Usage Levels:

1 pouch for 1 litre of milk.

Directions for Use:

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, then cool immediately.
Some slight agitate before cooling.

Composition:

Lactococus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococus lactis subsp. diacetylactis
Leuconostoc mesenteroides subsp. cremoris
Lactobacillus kefyr
Klveromyces marxianus var. marxianus
Saccaromyces unisporus

Carrier: dextrose, waterfree

Properties:

Mild aromatic kefir culture. Kefir Vital-Ferment has been obtained from kefir grains and is used for the production of fermented milk products with slight kefir aroma.
This culture forms lactic acid predominantly of the L(+) type, samll quantities of C0 2, some ethanol and a mild kefir aroma.

Allergens: Milk (including lactose)