Fermented Food & Drinks

Raw SCOBY with starter liquid, makes ONE gallon. Enough kombucha starter to make ONE gallon, but your kombucha SCOBY can be reused any number of times.  Does not include tea or sugar. Packed by Oregon Kombucha.

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A one gallon glass jar.  Great for fermenting veggies or kombucha. Lids are sold separately.  Options are metal, plastic, and plastic with grommet. This item is excluded from free shipping offers

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This plastic lid will fit on our one gallon glass jars and features a continuous thread. It has a grommeted lid that will accommodate an airlock. Does not include the polyfoam liner that the undrilled lids contains.

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High quality dense, weave, washable and reusable. 100% cotton weave cheese cloth.Excellent for canning, wrapping cheese and wine making.2 square yards.Made in USA.

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An one gallon glass fermenting jar with a grommeted plastic lid and a medium sized cylinder airlock.    

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Singles will be a random color. If you prefer a certain color, you can add it to the "Special Instructions" section at the bottom of the cart page. 4-Packs will have one of each color. (Light blue, dark blue, purple, and red? The Pickle Pipe is the world's first one-piece, self-sealing, silicone and waterless airlock. When fermenting your own vegetables, it is important that carbon dioxide is allowed to escape (or else the jar can explode) and that oxygen is not allowed to enter (or else your food will spoil with mold). The Pickle Pipe maintains the perfect, maintenance-free fermenting environment without the need to burp your jars every day, or monitor the water levels of a clumsy 3-piece airlock. The patent-pending Pickle Pipe will allow you to "set and forget" your ferments without the daily maintenance of every other airlock solution in existence. Does not include metal lid ring.  

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This polypropylene plastic lid with polyfoam liner lid fits on our one gallon jars. 110-400 continuous thread. BPA Free

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This metal lid fits on our one gallon and half gallon jars. 110-400 continuous thread.

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High quality dense, weave, washable and reusable. Excellent for canning, wrapping cheese and wine making.100% cotton weave cheese cloth.2 square yards.Made in USA.

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A great fermenter option for kombucha brewing.  This 2.1 gallon (8L) glass beverage dispenser comes with an infusion chamber insert and stainless steel spigot.  This dispenser is also provides a great way to dispense lemon water, sun tea, or pre-mixed cocktails. Glass beverage dispenser Removable infusion chamber Stainless steel spigot *DO NOT PUT HOT LIQUIDS INTO THIS GLASS JAR*  

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This measuring spoon set is great for getting just the right amount of culture for your recipes when using large culture packs.DESCRIPTION: Stainless Steel with the following measurements Tad: 1/4 tsp. Dash: 1/8 tsp. Pinch: 1/16 tsp. Smidgen: 1/32 tsp. Drop: 1/64 tsp.  

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Old fashioned flour sack towels can be ideal for straining liquids or as a pastry cloth.  Other uses include dusting, polishing, drying dishes, cleaning windows, or for other projects. Includes 2 towels that measure 27.5" x 26.5" each (70cm x 68cm) 100% extra soft cotton, fast drying.Prewashed and preshrunk.

