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Make your own 3-star Poularde de Bresse en vessie or culatello with this beef bladder. The huge size of this bladder makes it suitable for the largest of chickens. Or any other application you have in mind.

A real starter culture for charcuterie. Bactoferm SAFEPRO B-LC-78 takes your charcuterie such as pancetta, coppa, bresaola or lonza to a new level.

Citric acid has many applications. It is widely used in the cheese production, among other things to easily make mozzarella yourself and in the preparation of vegan cheeses.

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!

Van Hees – Primal SK Soft is a slow working starter culture. Best suited for slow fermentation of Southern-european or Northern-european sausages. Very mild acification. Also very suitable to be used with GDL  

Foodgrade brush, made for waxing or coating maturing cheeses with coating. For home cheese making.  Don’t get your hands dirty!

A horse bone needle is used to test prosciutto and other charcuterie because it absorbs and releases scents quickly, which helps in telling if there’s any spoilage, but you can use it again immediately. Add a sheath for extra protection.

A starter for all charcuterie. RAPS Biostart RP takes your ham or other charcuterie such as pancetta, coppa, bresaola or lonza to a new level.

This vegetable fermention starter accelerates the lacto-fermentation process, ensuring a more rapid acidification of the environment and preventing the development of off-flavours and odours, as well as the presence of unwanted germs.

This unique vegetable fermentation starter culture helps you make your own fermented vegetables at home. Safe and predictable. Buy it here!

Make your own probiotic bubbly fermented soft drink with our authentic water kefir grains! In this water kefir starter kit, we combine our water kefir grains with our beautiful kefir jar so you have everything you need to make your own water kefir. An original and complete gift!

This package consists of 2 components

The British white sourdough starter is a type of sourdough starter that is commonly used in British baking. It is a mixture of flour and water that has been allowed to ferment naturally, creating a culture of wild yeast and lactic acid bacteria.

This Alpine cheese starter culture is suited for semi hard and hard cheeses. These Swiss-type cheeses are (semi)hard cheeses with a distinct character, like Emmental, Gruyère and Appenzeller, as well as the French Beaufort and Comté (from the Jura Mountains, near the Alps). Leerdammer or Maasdam cheese are Dutch versions of Alphine cheeses, and combined with our Propionibacterium shermanii you get the big holes in the cheeses.

Make your own vegan camembert and/or vegan blue cheese with our ‘all in one make your own vegan camembert/ blue cheese’ starter kit. Enough to make many kgs of real vegan camembert /brie style cheese and/or blue cheese. Don’t forget to make your choice of cultures.

Now including free online, English subtitled workshop ‘make your own vegan camembert and blue cheese’, by Meneer Wateetons!

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.

The big boy! No less than 1.8 to 2.5 kg of meat will fit in this 70 cm long intestine. Fat ends are made from the last part of the intestinal tract of the pig and are used, among other things, for Hausmacher liver sausage.

During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.

Ash is carbon, made from charred vegetable matter used for protection of cheese. Often used in goat cheeses. Can also be used for vegan cheese.

Barley koji gives depth to the flavor of food (umami). One easy way to start using koji is with dried peeled barley koji grains.

Kit for ‘Make your own yoghurt with this starter kit’. Not sold seperately.

This Kluyveromyces lactis yeast cheese culture produces many volatile aromatic compounds generating fruity notes and reducing the bitterness of cheeses. Its early implantation on the surface of cheeses prevents fungal contamination.