Directions for Use:
Wash all utensils, pans and yogurt container 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° F (82° C) or until it boils and starts to climb the side of the saucepan. Do not over boil.
Remove the sauce pan from heat and allow the milk to cool to lukewarm (110° F or 43° C). To accelerate the cooling down process, place the saucepan in cold water.
Adding the culture:
Before opening, clean the sachet with disinfecting solution (ie: 70% alcohol). If it is stored at temperatures below 0° C (32° F) keep the sachet at room temperature for 30 to 60 minutes before opening. Prolonged exposure to room temperature may reduce its performance; so long term storage should be either in a refrigerator or a freezer.
Open the sachet and add the culture directly to the warm milk. Stir, butavoid foam and air introduction in the milk.
Place the culture in clean jars at room temperature. The first inoculation might take up to 24 hours to set at 23° C (73° F.) Then cool in the fridge. The second transfer from the first batch will only take 6 - 8 hours to set.
Stir gently once fermentation is complete and then cool immediately by placing in a refrigerator.
Composition: (These culture strains are cultivated on a medium which is mainly composed of milk powder and other milk compon- ents.) Lactococcuslactis subsp., Leuconostoc subsp., Streptococcus thermophiles, Lactobacillus subsp., kefir yeast, kefir grains microflora
Certification from Manufacturer: These kefir cultures meet the specification laid down by the EU legislation. These lactic cultures, culture media and bio-activators are produced in Germany and manufactured with strict accordance to the health and sanitary requirements of the corresponding German legislation and as far as officially known do not contain
any detrimental matter to human welfare. The cultures and media are suitable for the production of food for human
consumption. The lactic ingredients originate from regions which are free from hoof and mouth disease.
Every batch is tested for lactic acid bacteria counts, kefir yeasts counts, bacterial contamination, coliform bacteria, molds that should not be there, Staphylococcus aureus, Salmonella, and Listeria monocytogenes.
Storage: Store at temperature maximum 4° C (39° F) or at refrigerator temperature. They are not recommended for use after the expiration date on the packet.
Shelf Life: 12 months from production date.
Packaging: enclosed in a small multi-layer laminated packet. PE-Al-PET (Food grade polyethylene-aluminum-PET)
Allergens: Milk (including lactose) *Used as fermentation nutrient. It has been determined by the manufacturer, however, that fermentation nutrients are outside the scope of US and EI food allergen labeling requirements.