Yogourmet kefir starter is prepared from selected strains of dairy cultures and yeast, as well as kefir grains, so that each batch you m ake produces excellent quality kefir. Yogourmet kefir starter does not require the use of a yogurt maker, since the milk is incubated at room temperature for about 24 hours. Each box contains 3 envelopes of 2x5 grams, and each envelope makes 2 liters of kefir, or 6 quarts.
Active bacterial culture (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus), lactic yeasts, skim milk powder.
Use 5g of starter per liter (quart) of milk. Heat one liter of milk to 180F or bring to a boil. Cool to 73-77F. Dissolve 5g of starter in a small amount of the cooled milk in a cup. Pour back into the liter of milk and mix well. Pour the inoculated milk into a clean container, then cover and let stand at room temperature until curd forms (approximately 24 hours). Refrigerate about 8 hours to stop the process. Stir to liquefy and enjoy. Always store kefir in the refrigerator.
This product is manufactured in a facility that manipulates products containing soy and milk.
*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.