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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.

This koji is super easy to use as it’s rice that is already covered with koji mold! No need to steam your rice, no need to create the right temperature, humidity and timing. This has all been done for you.

This mesophilic cheese starter culture is particularly suited for pressed semi hard and hard cow and goat cheeses such as Gouda and Cheddar. It’s also great for making your own butter. It can also be used for soft cheeses. It’s also very suitable for blue cheeses as it produces a little bit of gas that allows the mold to grow inside the cheese.

Nattō is a Japanese food made of fermented soybeans. For the preparation we use the bacterium Bacillus subtilis var. natto. Natto can also be made with beans or grains other than soybeans, such as barley.

Medium fast starter culture Primal SK natur is a good allround starter culture. Most suitable for medium-fast and fast fermentation, but with a mild acidification and aroma. Can be used as a substitute to Bactoferm F-RM-52.

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 vegan acidophilus starter culture is great culture to add to your vegan yoghurt or vegan cheese to improve it’s flavor and give it more probiotic qualities.

Consists of L. lactis en L. cremoris with its main purpose to acidify and accompany fermentation without adding flavors foreign to the vegetable substrate. So it’s a very pure and clean starter.

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.

A widely applicable casing which, due to the larger diameter, is very suitable for cooked sausages, blood sausages, liver sausages and traditional dried sausages of the southern European type. Natural product, dries well.

Red yeast rice (also called red rice koji, anka or ang-kak) is a bright reddish-purple fermented rice, which gets its color by being fermented with the fungus Monascus purpureus.

Make your own vegan milkkefir at home with this freeze-dried kefir starter. With the last tablespoon of your kefir, you can make new kefir up to five times!

This intestine has a smaller caliber than the hog casing and is used as a casing for frankfurters, chipolatas, merguez and kabanosi. But, you can make any type of sausage with it.

Make vegan cheese with our real, but vegan, cheese starters. Use this vegan Leuconostocs mesenteroides starter culture for an extra ‘cheesy’ flavor in your vegan cheese.

This product is part of the make your own kombucha starter kit, it is not sold seperately. Without the SCOBY, the kit is not complete, so do not add it to your cart (even if Google directed you to this page) and you won’t be able to make Kombucha :/

Compared to our San Francisco starter, this Alaskan sourdough starter adds a much milder, almost sweet flavor to every bread it is used in.

Saltpeter / potassium nitrate is used as a preservative to prevent color loss in meat. It is converted into nitrite inside of your sausage. Can be used as a substitute for cure #2.

Make your own live raw apple cider vinegar our apple cider vinegar mother. Tested, safe and pathogen free.

White or grey mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheeses. This mold can be used for both cheeses made from milk and vegan cheeses.

Lipase is used in home cheese making of long and medium-ripening cheeses, where a more aromatic “spicy” flavor is required, like Italian cheeses, as well as some feta and blue cheeses.

No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This very potent rennet is microbial, so you can make cheese that -unlike most cheeses- is truely vegetarian.