Fermented Food & Drink Cultures

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!).

Read more less

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

Read more less

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  

Read more less

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  

Read more less

Dehydrated milk kefir grains - easily rehydrated, use these grains to make your own gut-healthy milk kefir. Can be used for repeated batches. You will receive: 1 packet (1/2 tsp.) dehydrated milk kefir grains Ingredients: organic whole milk, live active cultures Pro-bacteria found:  Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lactobacillus kefiri, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus sake, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc mesenteroides subsp. mesenteroides, Pseudomonas, Pseudomonas fluorescens, Pseudomonas putida, and Streptococcus thermophilus. Yeast strains: Candida humilis, Kazachstania unispora, Kazachstania exigua, Kluyveromyces siamensis, Kluyveromyces lactis, Kluyveromyces marxianus, Saccharomyces cerevisiae, Saccharomyces martiniae, and Saccharomyces unisporus. Contains milk Instructions here.

Read more less

Tibicos, or water kefir, is a traditional fermented drink made with water and a symbiotic culture of bacteria and yeasts (SCOBY) held in a polysaccharide biofilm matrix created by the bacteria. It is often consumed as an alternative to milk-based probiotic drinks or tea-cultured products such as kombucha. Water kefir is typically made as a probiotic homebrew beverage. The finished product, if bottled, will produce a carbonated beverage. Use water, sugar and Water Kefir Grains to produce your own healthy, bubbly lacto-fermented beverage. Water Kefir is non-dairy and can be flavored easily. It has a much milder flavor than Kombucha. You will receive: 1 packet (2 tsp.) dehydrated Water Kefir Grains & 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 fine mesh plastic strainer (no metal) wooden or plastic spoon 1/ 4 cup sugar (unbleached evaporated cane sugar works best) 3 cups water (filtered, spring or well water is ideal) Water Kefir grains Notes on sugar: Water Kefir grains do like to have a bit of mineral content in the liquid. With spring or well water, the minerals are present. With tap or filtered water, many of the minerals are removed. You can use molasses, rapadura, or other minimally refined sugars as a supplement to replace those minerals. Be sure not to use too much, as over mineralization can also be a problem. Directions: 1) Heat one cup of the water. Put it in the jar and stir in the sugar until thoroughly dissolved. Add the rest of the water and stir again. 2) Add the Water Kefir grains to the sugar water. Cover & secure with elastic band. Allow to culture at room temp (68° to 78° F. is ideal). Choose a draft-free spot, away from direct sunlight, where the jar won't be disturbed. Dehydrated grains will take 3 to 5 days to rehydrate, live grains will be ready in 2 days. 3) When the dehydrated grains are plump & translucent, they are ready to make Water Kefir. Strain the grains from the liquid, using a plastic strainer. The first batch may have an off flavor when rehydrating- if so, it can be discarded. 4) For your next batch of Water Kefir, put the grains into fresh sugar water, following the same instructions. Let culture for 2 days. Longer culture times make a more sour product, shorter times make a sweeter product. As your grains increase in volume, you can move up to a larger container. Just use the same ratios: 1/4 c. sugar per quart. The more grains in the jar, the faster it will ferment.There are many ways to flavor and use your Water Kefir. Check out our instructions for a Second Fermentation. Ingredients: organic sugar and molasses, water kefir culture Probiotic bacteria found: Lactobacillus, Streptococcus, Pediococcus, and Leuconostoc, with yeasts from Saccharomyces, Candida, and Kloeckera. non-GMO, gluten free, vegan, organic, reusable, vegetarian  

Read more less

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  

Read more less

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

Read more less

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

Read more less

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.

