Lyo-San Yogourtmet Kefir Starter

Lyo-San Yogourtmet

  • Origins of kefir may be 4000 years old but it's still a major trend! Well-known as a fermented probiotic milk it contains vitamin B1, B12, calcium, folate and vitamin K2. Homemade kefir will do good to your health with 100 billion live and active bacteria per 100 g serving.

    *Only Available in Store
  • Active bacterial culture (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus), lactic yeasts, skim milk powder.
    This product is manufactured in a facility that manipulates products containing soy and milk.
  • 1. Use 5 g of starter per litre or quart of milk.
    2. Heat one litre of milk to 82°C (180°F) or bring to a boil. Then let cool down to 42-44°C (108-112°F).
    3. Dissolve 5 g of starter with a small quantity of lukewarm milk in a cup, then pour back into the litre of milk. Mix well.
    4. Incubate 4 to 4½ hours, or until yogurt has reached the desired firmness. May be used with any make of appliance, according to instructions. For best results, use a Yogourmet yogurt maker.
    5. Refrigerate to stop incubation.

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