Directions for Use:
- Wash all utensils, pans and yogurtcontainer thoroughly with soapy warm water, rinse and dry before starting.
- Pour 1 quart/liter of fresh milk intoa high-sided saucepan.
- Heat the milk to 180 degrees F (82degrees C) or until it boils and starts to climb the side of the saucepan donot over boil.
- Remove the sauce pan from heat andallow the milk to cool to lukewarm (110 degrees F or 43 degrees C). To accelerate the cooling down process, placethe saucepan in cold water.
- Adding the culture:
- Before opening, clean the sachetwith disinfecting solution (ie: 70% alcohol). If it is stored at temperatures below 0 degrees C (32 degrees F) keepthe sachet at room temperature for 30 to 60 minutes before opening. Prolonged exposure to room temperature mayreduce its performance; so long term storage should be either in a refrigeratoror freezer.
- Open the sachet and add the culturedirectly to the warm milk. Stir, butavoid foam and air introduction in the milk.
- Place the culture in clean jars atroom temperature. The first inoculationmight take up to 24 hours to set at 23 C (73 F.) Then cool in the fridge.Second transfer from first batch will only take 6 - 8 hours to set.
- Stir gently once fermentation iscomplete and then cool immediately by placing in a refrigerator.
Composition: (These culture strains arecultivated on a medium which is mainly composed of milk powder and other milkcomponents): Lactococcuslactis subsp., Leuconostocsubsp., Streptococcus thermophiles, Lactobacillus subsp., kefiryeast, kefir grains microflora
Carrier: dextrose,(water-free)
Certification from Manufacturer: These kefircultures meet the specification laid down by the EU legislation. These lacticcultures, culture media and bio-activators are produced in Germany and manufacturedwith strict accordance with the health and sanitary requirements of thecorresponding German legislation and as far as officially known do not containany detrimental matter or human welfare. The cultures and media are suitable for the production of food for humanconsumption. The lactic ingredientsoriginate from regions which are free from mouth and hoof disease.
Every batch is tested for lacticacid bacteria counts, kefir yeasts counts, bacterial contamination, coliformbacteria, molds that should not be there, Staphylococcus aureus, Salmonella,and Listeria monocytogenes.
Storage: Store at temperature maximum 4 degrees C (39degrees F) or refrigerator temperature. They are not recommended for use after the expiration date on thepacket.
Shelf Life: 12 months from production date.
Packaging: enclosed in a small multi-layer laminatedpacket. PE-Al-PET (Food gradepolyethylene-aluminum-PET)
Allergens: Milk (including lactose) *Used as fermentationnutrient. It has been determined by themanufacturer, however, that fermentation nutrients are outside the scope of USand EI food allergen labeling requirements.