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Make your own tangy & delicious Greek Yogurt. This heirloom variety is a thermophilic (heat-loving) culture that requires a yogurt maker, Instant Pot or alternate heating method. Reusable- by reserving a bit from each batch, you can continue to make Greek Yogurt over & over! Greek yogurt was originally made with sheep's milk (oxygala, or "sour milk"), but is now most often made with cow's milk. The term "Greek yogurt" refers to two different things. One is "Greek-style", which refers to yogurt that has been strained to remove most of the whey, making it very thick & creamy. It's what you most often find in grocery stores, but is not necessarily made with a Greek yogurt culture. The second is Greek yogurt made using the specific bacteria for Greek yogurt. This heirloom variety can be strained too, but can also be used repeatedly with proper care. Great for making traditional tzatziki, dips, smoothies & more. You will receive: 2 packets of Greek Yogurt starter culture and instructions You will need: saucepan to heat the milk wooden or plastic spoon yogurt thermometer yogurt maker 1 quart milk 1 packet Yogurt starter culture (save 2nd packet in freezer for future use) Instructions: Activate your starter culture: Stirring frequently, heat 1 quart milk to 160° F. Clip yogurt thermometer to side of saucepan to monitor temperature. Once heated to 160° F., allow to cool to 110° F. Pour the cooled milk into yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in yogurt maker for 5-12 hours. Check after 5 hours to see if it has set (when set, it will move away from the side of the container in a solid mass, instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes. Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch. Making the next batch: Heat 1 quart milk to 160° F. Cool to 110° F. Pour cooled milk into yogurt maker insert. Add 1/4 cup finished yogurt and mix well. Cover & incubate in yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours. Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter. For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!). Ingredients: organic whole milk, Greek yogurt bacteria Probiotic bacteria found: S thermophilus and L. bulgaricus. CONTAINS MILK non-GMO, gluten free, organic, vegetarian

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Yukon sourdough starter - make your own hot & crusty Yukon sourdough. Sourdough is one of the easiest ferments and can be used for more than just bread. Reusable by reserving a bit from each batch, you can continue to make Yukon sourdough indefinitely. You will receive: 1 packet of dehydrated Yukon sourdough starter culture Ingredients: organic unbleached white flour, live active cultures. Contains wheat Non-GMO. Instructions here  

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Bulgarian yogurt starter culture - make your own rich & mildly flavored Bulgarian yogurt. This heirloom variety is a thermophilic (heat-loving) culture that requires a yogurt maker or alternate heating method. Reusable- by reserving a bit from each batch, you can continue to make Bulgarian yogurt indefinitely. You will receive: 2 packets of Bulgarian yogurt starter culture Ingredients: organic whole milk, live active cultures  Pro-bacteria found: lactobacillus delbrueckii subsps. Bulgaricus and Streptococcus salivarius subsp. Termophilus. Contains milk Non-GMO, gluten-free Directions: Activate your starter culture: Note: If using an Instant Pot, follow the manufacturer's instructions. 1. Stirring frequently, heat 1 quart milk to 160° F. Clip the yogurt thermometer to the side of the saucepan to monitor the temperature. Once heated to 160° F., allow to cool to 110° F.2. Pour the cooled milk into the yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in a yogurt maker for 5-12 hours. Check after 5 hours to see if it has been set (when set, it will move away from the side of the container in a solid mass instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes. Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch. Making the next batch: 1.Heat 1-quart milk to 160° F. Cool to 110° F. 2. Pour cooled milk into the yogurt maker insert. Add 1/4 cup of finished yogurt and mix well. Cover & incubate in a yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours. Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter. For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!).

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This 13.7" x 13.7" Square Cloth Fermenter Cover is perfect for Kombucha brewing! Made with breathable fabric, it helps keep your SCOBY healthy without letting in bugs or contaminants. Perfectly sized for larger open top fermenters.

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These square cloths are perfect for Kombucha brewing. Let your fermenting SCOBY breathe while keeping bugs and airborne contaminants out. Perfect for 1 gallon jar fermenters

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Danish rye sourdough - make your own fiber-rich rye sourdough with our danish rye starter. Sourdough is one of the easiest ferments and can be used for more than just bread. Reusable - by reserving a bit from each batch, you can continue to make danish rye sourdough indefinitely. Ingredients: organic rye flour, live active cultures Contains wheat Non-GMO. Vegan Instructions here  

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Make your own pleasantly mild camaldoli sourdough. Sourdough is one of the easiest ferments and can be used for more than just bread. Camaldoli is ideal for pizza dough & Italian-style bread. Reusable- by reserving a bit from each batch, you can continue to make camaldoli sourdough indefinitely. You will receive: 1 packet of dehydrated camaldoli sourdough starter culture Ingredients: organic unbleached white flour, live active cultures Contains wheat Non-GMO. Vegan. Instructions here  

