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|24 servings per container|
|Serving Size: 0.25 pouch|
|kefir starter||1 cup (245 g) prepared kefir|
|Amount Per Serving and/or % Daily Value*|
Freeze-dried. Live and active cultures. No appliance needed. Make fresh kefir at home. Makes 6 quarts (6 litres). www.yogourmet.com. Easy and economical. No preservatives. No coloring agent. Go Green: Reduce the plastic containers used from store bought kefir. The kefir used to determine the nutrition value was made with vitamin A & D fortified 2% milk. Made in Canada. Printed in Canada.
Active Bacterial Culture (L. Lactis, L. Cremoris, L. Diacetylactis, L. Acidophilus), Includes Lactic Yeasts, Skim Milk Powder.
This product is manufactured in a facility that manipulates products containing wheat, soy, eggs, milk and fish (including shrimps).
Keep in a cool, dry place. Use 5 g of starter per litre (quart) of milk. 1. Heat 1 litre of milk to 180 degrees F (82 degrees C) or bring to a boil. Cool to 73-77 degrees F (23-25 degrees C). 2. Dissolve 5 g of starter in a small amount of the cooled milk in a cup. Pour back into the litre of milk and mix well. 3. Pour the inoculated milk into a clean container, then cover and let stand at room temperature until curd forms (approximately 24 hours). 4. Refrigerate about 8 hours to stop the process. 5. Stir to liquefy and enjoy. Always store kefir in the refrigerator. Use with cow, goat or soy milk. Results with soy milk may vary, please visit our website at yogourmet.com/directions for more information.
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