Cutting Edge Cultures | Prebio Plus (inulin, acacia, FOS)

Introducing the LR Superfood Starter by Cutting Edge Cultures—the ultimate solution for crafting a unique cultured dairy product at home. Key Features Unique Cultured DairyUnlike conventional yogurt, LR Superfood is a distinct cultured dairy product fermented with Lactobacillus reuteri bacteria, offering a pleasantly tangy flavour and smooth texture. 'Low and Slow' FermentationFermented at a consistent 100°F (approximately 37.8°C) for 36 hours, this method allows the beneficial bacteria to proliferate extensively, resulting in a rich and creamy cultured dairy product. High-Quality IngredientsContains live cultures of Lactobacillus reuteri (LR007 strain) and non-GMO fructooligosaccharides (FOS). Note: Packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. Product Details Form: Powdered starter culture Quantity: Each package contains 4 sachets, sufficient to make up to twenty 1-litre batches. Storage: Store in the refrigerator or freezer upon receipt to maintain potency. This product is formulated to be shipped without refrigeration. Suggested Uses Homemade Cultured DairyCreate your own batch of LR Superfood at home, enjoying its unique taste and texture. Culinary IngredientIncorporate into smoothies, dressings, or desserts for added flavour and creaminess. Summary Instructions for Use (See images above or link below for full instructions) Prepare the MixtureIn a clean glass jar, combine 2 tablespoons of prebiotic fibre (such as Prebio Plus) with the contents of 1 sachet of LR Superfood Starter. Add approximately 1.5 cups of dairy (cold, or up to 100°F/37.8°C). Whisk well to avoid clumping and ensure even distribution. Do not blend. Add Remaining DairyStir in the remainder of the dairy, leaving some headspace in the jar. Mix well for even distribution. Do not blend. FermentationCover the jar lightly with a loosely fitting lid or plastic wrap. Ferment at 100°F (37.8°C) for 36 hours, away from direct airflow and other ferments. Do not stir or open the jar during fermentation. StorageOnce fermentation is complete, refrigerate the cultured dairy to slow down bacterial activity and preserve freshness. ReculturingUse a portion of your finished LR Superfood to culture subsequent batches, repeating the process several times as desired. Find Full Instructions at https://cuttingedgecultures.com/lr-dairy-instructions/ Find FAQs at https://cuttingedgecultures.com/lr-faqs/ Please note:  This product is packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. Elevate your home fermentation projects with the LR Superfood Starter by Cutting Edge Cultures—bringing the art of cultured dairy making to your kitchen with ease and precision.

This product is formulated to be shipped without refrigeration. Please refrigerate on receipt.   Ingredients: Freeze-dried live active heirloom cultures (Lactobacillus bulgaricus and Streptococcus thermophilus). May contain traces of dairy. Contains live probiotics. Heirloom. Traditional. Non-GMO. Packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. The pouch contains 2 packets. Each packet makes 1 quart of yogurt, which can be recultured many times. Make thick, probiotic-rich Greek yogurt in 4 easy steps! You’ll love it! Make fresh yogurt again & again, by reculturing! Since ancient times, people in the Mediterranean basin have been making traditional heirloom yogurt to nourish themselves and their families. This wholesome, probiotic-rich, velvety, living yogurt is known as Greek Yogurt. Now you can make this exquisite staple yourself, in 4 easy steps. You don’t need an appliance. Strain the yogurt to make it high in protein, and save money by perpetuating your yogurt again and again. Make healthy desserts free of added sugars, artificial flavors, or mystery ingredients: Top a few scoops of yogurt with fruits and nuts to make a real, unprocessed, fruit-flavored yogurt, brimming with live probiotics, that doesn't get any fresher than that! Better than any yogurt in the store. Nurture your microbiome. These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.  This product is formulated to ship without refrigeration. Refrigerate or freeze it on receipt until you're ready to use it. Instructions for making Easy Greek Yogurt   To activate your starter, make the initial batch with a sachet of starter culture. You'll need a yogurt maker, a sous-vide, or a similar appliance OR an insulated flask/Thermos, to maintain a warm temperature to incubate the yogurt. The yogurt needs to be sufficiently warm for several hours. It's normal for the first batch to come out weaker. This is the activation batch. You can consume it and use it to make your next batch. Fermentation will get stronger in the next few cycles.  Remember to save ¼ cup of the resulting yogurt to use as a starter for your next batch. Repeat this many times to make yogurt again and again! Makes: up to 1 quart/liter of yogurtPreparation time: 10 minutes (+ 8 hours incubating in an appliance, and up to 24 hours, if needed, if not using an appliance) You’ll need: A yogurt maker, sous-vide, or similar device OR a well-insulated flask/Thermos that holds up to 1 quart/liter, and an insulated box Up to 1 quart/liter dairy milk 1 sachet of Easy Greek Yogurt Starter (or ¼ cup of yogurt made with our Easy Greek Yogurt Starter) A thermometer Optional: Cheesecloth or ultra-fine mesh plastic/nylon strainer. 