Local cultured whole milk kefir

whole milk 52.3% , ACTIVE KEFIR CULTURES 23.9% , maple syrup 11.9% , microbial culture 6.0% , lactobacillus lactis ssp 3.0% , cremoris 1.5% , lactobacillus lactis ssp 0.7% , lactis biovar diacetylactis 0.4% , l 0.2% , mesenteroides 0.1% , l 0.0% , pseudomesenteroides 0.0% , Lactobacillus acidophilus 0.0% , b 0.0% , longum 0.0% , l 0.0% , paracasei 0.0% , Lactobacillus rhamnosus 0.0% , l 0.0% , fermentum 0.0% , Lactobacillus lactis 0.0% , Bifidobacterium lactis 0.0%