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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.

L. sakei can suppress the growth of spoilage and pathogenic bacteria such as native lactic acid bacteria and Listeria monocytogenes. New, larger package

Blue cheese mold – Penicillium roqueforti is a blue mold typical of cheeses such as Roquefort, Danish Blue en Stilton  and gorgonzola. This culture is enough for about 100L of milk.

Chinese yeast balls, Chinese wine yeast or Chinese / Shanghai yeast balls are called Qū or jiǔqū in Chinese. They are used to make traditional Chinese alcoholic drinks.

This allround thermophilic cheese starter culture is particularly suited for semi hard and hard cow and goat cheeses: Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which require higher temperature ranges. It can also be used for Mozarella or pasta-filata.

A starter culture consists of various lactic acid bacteria that convert milk sugars (lactose) into lactic acid. So your milk becomes more acidic. They thus influence the taste, smell, texture and shelf life of your cheese.

White cheese mold – Geotrichum candidum is a white or grey mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheesessuch as Camembert, Saint-Nectaire, Reblochon and others.

An excellent semi-permeable casing suitable for all cooked sausages, but also for other sausages still to be smoked.

This soft cheese mesophilic- thermophilic starter culture is particularly suited mold ripened cheese such as Camembert, Brie, Roquefort, Gorgonzola and others.

The RotPot is a complete do-it-yourself kit that allows you to make the tastiest sauerkraut or kimchi at home through fermentation.

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.

Tofu or bean curd is a kind of young ‘cheese’ made from curdled soybean milk. It is popular as a meat substitute and is very nutritious. Homemade is infinitely better than store-bought.

Shio koji gives depth to the flavor of food (umami). It is also perfect for marinating vegetables, and for making meat and poultry juicier and more tender.

Jun tea is kombucha’s milder sister, brewed with green tea and honey. Our scoby’s are tested and completely safe.

Starter I contains Lactobacillus helveticus and Lactobacillus rhamnosus. The first is a well-known cheese bacterium that is often found in particularly Alpine cheeses, such as Comté, Gruyère, Emmenthal, fontina, Asiago and taleggio. Lactobacillus rhamnosus is also a well-known dairy and cheese bacteria known for its probiotic properties.

Bactoferm SafePro® F-LC is a sausage starter culture that provides a well-rounded Mediterranean flavor in addition to giving optimal Listeria prevention in fermented sausages.

Renowned Dutch food writer ‘Meneer Wateetons’ reveals all the butcher’s secrets and in this Worstbijbel  ‘sausage bible’.  He explains and shows all sausage-making techniques, with detailed instructions and clear step-by-step photos.  This ode to the sausage is aimed at the artisan do-it-yourselfer.

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.

Make your own delicious and healthy probiotic bubbly fermented soft drink with these real water kefir grains.

Over drank is hét handboek over bier, wijn en gedestilleerd. In dit lijvige handboek leert Meneer Wateetons je alles over het maken van je eigen speciaalbier, cider, wijn en sterke drank.

Bitecl LS 25 is a fast starter culture for rapid acidification of North American or Northern European sausage types. Good ‘clean’ dry sausage taste, so that your added spices come out best. Excellent color formation and stability.