- Make Your « Homemade » Kéfir
- Cultured Milk You Can Drink
- A Great Source of « Friendly » Bacteria and Yeasts
- Easy and Inexpensive
- No Electrical Appliance Needed
- Makes 6 Quarts
- Contains Three 2 X 5 g Packets
Use 5 g of starter per litre or quart of milk.
- Heat one litre or quart 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 culture in a small amount of the cooled milk in a cup. Pour back into the litre or quart and mix well.
- Pour the inoculated milk into a clean container, 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
The Kefir used to determine the nutrition value was made with vitamin A & vitamin D fortified 2% milk.
Refrigeration is recommended
포함된 다른 성분들
Skim milk powder, ascorbic acid, active lactic bacteria and yeasts.
This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimps).
|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|
|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||20 g||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|