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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. -
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. -
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. -
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. -
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. -
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. -
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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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. -
Our vegan starter culture makes the real tasty vegan yogurt, aromatic and cosistent, with probiotics; good for the immune system!