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A pickle packer is an ideal tool for making fermented sauerkraut, kimchi, or other vegetables. Works well for tamping down a full jar of veggies, mashing them to release their juices, and to remove any air bubbles that may be present. The slender design allows it to be used for both wide and regular mouth mason jars. Can also be used to muddle mint leaves, citrus and spices when making cocktails. Made from European Beech Wood 12" long

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Filmjolk yogurt starter culture- make your own mildly tangy Filmjolk yogurt. Originally from Finland, this heirloom variety is mesophilic, meaning that it will culture at room temperature (70-77 degrees). No yogurt maker is required. Reusable- by reserving a bit from each batch, you can continue to make Filmjolk yogurt indefinitely! You will receive: x2 0.03 oz (.8g) packets each of Filmjolk yogurt starter culture Ingredients: organic whole milk, live active cultures Pro-bacteria found: lactococcus lactis, leuconostoc mesenteroides, and diacetyl. Contains milk Non-GMO, gluten-free Instructions

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Vegan yogurt starter Vegan yogurt starter culture- make your own mildly flavored vegan yogurt. This direct-set culture can be used with various non-dairy milk and thickeners. The vegan yogurt has a loose set and can be made denser by straining or using thickeners. You will receive: 4 packets of vegan yogurt starter culture which are 0.03 oz (0.8g) each Ingredients: rice maltodextrin, live active bacteria Contains bacteria: bifidobacterium bifidum, bifidobacterium lactis, lactobacillus acidophilus, lactobacillus casei, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus rhamnosus, and  streptococcus thermophilus Processed in a facility that also processes soy & wheat. Instructions here.  

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This stainless steel skimmer is a great option for use as a cheese curd ladle.  

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Desem sourdough starter (whole wheat) - make your own whole-grain bread with our flemish Desem (dutch for “leaven”) starter. Sourdough is one of the easiest ferments and can be used for more than just bread. Reusable - by reserving a bit from each batch, you can continue to make Desem sourdough indefinitely. You will receive: 1 packet, .13 oz (3.6g), of dehydrated Desem sourdough starter culture Ingredients: organic whole wheat flour, live active cultures Contains wheat Non-GMO. Instructions here  

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Set of two stainless steel drinking straws with cleaning brush. Specifications: Straws measure: 11" x .315" x .315" / 28cm x .8cm x .8cm Flexible brush is made to fit the full length of the straw:  12" / 30.5cm Fits 24-30 oz tumblers. Use with your favorite cups and travel mugs. Use for cocktails, smoothies, shakes, sodas, water, juices, coffee or tea, hot or cold. Dishwasher safe.

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Matsoni yogurt starter - make your own mild & creamy matsoni yogurt. Also known as Caspian sea yogurt, matsoni originates from the Caucasus region. This heirloom variety is mesophilic, meaning that it will culture at room temperature (70-77 degrees). No yogurt maker is required. Reusable- by reserving a bit from each batch, you can continue to make matsoni yogurt indefinitely. You will receive: 2 packets of matsoni yogurt starter culture Ingredients: organic whole milk, live active cultures Contains milk Non-GMO, gluten-free. Instructions

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Piima yogurt starter - make your own mild & creamy piima yogurt. Piima is an heirloom variety that originates from Scandinavia. It is mesophilic, meaning that it will culture at room temperature (70-77 degrees). No yogurt maker is required. Reusable- by reserving a bit from each batch, you can continue making piima yogurt indefinitely. You will receive: 2 packets piima yogurt starter Ingredients: organic whole milk, live active cultures Ingredients: organic whole milk, live active cultures Pro-bacteria found: S. Lactis car. Bollandicus and S. Taette. Contains milk Non-GMO, gluten-free. Instructions