4 easy steps: WARM: If using ultra-pasteurized milk, gently heat it to 110°F (43°C) − boiling is not necessary. If using milk that has not been ultra-pasteurized, slowly heat it to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding. MIX: Pour into the yogurt maker's container or insulated flask/Thermos and gently stir in 1 sachet of Easy Greek Yogurt Starter (or ¼ cup of yogurt made with Easy Greek Yogurt Starter) until completely dissolved. Do not whisk. INCUBATE: If using a yogurt maker or similar appliance: Place the container in the yogurt maker, cover, and follow the appliance's instructions (or incubate at 110°F (43°C) for 8 hours). If the yogurt hasn't thickened, extend the incubation for 2-4 more hours, checking every 2 hours. Don't disturb the yogurt while incubating. If using a flask or Thermos: Close the lid, wrap with a blanket, towel, coat, sweater, or similar insulation on all sides, including top and bottom, and place in an insulated coolbox or styrofoam box. Incubate for 8-10 hours, and several more hours (up to 24) if the texture hasn't thickened. Don't disturb the yogurt while incubating. STORE: When the yogurt has thickened and has a pleasantly tangy flavor, it's ready. Secure the lid and refrigerate for at least 6 hours to set. The yogurt will continue to firm up as it chills. Keep the finished yogurt refrigerated. OPTIONAL: After refrigeration, strain the yogurt using a cheesecloth or ultra-fine mesh plastic/nylon strainer to make it even thicker and to increase the ratio of protein. When the liquid (known as whey) is removed from the yogurt via straining, the remaining protein becomes more concentrated.  Make subsequent batches (many times over!): Once you've made your first yogurt, repeat the previous steps, but use ¼ cup of your finished yogurt as your starter culture (instead of a sachet). This is called ʻreculturingʼ, and you can repeat it many times to make homemade yogurt again and again. For optimal results, reculture within two weeks. FAQs   What kind of milk should I use? Any type of pasteurized or ultra-pasteurized dairy milk (skim, 1%, 2%, or whole). You can add a splash of Half & Half or cream, but don’t use all cream or Half & Half as it doesn’t have enough lactose for the bacteria to form yogurt. Goat milk may yield thin results. We haven’t tested shelf-stable, raw, or dairy-free options. Is the starter dairy-free/lactose-free? No, the starter may contain traces of dairy, is manufactured in a facility that also processes products containing dairy, and is designed to ferment dairy. That said, the presence of dairy in the starter is minuscule. The starter is comprised almost entirely of freeze-dried bacterial strains, with just a trace of dried organic skim milk powder as the medium on which the strains are proliferated. The tiny amount of milk powder that remains after proliferation is packaged with the strains and is metabolized when you make yogurt, during fermentation, so practically, almost none remains in the finished yogurt. That said, if you’re looking for a dairy-free option, you will need to decide whether this is suitable for you. Please note that we haven't tested our starter with dairy-free beverages. Is there a carrier in the starter? Not really. The starter is comprised almost entirely of freeze-dried strains, with just a trace of dried organic skim milk powder as the medium on which the strains are proliferated. The tiny amount of milk powder that remains after proliferation is packaged with the strains, with no additional carrier. What’s the difference between the Greek and Skyr yogurt starters? Both Greek and Skyr are heirloom (self-perpetuating and traditional), and yield thick, mild, and creamy yogurts, with some variation in texture and flavor. They originate in different parts of Europe and contain slightly different types of species, and slightly different proportions of each species. Please do not ferment them together; they are two distinct products. The composition of combined batches has not been tested. How can I make my yogurt thicker/high-protein? After refrigeration, strain the yogurt using a cheesecloth, towel, or an ultra-fine mesh plastic strainer. When the liquid (known as whey) is removed via straining, the remaining protein becomes more concentrated. Higher fat milk will naturally yield thicker results. Goat and low fat milk will yield thin results. Use whole milk. You can add a splash of cream or Half & Half (known outside the USA as 'coffee cream' or similar, and made of part cream part milk). Donʼt use only cream or Half & Half, as they may not have enough lactose to form yogurt. Even if not fully firm, the yogurt will firm up in the refrigerator overnight. My yogurt is still liquid after incubation. Your jar may have been too cold. You could try placing it in a