Please note that our piima yogurt starter culture is as a mesophilic yogurt, which in simple terms means it must be cultured at room temperature and does not require any special equipment. It is a true heirloom starter culture that can be used indefinitely and is very easy to use. Yogurt starter cultures are freeze […]
Please note that 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. Yogurt starter cultures are freeze dried and can be stored at […]
Please note that our ginger crystals are living cultures and for best results they should ideally be used within 48hrs of receiving them. The crystals require settling as they adjust to their new environment (they are very temperature sensitive) and this usually takes just a few days. However, as you are working with a living […]
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 […]
Your package will contain one Hibiscus Kombucha 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 hibiscus scoby to make 1 litre of hibiscus kombucha and once the first batch is complete you can always move up to a […]
How long does the second ferment take? There’s no exact amount of time here and no right or wrong way of doing it. We recommend you second ferment your kombucha for anywhere from 2-12 days. The exact amount of time you allow will depend on you personal taste so it’s a good idea to taste […]
Have questions about our Kombucha Cultures? Find answers to some of the most asked questions about this live culture: What is kombucha? Kombucha is tea that has been fermented by a symbiotic colony of bacteria and yeast (SCOBY). This culture is thought to have its origins in Manchuria (northern China) and is now consumed worldwide. […]
Have questions about Water Kefir Grains? Find answers to some of the most asked questions about this culture product: How do you make water kefir? Making water kefir is not difficult and in simple terms – Add the water kefir grains to a glass jar along with sugar water, let it sit, take the grains […]
Stronger flavour and extra fizz with a second ferment… A second fermentation is a great way to produce more flavour and more fizz in your water kefir. At this point you will have strained the grains and the remaining liquid (water kefir) will still have bacteria and yeasts that will feed on the new sugar […]
Looking to buy real live Organic Milk Kefir Grains? Having problems with your milk kefir grains? Check out our Troubleshooting FAQ’s for advice on how to keep our Milk Kefir Grains happy and healthy! What is milk kefir? Milk Kefir is derived from the turkish word keyif -meaning ‘good feeling’. It is a cultured dairy […]