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Viili yogurt starter culture- mildly flavored. Viili has a unique, viscous "Ropey" consistency. Originally from Finland, this heirloom variety is mesophilic, meaning that it will culture at room temperature (70-77 degrees). No yogurt maker is required. Reusable- by reserving a bit from each batch, you can continue to make Viili yogurt indefinitely. You will receive: 2 packets of viili yogurt starter culture which are .03 oz (0.8g) each. Ingredients: organic whole milk, live active cultures. Pro-bacteria found: Geotrichum Candidum, lactococcus lactis subsp. cremoris, lactococcus Lactis subsp. Lactis biovar, diacetylactis, Leuconostoc mesenteroides subsp. Cremoris and yeast strain Kluveromyces Marxianus and Pichia ferments. Contains milk Non-GMO, gluten-free   Instructions

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Make your own tangy, delicious Buttermilk. An heirloom kitchen staple, Buttermilk cultures at room temperature. Reusable- by reserving a bit from each batch, you can continue to make Buttermilk over & over! Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. Since modern butter in western countries is usually not made with cultured cream, but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. A starter culture helps with this process. Buttermilk is common in warm climates where unrefrigerated milk sours quickly. You will receive: 2 packets of Buttermilk starter culture & instructions. You will need: one quart canning jar or other glass jar coffee filter or paper towel to cover jar, and elastic band to secure cover wooden or plastic spoon 2 cups milk (avoid ultra pasteurized or UHT milk) 1 Buttermilk starter culture packet (save 2nd packet in freezer for future use) Activate your starter culture: 1)Put 2 cups milk in your jar. Add starter packet and stir until well dissolved. Cover with coffee filter & secure with elastic band. 2)Allow to culture at room temperature - 68° to 74° F is ideal. Choose a draft-free spot, out of direct sunlight, where your Buttermilk won't be disturbed. Check after 12 hours to see if it has set. When set, it will have a slightly gelatinous consistency and will pull away from the side of container when it is tipped. If not set, leave for up to another 36 hours, checking every few hours. When set, refrigerate for at least 6 hours. Your Buttermilk is now ready to enjoy. Be sure to reserve some back for your next batch. Making the next batch: 1)Put 3 cups milk in a jar. Add 1/4 cup of your finished Buttermilk ( always reserve some back for your next batch) and mix well. To make larger batches, use the same ratio: 1/4 cup finished Buttermilk per 3 to 4 cups milk. 2)Allow to culture for 12 to 18 hours (faster than when activating starter). Check every few hours until set. Larger amounts will take longer to set. When set, refrigerate for 6 hours. Your cultured Buttermilk is now ready to enjoy as is, or used in all kinds of recipes. 3)Buttermilk can be consumed straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Ingredients: organic milk, buttermilk bacteria non-GMO, gluten free, vegetarian, reusable, organic

