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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!

Easy butcher’s net for shaping your coppa, large diameter sausages, pancetta or hams.

Medium fast starter culture Hela Germet is a medium-fast to slow starter culture, intended for Northern European and Southern European sausages. For dried sausages that achieve character and flavor due to a slow pH drop.

With Over Charcuterie in hand, you will be able make your own charcuterie like a professional butcher. Book is in Dutch.

A pig bladder is a classic ingredient that is not often used nowadays. It is used for the ‘en vessie’ technique or as a casing for sausage meat.

Glucono delta lactone (GDL) is a natural and safe food additive used as a preservative and acidity regulator. Among other things, it is used to acidify your dry sausage or make tofu.

Aspergillus sojae is used to make the ferment (kōji) of soy sauce, miso, mirin, and other fermented condiments such as tsukemono. You can make soysauce by fermenting soybeans with A. sojae, along with water and salt.

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.

In “Over Rook” (‘On smoke, Dutch) you will learn all there is to know about smoking meat, fish and vegetables.

This rye sourdough produces a slightly tart loaf, with a unique sourdough flavour. It can be used to make rye bread or give a bit of tang to regular wheat bread.

With this unique gluten free sourdough starter, you can make your own gluten free sourdough bread!

This vegan starter contains the famous Thermophilus culture and the Lb.Casei, providing the typical flavors of traditional cheeses.

A sow’s bladder is much larger than a normal pig’s bladder because sows are raised to reproduce and thus live a lot longer and become much larger and heavier, up to 250-300 kg. Size: around 2 liters

=== 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!

Brevibacterium linens is characteristic of smear ripened cheeses such as muenster and epoisses.

An excellent smoke and moisture permeable casing that is suitable for many different types of sausages.

The cylindrical perforated cheese mold is created for making Camembert cheeses. You can also make blue cheeses and any other soft cheeses with it. Includes a follower

This extraordinary edible plant-based casing was specially developed for use in vegetarian and vegan recipes. It enhances mouthfeel of your vegan sausage by adding a covering that adds structure and pleasant bite to the final product.

Propionibacterium shermanii is gas forming cheese bacterium. This culture is enough for 100 liters of milk. It produces a large amount of CO2 and is therefore responsible for large holes, but also for a nutty and sweet flavor such as in Emmenthaler cheeses and Leerdammer and Maasdam cheese.

Make your own probiotic bubbly fermented soda with this water kefir starter! Enough for up to 16 liters. Please note these are not kefir grains, you can find those here.