace. I make a huge batch at once and keep the jars in the back of fridge. They keep just fine for weeks.
#5) Kiss your husband if he has a milk mustache ?
Recipe for Hemp Milk Kefir
B.E.D. Nutritional Support (via phone or Skype)
May all bellies be happy!