Kefir Culture

Kefir has been called the "champagne of dairy products." Our kefir produces a rich, creamy drink with a bubbly effervescence which may be sweetened with honey or maple syrup to produce a refreshing and nutritious dairy treat. This culture can be used with cow, soy or goat milk and may be re-cultured. This culture can be re-cultured but it is a complex culture (many different cultures) and is very difficult to get consistent results without good temps and time controls on the ripening. CULTURE INCLUDES: l. cremoris, l. plantarum, s. lactis, s. cremoris, s. diacelilactis, saccharomyces kefir, skim milk powder, ascorbic acid ALLERGEN WARNING: This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimps). YIELD: One packet will culture 1 gallon of milk. DIRECTIONS: Heat 1 gal. of pasteurized milk to 86ºF. Add and mix in 1 packet. Cover and let set at room temperature undisturbed for 12 hours or until thickend to desired consistency. Refrigerate. STORAGE: Keep packages in the freezer, they will last up to 2 years.