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Kefir is one of the oldest cultures milks, having its origin in the Caucasian Mountains. With a bubbly effervescence and no bitter aftertaste, Kefir has been called the "champagne of milk". It is a refreshing, nutritious and therapeutic dairy treat.
Use 5 g of starter per litre (quart) of milk.
Active bacterial culture (includes lactic yeasts), skim milk powder.
This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimps).
Refrigeration is recommended