container filled with warm water (not hot), or next to a warmed-up neck-heating pad (like the ones used for pain relief). Change the water (or re-heat the pad) once it cools, as necessary. Check the yogurt after a couple of hours, without disturbing it. If this is the activation batch (when you use starter from a sachet), your yogurt may not be fully set. It will firm up in the refrigerator. It's normal for the first batch to come out weaker. Fermentation will get stronger in the next few cycles. Low-fat and goat milk yield thin results. When incubating without an appliance, use a good-quality, well-insulated, sturdy stainless steel flask/Thermos (or a glass jar), and make sure it's well-wrapped on all sides, including top and bottom, and placed in an insulated box. The aim is to keep the yogurt warm enough for incubation to occur. Always follow the instructions closely, including recommended ingredients.    There's some translucent liquid in my jar. This is either natural condensation, or whey that occurs naturally in dairy fermentation. It will subside in the refrigerator. Can I make yogurt if I don't have a device or insulated flask? Yes. Use a quart glass jar and follow the Thermos instructions. Make sure to keep the jar warm during incubation. For that, you could use a container filled with warm water (not hot) or a warmed-up neck-heating pad like the ones used for pain relief, and change the water (or re-heat the pad) once it cools, as necessary. Keep the jar as insulated as possible. Why do we heat pasteurized milk? To eliminate any competing bacteria, and to denature the protein so that it forms a thicker curd. Ultra-pasteurized milk should only be warmed up to 110°F (fermentation temperature). How to prevent the milk from scorching? Keep stirring even when using a non-stick pot. Another effective method is the double-boiler, which provides indirect heat. To use this method, place your milk in a smaller pot, and place that pot inside a larger pot filled with water. This way, you won't be heating the milk directly. Make sure the water level does not exceed the bottom of the smaller pot. Keep stirring the milk as it heats up. How to ensure the starter powder dissolves in the jar? Mix it well with a spoon. One trick is to mix the powder in a smaller jar with a smaller quantity of milk, and then add the mixture back into the main jar, stirring well to combine. I let the milk cool too much. What should I do? Gently heat the milk back to 110°F (43°C) and then add the starter and proceed with the rest of the process. Can I whisk the starter into the milk? Whisking introduces bubbles that may slow down fermentation. Use a spoon to mix in the starter until completely dissolved. What if the temperature drops while incubating? The yogurt needs to be sufficiently warm for several hours for incubation to occur. While 110°F is ideal, fermentation will occur at a range of about 104 -110°F. One trick is to pour the milk into the Thermos when the milk is just over 110°F. The contact with the Thermos will drop the temperature a little. It's normal for the temperature to slowly decrease if not using a device. Keep the Thermos well-wrapped and insulated, and do not disturb the contents while incubating. If you don't have an insulated box, you can place your Thermos inside a well-insulated appliance such as the microwave or oven without switching it on, just to provide insulation. Should I secure the lid while incubating? It doesn't really matter whether the lid is secure or loose, or if you just use the device's cover, or even just a towel or similar. The idea is to minimize heat loss and prevent unwarranted contaminants from entering the jar. While the bacteria in this starter do need some air, the gap between the liquid and the lid, even if secure, should be sufficient.  I want to make larger quantities. Increase quantities only after you have continuous good results. This may take a couple of cycles until the bacteria fully kick into gear. Use your ready yogurt as your starter, without adding starter from the sachet. Keep the ratios in proportion: To make 2 quarts/liters, use 2 quarts/liters of milk and ½ cup of your ready yogurt as your starter. Why is the yogurt stringy? The bacteria in this yogurt naturally have this effect. How often should I reculture? Ideally, within two weeks or so.  How many times can I reculture? For as long as your batch thickens and comes out like yogurt. How long does an unopened sachet of starter keep in the refrigerator? The Best By date is printed on each pouch and sachet. Keep in the refrigerator or freezer until you're ready to use it. Can I freeze the yogurt? Yes, freezing does not kill the bacteria. You can make ice cream with it, but expect the texture to be grainier. We haven't tested yogurt recultured from a previously-frozen yogurt.  