From the back of the box:
Use 5 g of starter per liter or quart of milk.
1. Heat one liter 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 liter 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).
