Kefir starter cultures for making cultured milk that you can drink. A great source of friendly bacteria. Makes 6 quarts or 6 liters.

Ingredients
Lactic bacteria and yeasts, skim milk powder

Yogourmet kéfir starter is prepared from selected strains of dairy cultures and yeast as well as kéfir grains, so that each batch you make produces excellent quality kéfir. Yogourmet kéfir 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 2 X 5 grams and each envelope makes 2 litres of kéfir.

From the back of the box:

Use 5 g of starter per litre or quart of milk.

1. Heat one litre or quart of vitamin A & vitamin D fortified 2% milk to 180°F (82°C) or bring to boiling point. Cool to 73°-77°F (23°-25°C).

2. Dissolve 5 grams of culture in a small amount of the cooled milk in a cup. Pour back into the litre or quart and mix well.

3. Pour the inoculated milk into a clean container, cover and let stand at room temperature until curd forms (Approximately 24 hours).

4. Refrigerate about 8 hours to stop the process.

5. Stir to liquefy and enjoy. Always store kefir in the refrigerator.

Full instructions are included inside of the box.

Made in Canada

This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimp).