Payment Confirmation

Thank you for your payment. Your transaction has been completed, and a receipt for your purchase has been emailed to you. Log into your PayPal account to view transaction details. Please Note: The cultures will be very hungry when they arrive, please ensure you feed them as soon as possible. Once received all live cultures […]

Jun Tea FAQ’s

Have questions about Jun Tea? Find answers to some of the most asked questions about this culture product: How to make Jun Tea? Making jun tea is not difficult and in simple terms – Add the jun tea culture to a glass jar containing green tea and raw honey, then allow sit for 3-6 days. […]

How to Make Jun Tea

Your package will contain one Jun Tea Scoby Culture and enough Starter Tea to get you going with your first brew. We have sent you enough starter tea and a large enough scoby to make 1 litre of Jun Tea and once the first batch is complete you can always move up to a bigger […]

How to Make Bulgarian Yogurt

Our Bulgarian Yogurt Starter Culture is as a Thermophilic Yogurt, which in simple terms means it must be cultured using a yogurt maker. It is a true heirloom starter culture that can be used indefinitely and is very easy to use. The ideal temperature is 42 degrees. However, not all yogurt makers will have a […]

How to Make A-Fil Yogurt

Our freeze dried A-Fil Yogurt Starter Culture will culture best at a room temperature of approx 20-25C. How to activate your freeze dried Yogurt Starter Boil 250ml of full fat pasteurised milk and let it sit to bring back down to room temperature. Add the A-Fil freeze dried yogurt starter culture to the milk and […]

How to Make Amasi Yogurt

Our freeze dried Amasi Yogurt Starter will culture best at a room temperature of approx 20-25C. How to activate your freeze dried Yogurt Starter Boil 250ml of full fat pasteurised milk and let it sit to bring back down to room temperature. Add the Amasi freeze dried yogurt starter culture to the milk and stir […]

How to Make Piima Yogurt

Our freeze dried Piima Yogurt starter will culture best at a room temperature of approx 20-25C. How to activate your freeze dried Yogurt Starter Boil 250ml of full fat pasteurised milk and let it sit to bring back down to room temperature. Add the Piima freeze dried yogurt starter culture to the milk and stir […]

How to Make Greek Yogurt

Our Greek Yogurt Starter Culture is as a Thermophilic Yogurt, which in simple terms means it must be cultured using a yogurt maker. It is a true heirloom starter culture that can be used indefinitely and is very easy to use. The ideal temperature is 42 degrees. However, not all yogurt makers will have a […]

How to Make Ginger Water

As soon as the Ginger Water Crystals arrive in the mail it’s always best to start the fermentation process as soon as possible. However, if you’re not planning to start your ginger water right away, go ahead an store them in the refrigerator, they will keep until the stated use by date. We have sent […]

Hibiscus Kombucha FAQ’s

Have questions about our Hibiscus Kombucha Cultures? Find answers to some of the most asked questions about this culture product: How to make hibiscus kombucha? Making hibiscus kombucha is quite similar to making plain kombucha. It’s not at all difficult and in simple terms – Add the kombucha culture to a glass jar containing hibiscus […]