How should I store the yogurt while I'm away? If you plan on consuming/reculturing the yogurt within a couple of weeks, keep it in the fridge. Flavor and texture may change over time. When you get back, check if it's still good. If you use it to make a new batch, you may need to extend culturing time and/or use more of your existing yogurt (as a starter) to let the bacteria catch up by proliferation. It may take a few cycles to return to full vigor. If the new batch turns out fine, keep using it. If not, discard, and use a new starter from a sachet to start over. We haven't tested yogurt recultured from a previously-frozen yogurt. Do you ship to Hawaii / Alaska / Puerto Rico? Yes. Shipping fees to Hawaii, Alaska, and Puerto Rico are the same as to any address within the contiguous USA. We use ambient shipping (non-refrigerated and without ice). Our starters are designed to remain active for several weeks in transit in hot weather, without refrigeration or ice. The formula and the packaging provide excellent protection for the live strains. See "I live in a hot place. Is the starter still active if it's shipped unrefrigerated in hot weather?" I live in a hot place. Is the starter still active if it's shipped unrefrigerated in hot weather? Yes. Our starters are not affected by heat in unrefrigerated transit. They are designed to remain active for several weeks in hot weather, including heatwaves, without refrigeration or ice. The formula and packaging provide excellent protection for the live strains, which are freeze-dried and not heat-sensitive in the sealed packet. We have thoroughly tested this. For this reason, we use ambient shipping, which is significantly less costly for the customer. We keep the starters in a cold warehouse until orders are shipped, and when your order is shipped we send you a tracking number so that you can see when it is due to arrive. Once received, the starter should be refrigerated or frozen for the longterm, and you can use it as normal. It's normal for the first batch to come out weaker. The bacteria take a cycle or two to fully kick into gear. This has nothing to do with the unrefrigerated shipping.  I forgot to refrigerate the starter. Is it still active? This depends on how long the starter has been left at ambient temperature. The starter is designed to remain active for several weeks in hot weather, including heatwaves, without refrigeration or ice, for transit purposes. The formula and packaging provide excellent protection for the live strains. If the delay is much longer and the temperatures are very high, the viability may be affected. If your batch thickens and tastes like yogurt, you're good. It's normal for the first batch to come out weaker. This is the activation batch. Fermentation will get stronger in the next few cycles. What are the starter's caloric/nutrition facts? These are printed on the back of the pouch. The final yogurt's nutritional values depend on the dairy you use. For example, whole milk will have more fat than skim milk.  Is the starter certified Kosher? No. Our starters are not certified Kosher. Where is the starter made? In the EU.

Easy Kefir Starter by Cutting Edge Cultures The simplest way to craft delicious, tangy kefir at home with ease. Key Features Effortless PreparationTransform your preferred dairy milk into kefir with minimal effort. Simply add one sachet to a quart (approximately 1 litre) of milk, let it culture at room temperature for 18–24 hours, and enjoy a refreshing, pourable beverage. High-Quality IngredientsContains active bacterial strains (Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Lactobacillus acidophilus, Saccharomyces cerevisiae, Kluyveromyces lactis), kefir grains, and maltodextrin. Note: Packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. Cost-EffectiveEach box includes four sachets, and you can reculture each batch several times. Product Details Form: Powdered starter culture Quantity: 4 sachets per box Storage: Store in the refrigerator or freezer until use. This product is formulated to be shipped without refrigeration; please refrigerate upon receipt. Suggested Uses Create homemade kefir to enjoy on its own or incorporate into smoothies, dressings, and baked goods. Experiment with different dairy milks, such as whole, semi-skimmed, or skimmed, to achieve your preferred taste and consistency. Summary Instructions for Use (Note: See full instructions at link below) Pour four cups of milk into a quart-sized jar. The milk doesn’t need to be warm, it can be cold from the fridge. Sprinkle the entire contents of one Easy Kefir starter packet into the jar and mix well with a spoon. Secure the lid. Let the mixture ferment at room temperature (ideally around 72° - 75° F) for 18 to 24 hours. If the temperature is below 72° let it ferment a little longer. You will know it's ready when the milk has thickened and has a distinctive, sour fragrance. Final consistency is pourable, akin to thin yogurt. Place in the refrigerator. Even in the refrigerator the fermentation process will continue, but the chill will slow it down. Find full instructions at:  https://cuttingedgecultures.com/easy-kefir-instructions/ Find FAQs at: https://cuttingedgecultures.com/easy-kefir-faqs/ Elevate Your Beverages With the Easy Kefir Starter, bring the rich tradition of kefir-making to your kitchen and enjoy consistent results with every batch.

