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A-fil is a regular breakfast favorite in Scandinavia, often served with muesli or granola. Our organic a-fil yogurt starter makes yogurt with a fairly thin consistency and can also be used to make a drink yogurt -
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Amasi yogurt, sometimes also called Amasai, is a traditional fermented yogurt from South Africa. It is viewed as somewhat similar to milk kefir, while others think it tastes like something between cottage cheese and yogurt. It has
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This Bulgarian starter - made by the former state dairyfactory of Bulgaria, makes authentic Bulgarian yogurt (kiselo mlyako) with a classic Bulgarian yoghurt flavor, thickness, acidity and aroma.
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Beijing yogurt is popular in China and North Vietnam. The bacteria used to produce Beijing Yogurt originally come from sweet fermented rice.
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Making your own dairy is infinitely tastier and more fun than buying it in the store. Make your own bifidus yogurt at home with this freeze-dried yogurt starter. -
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. -
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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.
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With this complete yoghurt kit, you can make delicious yoghurt, greek yoghurt, soy yoghurt or coconut yoghurt. Perfect for beginners and advanced users with all specialised ingredients and equipment included. -
Greek yogurt is a well known delicious, rich yet fresh thermophilic yogurt 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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Matsoni is a mesophilic yogurt with a somewhat thin, custard-like texture with notes of honey. For a mesophilic yogurt, it is relatively acidic, but as a whole still quite mild.
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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.
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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.
