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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. - Sale!
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. - Sale!Out of stock
Although there is nothing wrong with microbial rennet, nothing beats real animal rennet in cheese making. Sale: best before 31-5-2022 -
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. - Sale!
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! -
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. -
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. - 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. -
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. -
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. -
This pocket sized Meat pH Tester is build to last. Comes with everything you need to get started measuring right away. - Sale!
Make your own yoghurt with this starter kit. Everything you need is included. It's a perfect gift for someone interested in fermentation! Including two starters and FREE cheesecloth! -
Our Filmjölk starter culture makes genuine Swedish Filmjolk of exceptional quality with traditional taste, consistency, and aroma. Our Filmjölk has a mild taste with just a slight tartness and a smooth custard-like consistency. No yoghurt maker needed. -
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. -
New!It is very easy to make Buttermilk using our Buttermilk starter culture. All you need is milk and this starter, made by the former state dairy factory of Bulgaria. Nazdrave! -
New!With this unique yoghurt maker with adjustable temperature you can create your own traditional yoghurt (both natural and Greek style), vegan yoghurt (made of soy milk, for example), cottage cheese, and kefir - and all of that at home! It is equipped with a timer that allows you to program your work time, ánd a thermostat that allows you to precisely set the temperature of the yogurt, kefir or cheese ripening. Versatile quality product. -
New!It is essential to know the exact pH at a certain time in the fermentation, so you need this pH calibration buffer powder. Calibrating at least twice a month is recommended, and also when you haven't used your electrode for quite some time, it was cleaned, or it is a new one or simply because you want to make sure your fermentation is going according to plan. - Sale!
Beijing yoghurt is popular in China and North Vietnam. The bacteria used to produce Beijing yoghurt originally come from sweet fermented rice. - Sale!
Piimä, is a Finnish thin, drinkable yogurt with a mild nutty and slightly cheesy taste. It looks like buttermilk, but is prepared as a yogurt. -
Complete kit to make your own fermented (herb) butter and buttermilk. The kit comes with ready-to-use herbal salt and a bacterial starter culture. Get free buttermilk as a bonus!
