- Live and Active Cultures
- No Appliance Needed
- Make Fresh Kefir At Home
- Makes 6 Quarts (6 liters)
- Easy and Economical
- No Preservatives
- No Coloring Agent
|Serving Size: 1/4 pouch (1.2 g)|
|Servings Per Container: 24|
|Amount Per Serving||Kefir starter||1 cup (245 g) Prepared kefir|
|Calories from fat||0||45|
|% Daily Value**|
|Total Fat||0 g*||0%||8%|
|Saturated Fat||0 g||0%||15%|
|Trans Fat||0 g|
|Total Carbohydrate||1 g||0%||4%|
|Dietary Fiber||0 g||0%||0%|
|* Amount in Kefir starter.** Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65 g||80 g|
|Saturated Fat||Less than||20g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
Use 5 g of starter per litre (quart) of milk.
- Heat 1 litre of milk to 180°F (82°C) or bring to the boiling point. Cool to 73-77°F (23-25°C).
- Dissolve 5 g of starter in a small amount of the cooled milk in a cup. Pour back into the litre of milk and mix well.
- Pour the inoculated milk into a clean container, then cover and let stand at room temperature until curd forms (approximately 24 hours).
- Refrigerate about 8 hours to stop the process.
- Stir to liquefy and enjoy. Always store kefir in the refrigerator.
Active bacterial culture (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus), includes lactic yeasts, skim milk powder.This product is manufactured in a facility that manipulates products containing wheat, soy, eggs, milk and fish (including shrimps).
Keep in a cool dry place