LyoPro Kefir Starter Culture
Description
LyoPro Kefir Culture contains a blend of homofermentative and heterofermentative strains with acidifying activity and good production of aroma and flavor. Formulated to produce a traditional kefir taste.
Add approximately 1/16 - 1/8 tsp of kefir culture to 2 quarts of milk. This amount can be adjusted for specific milk and desired flavor.
Details
Ingredients
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Streptococcus Salivarius subsp. thermophilus
- Lactococcus lactis subsp. lactis biovar diacetylactis
- Leuconostoc cremoris
- Kluyveromyces marxianus
- Maltodextrin
Storage
Store in the freezer
Yield
Approximately 26 gallons
Usage
1/16 – 1/8 tsp for 2 quarts of milk
Brand
Codex-ing
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
- Heat milk to 86F-90F
- Sprinkle culture on top of milk and stir in thoroughly
- Cover and let set for approximately 12-16 hours or until desired consistency is reached
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Description
LyoPro Kefir Culture contains a blend of homofermentative and heterofermentative strains with acidifying activity and good production of aroma and flavor. Formulated to produce a traditional kefir taste.
Add approximately 1/16 - 1/8 tsp of kefir culture to 2 quarts of milk. This amount can be adjusted for specific milk and desired flavor.
Details
Ingredients
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Streptococcus Salivarius subsp. thermophilus
- Lactococcus lactis subsp. lactis biovar diacetylactis
- Leuconostoc cremoris
- Kluyveromyces marxianus
- Maltodextrin
Storage
Store in the freezer
Yield
Approximately 26 gallons
Usage
1/16 – 1/8 tsp for 2 quarts of milk
Brand
Codex-ing
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
- Heat milk to 86F-90F
- Sprinkle culture on top of milk and stir in thoroughly
- Cover and let set for approximately 12-16 hours or until desired consistency is reached
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