This product is formulated to be shipped without refrigeration. Please refrigerate on receipt. Ingredients: Freeze-dried live active heirloom cultures (Lactobacillus bulgaricus and Streptococcus thermophilus). May contain traces of dairy. Contains live probiotics. Heirloom. Traditional. Non-GMO. Packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. The pouch contains 2 packets. Each packet makes 1 quart of yogurt, which can be recultured many times. Make traditional Skyr yogurt in 4 easy steps! You’ll love it! Make fresh yogurt again & again, by reculturing! For thousands of years, Icelanders have been making a thick, heirloom dairy superfood that lies somewhere between cheese and yogurt, to nourish themselves and their families. This superfood is known as Skyr. Now you can make this exquisite staple yourself, in 4 easy steps. You don’t need an appliance. Strain the Skyr to make it high in protein, and save money by perpetuating it again and again. Make healthy desserts free of added sugars, artificial flavors, or mystery ingredients: Top a few scoops of yogurt with fruits and nuts to make a real, unprocessed, fruit-flavored yogurt, brimming with live probiotics, that doesn't get any fresher than that! Better than any yogurt in the store. Nurture your microbiome. These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.  This product is formulated to ship without refrigeration. Refrigerate or freeze it on receipt until you're ready to use it. Instructions for making Easy Skyr Yogurt   To activate your starter, make the initial batch with a sachet of starter culture. You'll need a yogurt maker, a sous-vide, or a similar appliance OR an insulated flask/Thermos, to maintain a warm temperature to incubate the yogurt. The yogurt needs to be sufficiently warm for several hours. It's normal for the first batch to come out weaker. This is the activation batch. You can consume it and use it to make your next batch. Fermentation will get stronger in the next few cycles.  Remember to save ¼ cup of the resulting yogurt to use as a starter for your next batch. Repeat this many times to make yogurt again and again! Makes: up to 1 quart/liter of yogurtPreparation time: 10 minutes (+ 8 hours incubating in an appliance, and up to 24 hours, if needed, if not using an appliance) You’ll need: A yogurt maker, sous-vide, or similar device OR a well-insulated flask/Thermos that holds up to 1 quart/liter, and an insulated box Up to 1 quart/liter dairy milk 1 sachet of Easy Skyr Yogurt Starter (or ¼ cup of yogurt made with our Easy Skyr Yogurt Starter) A thermometer Optional: Cheesecloth or ultra-fine mesh plastic/nylon strainer. 4 easy steps: WARM: If using ultra-pasteurized milk, gently heat it to 110°F (43°C) − boiling is not necessary. If using milk that has not been ultra-pasteurized, slowly heat it to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding. MIX: Pour into the yogurt maker's container or insulated flask/Thermos and gently stir in 1 sachet of Easy Skyr Yogurt Starter (or ¼ cup of yogurt made with Easy Skyr Yogurt Starter) until completely dissolved. Do not whisk. INCUBATE: If using a yogurt maker or similar appliance: Place the container in the yogurt maker, cover, and follow the appliance's instructions (or incubate at 110°F (43°C) for 8 hours). If the yogurt hasn't thickened, extend the incubation for 2-4 more hours, checking every 2 hours. Don't disturb the yogurt while incubating. If using a flask or Thermos: Close the lid, wrap with a blanket, towel, coat, sweater, or similar insulation on all sides, including top and bottom, and place in an insulated coolbox or styrofoam box. Incubate for 8-10 hours, and several more hours (up to 24) if the texture hasn't thickened. Don't disturb the yogurt while incubating. STORE: When the yogurt has thickened and has a pleasantly tangy flavor, it's ready. Secure the lid and refrigerate for at least 6 hours to set. The yogurt will continue to firm up as it chills. Keep the finished yogurt refrigerated. OPTIONAL: After refrigeration, strain the yogurt using a cheesecloth or ultra-fine mesh plastic/nylon strainer to make it even thicker and to increase the ratio of protein. When the liquid (known as whey) is removed from the yogurt via straining, the remaining protein becomes more concentrated.  