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.
Lactococcus lactis subsp., Leuconostoc subsp., Streptococcus thermophiles, Lactobacillus subsp., kefir yeast, kefir grains microflora, dextrose.
Milk. Used as a fermentation ingredient.
You have no items in your shopping cart.