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This system includes: --One heavy duty, very fine mesh, dutch weave stainless steel filter that fits a wide mouth (3″ internal diameter) Mason jar. --Two different silicone seals (use one at a time) --One wide mouth stainless steel lid to make everything leak proof and dishwasher safe. Use it to make cold brew coffee or iced coffee concentrate, hot or iced tea, nut milk, infused water or alcohol, or to filter or strain any liquid – all right in the jar! Scroll down for recipes. 2 sizes available to fit Wide Mouth Mason jars:  --Quart filter for 32oz or 24oz (Quart & Half) Wide Mouth jars --Half Gallon filter for 64oz Wide Mouth jars Use this filter system to make delicious cold brewed coffee and steep loose leaf tea for the perfect, smooth beverage any time of year! Coffee and tea made through this system is good for you and the environment.  Directions: For brewing and steeping: Only use the "wrap around" silicone seal that seals both sides of the metal filter (against glass and lid). This seal is optional if you keep the jar upright. Cold Brew Coffee - To make cold brew coffee concentrate, fill the filter tube about 3/4 full with coarse ground coffee, to allow for swelling. Pour in cold water to fill jar and allow it sit on your counter or in your fridge for 24 hours. Loose Leaf Tea - To steep loose leaf tea, combine 1-2 teaspoons of your favorite tea with 6-8 oz of cold water and place in fridge. Steep white or green tea for 6 to 8 hours; steep black or oolong tea for 8 to 12 hours depending on desired strength. Hot Coffee or Tea - You can also use this filter to make hot coffee and tea. Put the grounds or leaves in the filter, pour in 200 degree water, and wait a few minutes. Once brewing/steeping is complete, remove the filter, dump grounds/leaves into your compost, pour over ice, add your favorite coffee/tea additions and enjoy! For storing: Keep your brewed coffee and tea in your Mason jar fresh and leak proof with the other silicone seal and stainless steel lid included. Helpful tips: Be sure you use coarse ground coffee! A higher quality coffee grinder will give you a more consistent coarse grind. Cheaper grinders produce a mix of coarse all the way down to powdery grinds.  The cold brew coffee concentrate will be strong, so you may need to dilute it. Serve it hot or over ice, add sugar or dairy, or any other way you like! To make a more concentrated version, use more coffee grounds or steep for longer. Cold brew coffee is commonly made very strong and diluted at serving time. They are 10cm, 15cm, and 21cm tall. The mesh part is 7cm in diameter. The mesh is 50 micron dutch weave. All parts are dishwasher safe, and I find this the easiest way to clean them.

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This stainless steel standard turn style spigot is perfect for replacing the plastic spigot included on most beverage dispensers. The threaded portion of the spigot is 5/8" OD.

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The Pop Cultures Mexican Cheese Kit has everything you need to make fresh and delicious mexican cheese at home! All the instructions and equipment you need to make multiple batches of Queso Fresco and Queso Oaxaca. The Pop Cultures Mexican Cheese kit makes a great gift for a cheese lover, a home cook, or anyone that loves a fun DIY project. Plus, cheese making is a great way to spend time with friends and family, and is an activity that is definitely made easier with multiple sets of hands around! Includes: Cheese Basket Cheese Cloth Pocket Thermometer Sea Salt Vegetarian Rennet Tablets Citric Acid Easy to follow step-by-step instructions

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When waxing your cheese, a brush is a great tool to have on hand. This pastry brush has pliable, all natural boar hair bristles with a pine wood handle.Hand washing recommended. Measures: 7.5" x 1.5" x .25" / 19cm x 4cm x .6cmDIRECTIONS: Use to wax your finished cheese. When waxing, it is always best to apply two thin coats as opposed to one thick coat. Melt wax according to package directions. Apply first coat, allow to dry and apply a second, thin coat.

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The Pop Cultures Fermented Vegetable Kit makes it easy to transform any vegetable into something completely different! Trips to the grocery store or farmer’s market will never be the same once you taste what a little fermentation can do to your favorite veggies. Includes: 1 Gallon Fermentation Jar Lid with Airlock Fermentation Weight Stick-on Thermometer Sea Salt Easy to follow step-by-step instructions

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The patented ALFI® Bread Scorer is an outstanding baker’s tool that effortlessly and consistently ensures the proper rising of the dough in the oven. Requires minimal training, guesswork or learning-curve, and eliminates costly, time-consuming errors. Used in artisan bakeries and bakery chains for optimal baking efficiency. NSF Approved. It is ergonomically designed with a specially coated blade that minimizes dragging or pulling. You get the perfect score, every time!

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This eight ounce jar of this apple cider mother of vinegar is perfect for making up to 1 quart (32 oz) of cider vinegar. For hard cider 8%-10% ABV, add 8 oz of mother to 16 oz of hard cider to make 24 oz of vinegar. For hard cider 11%-16% ABV, add 8 oz of mother & 8 oz of water to 16 oz of hard cider to make 32 oz (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic w/a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth to prevent insect infestation. Allow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the new mother from your vinegar.  

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