Ingredients
soured milk 55.0% , 6 live 22.5% , microbial culture 11.3% , Streptococcus thermophilus 5.6% , Lactobacillus bulgaricus 2.8% , Lactobacillus acidophilus 1.4% , bifidus 0.7% , lactobacillus casei 0.4% , and 0.2% , Lactobacillus rhamnosus 0.2%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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