Read more less

Milk Kefir is a fermented dairy beverage made using Milk Kefir "grains" (a nickname, no grains involved). It originated from the Caucasus and Balkan regions and is very popular throughout Eastern Europe. With overnight fermentation, the Kefir grains convert much of the lactose in the milk to lactic acid, making it much easier to digest than plain milk. Kefir contains a long list of beneficial bacteria and yeasts that can help improve digestive health. NOTE: if you're not planning to start your Milk Kefir right away, store it in the refrigerator until you are ready. Use our live grains to convert cow or goat's milk into gut-healthy milk Kefir. Raised with love and delivered fresh to you! You will receive: 1 tsp live Milk Kefir grains and 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 fine mesh plastic strainer (no metal) cow or goat milk (avoid ultra pasteurized or UHT milk) Milk Kefir grains Directions: Add the Milk Kefir grains to 2 cups milk in your jar. Cover with coffee filter & secure with elastic band. Allow to culture at room temp - 68° to 75° F. is ideal. Choose a draft-free place, out of direct sunlight, where your Milk Kefir won't be disturbed. Check in 24 hours. The Kefir will be ready when it has thickened slightly and has a pleasantly sour smell. Your first batch may have an off flavor - if so, the liquid can be discarded or used in a recipe after grains have been removed. It sometimes takes a cycle or two for the grains to wake back up after travel. When your Milk Kefir is ready, strain the grains from the finished Kefir (stirring it with a spoon first will make it strain easier). Put the grains in fresh milk and start your next batch. You can increase the amount of milk to 1 quart. As your grains increase in volume, you can continue to increase the amount of milk. The goal is to keep the ratio of grains to milk that produces Kefir to your taste. Longer culturing times make a more sour product, shorter times make a milder product. Your finished Milk Kefir can be enjoyed as is, or blended with fruit and/or honey for a delicious smoothie. Extra grains can be shared with friends, eaten, or dried and saved for future use. Ingredients: organic milk, live milk kefir grains CONTAINS MILK non-GMO, gluten free, organic, vegetarian Probiotic bacteria found: Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lactobacillus kefiri, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus sake, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc mesenteroides subsp. mesenteroides, Pseudomonas, Pseudomonas fluorescens, Pseudomonas putida, and Streptococcus thermophilus. Yeast strains: Candida humilis, Kazachstania unispora, Kazachstania exigua, Kluyveromyces siamensis, Kluyveromyces lactis, Kluyveromyces marxianus, Saccharomyces cerevisiae, Saccharomyces martiniae, and Saccharomyces unisporus. organic, non-GMO, gluten free, reusable

Read more less

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

Read more less

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

Read more less

Red star active dry yeast provides the rising power for breads and buns made the traditional way or the bread machine way. Dissolve the yeast in warm water for the traditional method, or blend it into the dry ingredients for the mixer method. Gluten Free GMO Free Kosher

Read more less

Packet includes Koji mold spores, and makes to 22 liters of Sake, with alcohol of 14-18%. Additional ingredients required are 4.2 lbs of medium grain rice, wine yeast and 5 gms citric acid.

Read more less

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

Read more less

This eight ounce jar of this malt mother of vinegar is perfect for making up to 2 quarts (64 oz) of malt vinegar from beer. For beer of alcohol content of 8%-10% ABV: add 8 oz of mother of vinegar to 16 oz of the beer of your choice to make 24 oz of vinegar. For 6% ABV to 8% ABV: add 8 oz of mother of vinegar to 24 oz of the beer of your choice 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 w/cheesecloth to block insects. Allow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the mother from your vinegar.

Read more less

This eight ounce jar of this rice wine mother of vinegar is perfect for making homemade rice vinegar. With 16 oz of rice wine, you can make up to 1 quart (32 oz) of rice vinegar. Add 8 oz of mother of vinegar & 8 oz of water to 16 oz of 10-12% rice wine 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 w/cheesecloth or gauze to prevent insect infestation. Allow to sit 6-12 weeks. Best growth is in temperatures of 80-85 degrees Fahrenheit. You can reuse the new mother that grows on the top of your vinegar. The mother may sink, but will regrow over time until done.

Read more less

This eight ounce jar of white wine mother of vinegar is perfect for making up to 1 quart (32 oz) of white wine vinegar. For wine with sulfites, add 1 tsp of 3% hydrogen peroxide to remove sulfites. Shake or stir to mix. Add 8 oz of mother of vinegar & 8 oz of water to 16 oz of white wine to make 32 oz (1 qt) of vinegar. Place in glass, wood, or food safe HDPE plastic with a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth or gauze to prevent insect infestation. Allow to sit 6-12 weeks. Best growth is in temperatures of 80-85 degrees Fahrenheit. You can reuse the new mother that grows on the top of your vinegar.

