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Acidity plays an important role in many forms of fermentation. The lower the pH, the more acidic your product. The more acidic your product, the safer your product. However, pH it is difficult to taste, see or smell precisely. That is why pH strips exist. These strips in the perfect 0.0-7.0 range for all your fermentation projects. -
This Bulgarian yoghurt starterculture - made by the former state dairy factory of Bulgaria, makes authentic Bulgarian yoghurt (kiselo mlyako) with a classic Bulgarian yoghurt flavor, thickness, acidity and aroma. -
Greek yoghurt is a well known delicious, rich yet fresh thermophilic yoghurt type. By letting it drain after making it, it gets wonderfully thick. Optionally you can even add cream or skimmed milk powder in the preparation for extra thickness.
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Sale! Matsoni is a mesophilic yoghurt with a somewhat thin, custard-like texture with notes of honey. For a mesophilic yoghurt, it is relatively acidic, but as a whole still quite mild.
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Viili is a delicious Finnish mild yoghurt that is characterized by a viscose, gel-like, ropey structure. The yogurt probably originated somewhere between the 13th and 19th centuries from the older Swedish - still available - filbunke.
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Although there is nothing wrong with microbial rennet, nothing beats real animal rennet in cheese making. -
This freeze-dried kefir starter produces a very thick and creamy kefir of exceptional quality with a unique soft taste, creamy texture and full aroma. Without the hassle of keeping the grains alive. -
Five pieces of cotton unbleached cheese cloth for cheese making. Can be universally used as cheese cloth, filter cloth, cover cloth for kombucha jars, or hop bag. -
Sale! Skyr is an Icelandic dairy product. It has the consistency of a thick, almost curd like yogurt, but a milder flavor.
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Make your own vegan soy yogurt at home with this freeze-dried yogurt starter. With the last tablespoon of your soy yogurt you can make new yogurt up to five times! -
Make your own quarck/cottage cheese at home with this freeze-dried cottage cheese starter. Everything is in it, so no additional rennet is needed. -
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Make your own vegan milkkefir at home with this freeze-dried kefir starter. With the last tablespoon of your kefir, you can make new kefir up to five times! -
Acidity plays an important role in many forms of fermentation. The lower the pH, the safer your product. You can measure the pH accurately using this meter. With FREE calibration liquid. -
Making your own dairy is infinitely tastier and more fun than buying it in the store. Make your own bifidus yoghurt at home with this freeze-dried bifidus yoghurt starter. -
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Making your own dairy is infinitely tastier and more fun than buying it in the store. Make your own yogurt at home with this freeze-dried yogurt starter. -
Sale!Out of stock Beijing yoghurt is popular in China and North Vietnam. The bacteria used to produce Beijing yoghurt originally come from sweet fermented rice.
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Sale! Amasi yoghurt, sometimes also called Amasai, is a traditional fermented yoghurt from South Africa. It is viewed as somewhat similar to milk kefir, while others think it tastes like something between cottage cheese and yogurt.
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Sale!Out of stock A-fil is a regular breakfast favorite in Scandinavia, often served with muesli or granola. Our organic a-fil yoghurt starter makes yoghurt with a fairly thin consistency and can also be used to make a drink yoghurt.
