Yogourmet Freeze-Dried Kefir Starter

Live & Active Cultures • Make Fresh Kefir at Home

What is Kefir?
Kefir is a cultured, creamy product with various health attributes. Kefir's tart and refreshing flavour is similar to a drinking-style yogurt but it contains beneficial yeast as well as friendly probiotic bacteria. The naturally occurring bacteria and yeast in kefir combine to bestow health benefits when consumed regularly. Kefir is loaded with valuable vitamins and minerals and contains easily digestible complete proteins.

For the lactose intolerant, kefir's abundance of beneficial yeast and bacteria provide lactase, an enzyme which consumes most of the lactose left after the culturing process.

How is Kefir Usually Made?
Kefir is usually made from any type of milk; cow, goat or sheep, coconut, rice or soy. Although it is slightly mucous forming, the mucous has a 'clean' quality that creates ideal conditions in the digestive tract for the growth of friendly bacteria.

Kefir is made from gelatinous white or yellow particles called 'grains.' This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria / yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range in size from a grain of wheat to a hazelnut. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk.

This Kefir Starter pack from Yogourmet makes 6 litres of nutritious, beneficial Kefir.

The Kefir used to determine the nutrition value was made with vitamin A & D fortified 2% milk.

Suggested use:
Use 5g of starter per litre of milk.
1. Heat 1 litre of milk to 180°F (82°C) or bring to the boiling point. Cool to 73-77°F (23-25°C).
2. Dissolve 5g of starter in a small amount of the cooled milk in a cup. Pour back into the litre of milk and mix well.
3. Pour the inoculated milk into a clean container, then cover and let stand at room temperature until curd forms (approximately 24 hours).
4. Refrigerate about 8 hours to stop the process.
5. Stir to liquefy and enjoy. Always store kefir in the refrigerator.

Use with cow, goat or soy milk. Results with soy milk may vary.

Other ingredients:
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).

No Preservatives
No Colouring Agent

Warnings:
Keep in a cool dry place.

Supplement Facts
Serving Size: 1/4 pouch (1.2 g) Servings Per Container: 24
	Amount Per Serving	Kefir starter	1 cup (245 g) Prepared kefir
Calories		5	130
Calories from fat		0	45
		% Daily Value**
Total Fat	0 g*	0%	8%
Saturated Fat	0 g	0%	15%
Trans Fat	0 g
Cholesterol	0 mg	0%	7%
Sodium	20 mg	1%	5%
Total Carbohydrate	1 g	0%	4%
Dietary Fiber	0 g	0%	0%
Sugars	1 g
Protein	0 g
Vitamin A		0%	10%
Vitamin C		15%	15%
Calcium		2%	30%
Iron		0%	0%
Vitamin D		0%	25%
* 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:

	Calories	2,000	2,500
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 Fibre		25 g	30 g