Serving Size: 1/4 pouch (1.2g)
Servings Per Container: 24
Other Ingredients: Active bacterial culture (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus), Lactic Yeasts, Skim Milk Powder.
Directions: Use 5 g of starter per litre (quart) of milk. Heat 1 litre of milk to 180°F (82°C) or bring to the boiling point. Cool to 73-77°F (23-25°C).
Dissolve 5 g of culture in a small amount of the cooled milk in a cup. Pour back into the litre of milk and mix well.
Pour the inoculated milk into a clean container, 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. Use with cow, goat or soy milk. Results with soy milk may vary.
Other Information: This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk anf fish (including shrimp).
* Daily Value (DV) not established.