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Tempeh is a fermented soybean cake from Indonesia, nutty in flavour with a firm bite. You make it from soy beans, but it also works well with other beans.

With our living, tested kombucha SCOBY you are ready to brew your own kombucha for the rest of your life.

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.

Temporarily reduced: this batch has a best-before date of 1 January 2027.

Sodium nitrite curing salt (0,6%) an indispensable ingredient for all cured sausages cured meats and cooked meats. It works similar to cure #1. Please read on for more info.

The original! Penicillium nalgiovense for an authentic white mold layer on your sausage or other charcuterie. Bactoferm Mold 600 (formerly known as Bactoferm M-EK-4) – Penicillium nalgiovense is the mold most commonly used for sausages.

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.

The ideal standard casing for all your sausages. Suitable for all fresh sausages, but also for small diameter sausages and liver sausages, for blood sausages such as boudin noir and of course ideal for dry sausages of the North American or Northern European type.

Transglutaminase is a naturally occurring enzyme. It is used to bind animal and plantproteins, improve food texture or create new products.  The animal- and plantprotein binding qualities of transglutaminase give amazing culinary possibilities that cooks are just beginning to understand. It can be used in vegan products.

Dextrose or glucose is the main foodsource for the lactic acid bacteria in the starter cultures that you need to make your own dry sausage.  

Although there is nothing wrong with microbial rennet, nothing beats real animal rennet in cheese making. New, now in 50 ml bottle. Twice the size.

This koji comes directly from Japan from the famous koji maker Hishiroku. It is best suited to make miso, but can also be widely used for shoyu, beans and other koji experiments. New: available for 5 or 200 kg of beans/grains.

This white koji starter is best for making koji rice, amazake (sweet sake), sake, white miso, shio-koji and other light-colored foods and beverages. Also known as light rice koji.

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.

San Francisco sourdough is one of the most famous sourdoughs in the world because of the awesome crust and the distinctly sour taste.

This is a small versatile 250 g cheese mould for soft cheeses. It’s intended for cheeses that do not get pressed, such as soft goat cheeses, camembert style white mold cheeses, soft blue mold cheeses, soft red smear cheeses and soft vegan cheeses.

Kombucha is a tasty fermented beverage. You can brew endless variations. With this complete kombucha starter kit – including a living, tested SCOBY – you will be able to brew your own kombucha for the rest of your life. With a free online course!

A sausage pricker has several thin and sharp needles, used to remove air bubbles from sausages and charcuterie.

The ideal additive for all juicy fresh and cooked sausages. Your butcher won’t tell you, but he is guaranteed to use it.

Our vegan starter culture makes genuine vegan yoghurt, aromatic and creamy. Works on soy milk, and with a little tapioca starch on oat, almond or coconut milk too.

Make your own ginger beer with the one and only ginger beer plant (GBP)!

Calcium chloride restores the calcium balance of milk. Without calcium chloride, you cannot make cheese from pasteurised milk.