This mild aromatic kefir culture, called “Kefir Ferment” has been obtained from kefir grains and is
used for the production of fermented milk products with slight kefir aroma. This culture forms lactic
acid predominantly of the L(+) type, small quantities of C0 2, some ethanol and a mild kefir aroma.
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 into a high-sided saucepan.
Heat the milk to 180 degrees F (82 degrees 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 degrees 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 freezer.
Open the sachet and add the culture directly to the warm milk. Stir, but avoid 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. Second transfer from 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 components.) Lactococcus lactis subsp., Leuconostoc subsp.,
Streptococcus thermophiles, Lactobacillus subsp., kefir yeast, kefir grains microflora.
Carrier: dextrose, (water-free)
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 with the health and sanitary requirements of the corresponding German
legislation and as far as officially known do not contain any detrimental matter or 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 mouth and hoof 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
Storage: Store at temperature maximum 4 degrees C (39 degrees F) or 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.
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