I’ve used Body Ecology Culture Starter many times when making fermented vegetables, kefir, yogurt, and cultured butter. I’ve always been happy with the result. After using Body Ecology starters for years, I can safely say they are simple to use and produce good quality fermented foods.
This review is about two Body Ecology Culture Starters. First the Veggie Starter and then the Kefir Starter.
Body Ecology Vegetable Starter
Body Ecology Veggie Culture Starter has worked well for many recipes containing cabbage, carrots, beets, ginger, bell peppers, celery, cilantro and many others. The Veggie Culture Starter has a good combination of probiotic bacteria producing delicious vegetables in about seven days.
It contains the following:
- Lactobacillus plantarum
- Pediococcus acidolactici
- Leu. cremoris
What about cost?
Body Ecology Veggie Starter contains six packets for around $23. I use one packet for up to 10 pounds of vegetables. However, fermentation is faster when using two packets. In any case, the average cost per pound ready product is still low.
Body Ecology Kefir Starter
Kefir is similar to yogurt but contains different bacteria. Kefir promotes the digestion of fats, proteins, and carbohydrates and is rich in amino acids, enzymes, vitamins, and minerals. Body Ecology Kefir Culture Starter produces a great tasting Kefir.
Kefir works well when on antibiotics. It minimizes the bad effects and promotes recovery.
Body Ecology Kefir Starter allows you to create up to seven batches from one package. This works well provided you do it correctly. Try using about six tablespoons from the old batch to ferment a new batch of Kefir.
It contains the following seven beneficial bacteria:
- Lactococcus lactis
- Lactococcus cremoris
- Lactococcus diacetylactis
- Leuconostoc cremoris
- Lactobacillus plantarium
- Lactobacillus casei
- Saccharomyces boulardii
What about cost?
A box with six packets costs around $27. A great advantage with Body Ecology Kefir Starter is that you can use part of an old batch to create several new batches. This lowers the cost considerably.
Try Kefir Starter with green coconut juice, cow’s milk (traditional), soy, coconut, rice, goat, or sheep milk. Be aware that some of these might produce a more watery kefir. So if you love a thicker drink, then stick to cow’s milk. I’ve tried this starter with raw milk (unpasteurized) and it produced a nice, creamy kefir.
Culture starter benefits
Using a high-quality starter culture makes a big difference when fermenting vegetables, kefir, yogurt, and butter.
Here are a few advantages:
- A stable and predictable fermentation even if conditions are not perfect
- Reduced risks of bad microorganisms
- Constant good quality
- More vitamin K2
- More lactic acid, diacetyl, acetate, and ketones
- More exopolysaccharides (EPSs)
- More hydrogen peroxide (H2O2)
- Preserves the product longer
- Contribute to a crunchier texture
- Help preserve a beautiful color
Donna Gates, the creator of Body Ecology, has spent some 30 years developing fermentation starters and other supplements and has become an authority on fermented foods.
The Body Ecology Culture Starter reflects a high standard and holds what it promises. Many satisfied customers also add to the trust.