Yoghurt

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.

Cotton, off-white, unbleached cheese cloth for cheese making. Can be universally used as cheesecloth, 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 safer your product. You can measure the pH accurately using this meter. With free calibrationset.

Acidity plays an important role in many forms of fermentation. pH is difficult to taste, see or smell precisely. That is why pH strips exist.

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

Skyr is an Icelandic dairy product. It has the consistency of a thick, almost curd like yogurt, but a milder flavor.

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.

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.

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.

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.

Make your own quark/cottage cheese at home with this freeze-dried cottage cheese starter. Everything is in it, so no additional rennet is needed.

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!

=== Will not  come back === This compact and portable multi fermenter can both cool (down to 5 degrees) and heat (up to 45 degrees) making it suitable for all your fermentation projects. Now with free shipping in the EU, but check the list of countries below where the multi fermenter can not be shipped to!!! Product will be sent separately from the rest of your order, so keep the starters in the freezer in the meanwhile!

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.

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 bifidus yoghurt  at home with this freeze-dried bifidus yoghurt starter.

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!

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!

Sour cream is a dairy product obtained by fermenting regular cream with lactic acid bacteria. Make it at home with this sour cream starter culture!

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.