Kefir is the oldest fermented milk known to mankind. Its name was originated from a turkish vocabulary - Keif, which means pleasing sensation. It was originally produced in the Caucasian mountains. There is saying that consumption of Kefir was responsible for longevity of the natives of this region. Kefir is known for its special and valiant health properties. Today's scientific results have demonstrated the various health properties of this traditional artisinal food. This culture can be re-cultured. CULTURE INCLUDES: lactose, latic cultures, yeast, asorbic acid. YIELD: One packet will culture 1/2 gallon of milk.