Starter Cultures

Take your homemade fermentation to the next level with the best starter cultures available. Explore a variety of options to enhance the flavor and health benefits of your fermented foods.
Iphone, Sour Cream, Ipad, Yogurt Starter Culture, Raw Milk Yogurt, Make Your Own Yogurt, Homemade Yogurt, Making Yogurt, Raw Milk

The first step is learning to make clabber. To make clabber you will need raw milk. We have a video that will walk you through each step. Basically you leave a jar of raw milk in temperatures somewhere between 90-110 degrees fahrenheit. Within a few days the milk will form into a solid curd which is also known as clabber. After that for the next maybe 3-4 days you will start a new batch using a teaspoon from the previous batch and adding raw milk to the jar. When the milk forms a solid…

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Mike-Tricia Ruddick
5 Cultures You Can Use To Ferment Almost Anything Health, Foods, Kefir, Unique, Kombucha, Can, Culture, Food, Traditional Food

THE VERSATILITY OF STARTER CULTURES If you have a kombucha starter, you probably use that primarily for kombucha-making. If you have a sourdough starter, then you probably use that for making breads and baked goods. This makes perfect sense, since these cultures are kept and created specifically for that job. But in the kitchen where fermentation happens at rapid pace or sometimes in myriad of ways using a plethora of different foods, it is good to have a grasp of the what-and-how...

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June Lang
Healthy Recipes, Kombucha How To Make, How To Brew Kombucha, Kombucha Starter, Fermented Drink, Make Your Own Kombucha, Making Kombucha, Homemade Kombucha, Kombucha Tea

In order to make your own kombucha, you need to have a starter culture otherwise known as a SCOBY (Symbiotic Colony of Bacteria and Yeast). That is the SCOBY floating on top in the picture above. If you have kombucha-making friends who can peel you off a layer from their own culture, or don't mind ordering online and paying about $10 or so, you can get started that way, but if you don't have access to a mother (that's another word

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Liv Perschon