Read more less

Tempeh Starter Culture (Rhizopus Oligosporus) Make your own high-protein meat substitute with our Tempeh Starter Culture. An Indonesian staple, Tempeh is very versatile and can be flavored and used in many ways. Tempeh is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is traditionally made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Can be made with beans, grains, or a mix of the two. Note: A food dehydrator is the best way to maintain the proper temperature (80° to 90° F.) while culturing your Tempeh. Use a thermometer to monitor temperature. You will receive: 2 packets Tempeh starter and instructions You will need: 6-8 quart pot for soaking, then boiling soybeans large bowl colander thermometer kitchen towel, paper towels, or hair dryer to dry beans thoroughly food dehydrator ( or other means of maintaining 85° to 90° F. temp) 3 quart-sized plastic zip bags that have been perforated with pin holes that are 1 inch apart 2 cups dry soybeans ( other dry beans can also be used) 2 tablespoons white vinegar 1 packet Tempeh starter culture (save other packet in freezer for future use) Directions: The beans will need to be dehulled (outer skins removed). Soak the beans overnight or for at least 10-12 hours. Use a pot large enough to allow for the beans to nearly triple in size. Massage the beans with your hands to split & loosen the hulls from the beans. Skim off the hulls as they float to the top. Using the colander, drain off the water & rinse several more times to remove the hulls. Boil the dehulled beans for 1 hour. Drain off the cooking water. Dry the beans by patting them with a clean cloth, paper towels, or using a hair dryer on low. The beans should be dry to the touch. Put the beans in a dry bowl and allow to cool to lukewarm temperature (95° -98° F. ). Add the 2 tbsp. vinegar into beans and mix well. Sprinkle in the starter culture and mix well again. It's very important to distribute the culture throughout the beans. Pack the beans into the plastic bags & seal. The holes will allow the beans to breathe as they ferment. Press the bags firmly until flat, and an even 1 inch or so in thickness. Place the bags in a dehydrator & culture at 85°- 90° F. Sometime between 12 and 24 hours, white spores (mycelium) will spread over & throughout the beans. When this occurs, reduce the heat. The process has begun. When the beans have become a firm mass held together by the spores, the Tempeh is finished. This usually takes 36-48 hours, but can take up to 3 or 4 days. Store your finished Tempeh in the refrigerator for up to 10 days, or in the freezer for 2 months. Tempeh can be marinated & flavored however you'd like, and has endless uses. Ingredients: rice, tempeh culture (rhizopus oligosporus) gluten free, vegan, vegetarian, soy free, non-GMO

Read more less

Tempeh Blend Starter Culture (rhizopus oligosporus and rhizopus oryzae) This starter is a combination of 2 spores, making it more versatile for use with a variety of legumes & grains other than soybeans. Make your own high-protein meat substitute with our Tempeh Blend Starter Culture. An Indonesian staple, Tempeh is very versatile and can be flavored and used in many ways. Tempeh is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is traditionally made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Can be made with beans, grains, or a mix of the two. Note: A food dehydrator is the best way to maintain the proper temperature (80° to 90° F.) while culturing your Tempeh. Use a thermometer to monitor temperature. You will receive: 2 packets Tempeh starter and instructions You will need: 6-8 quart pot for soaking, then boiling soybeans large bowl colander thermometer kitchen towel, paper towels, or hair dryer to dry beans thoroughly food dehydrator ( or other means of maintaining 85° to 90° F. temp) 3 quart-sized plastic zip bags that have been perforated with pin holes that are 1 inch apart 2 cups dry soybeans ( other dry beans can also be used) 2 tablespoons white vinegar 1 packet Tempeh starter culture (save other packet in freezer for future use) Directions: The beans will need to be dehulled (outer skins removed). Soak the beans overnight or for at least 10-12 hours. Use a pot large enough to allow for the beans to nearly triple in size. Massage the beans with your hands to split & loosen the hulls from the beans. Skim off the hulls as they float to the top. Using the colander, drain off the water & rinse several more times to remove the hulls. Boil the dehulled beans for 1 hour. Drain off the cooking water. Dry the beans by patting them with a clean cloth, paper towels, or using a hair dryer on low. The beans should be dry to the touch. Put the beans in a dry bowl and allow to cool to lukewarm temperature (95° -98° F. ). Add the 2 tbsp. vinegar into beans and mix well. Sprinkle in the starter culture and mix well again. It's very important to distribute the culture throughout the beans. Pack the beans into the plastic bags & seal. The holes will allow the beans to breathe as they ferment. Press the bags firmly until flat, and an even 1 inch or so in thickness. Place the bags in a dehydrator & culture at 85°- 90° F. Sometime between 12 and 24 hours, white spores (mycelium) will spread over & throughout the beans. When this occurs, reduce the heat. The process has begun. When the beans have become a firm mass held together by the spores, the Tempeh is finished. This usually takes 36-48 hours, but can take up to 3 or 4 days. Store your finished Tempeh in the refrigerator for up to 10 days, or in the freezer for 2 months. Tempeh can be marinated & flavored however you'd like, and has endless uses. Contains: organic rice powder, tempeh blend culture (rhizopus oligosporus and rhizopus oryzae) organic, non-GMO, vegan, vegetarian

Read more less

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.  

Read more less

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

Read more less

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  

Read more less