Make subsequent batches (many times over!): Once you've made your first yogurt, repeat the previous steps, but use ¼ cup of your finished yogurt as your starter culture (instead of a sachet). This is called ʻreculturingʼ, and you can repeat it many times to make homemade yogurt again and again. For optimal results, reculture within two weeks FAQs   What kind of milk should I use? Any type of pasteurized or ultra-pasteurized dairy milk (skim, 1%, 2%, or whole). You can add a splash of Half & Half or cream, but don’t use all cream or Half & Half as it doesn’t have enough lactose for the bacteria to form yogurt. Goat milk may yield thin results. We haven’t tested shelf-stable, raw, or dairy-free options. Is the starter dairy-free/lactose-free? No, the starter may contain traces of dairy, is manufactured in a facility that also processes products containing dairy, and is designed to ferment dairy. That said, the presence of dairy in the starter is minuscule. The starter is comprised almost entirely of freeze-dried bacterial strains, with just a trace of dried organic skim milk powder as the medium on which the strains are proliferated. The tiny amount of milk powder that remains after proliferation is packaged with the strains and is metabolized when you make yogurt, during fermentation, so practically, almost none remains in the finished yogurt. That said, if you’re looking for a dairy-free option, you will need to decide whether this is suitable for you. Please note that we haven't tested our starter with dairy-free beverages. Is there a carrier in the starter? Not really. The starter is comprised almost entirely of freeze-dried strains, with just a trace of dried organic skim milk powder as the medium on which the strains are proliferated. The tiny amount of milk powder that remains after proliferation is packaged with the strains, with no additional carrier. What’s the difference between the Greek and Skyr yogurt starters? Both Greek and Skyr are heirloom (self-perpetuating and traditional), and yield thick, mild, and creamy yogurts, with some variation in texture and flavor. They originate in different parts of Europe and contain slightly different types of species, and slightly different proportions of each species. Please do not ferment them together; they are two distinct products. The composition of combined batches has not been tested. How can I make my yogurt thicker/high-protein? After refrigeration, strain the yogurt using a cheesecloth, towel, or an ultra-fine mesh plastic strainer. When the liquid (known as whey) is removed via straining, the remaining protein becomes more concentrated. Higher fat milk will naturally yield thicker results. Goat and low fat milk will yield thin results. Use whole milk. You can add a splash of cream or Half & Half (known outside the USA as 'coffee cream' or similar, and made of part cream part milk). Donʼt use only cream or Half & Half, as they may not have enough lactose to form yogurt. Even if not fully firm, the yogurt will firm up in the refrigerator overnight. My yogurt is still liquid after incubation. Your jar may have been too cold. You could try placing it in a container filled with warm water (not hot), or next to a warmed-up neck-heating pad (like the ones used for pain relief). Change the water (or re-heat the pad) once it cools, as necessary. Check the yogurt after a couple of hours, without disturbing it. If this is the activation batch (when you use starter from a sachet), your yogurt may not be fully set. It will firm up in the refrigerator. It's normal for the first batch to come out weaker. Fermentation will get stronger in the next few cycles. Low-fat and goat milk yield thin results. When incubating without an appliance, use a good-quality, well-insulated, sturdy stainless steel flask/Thermos (or a glass jar), and make sure it's well-wrapped on all sides, including top and bottom, and placed in an insulated box. The aim is to keep the yogurt warm enough for incubation to occur. Always follow the instructions closely, including recommended ingredients.    There's some translucent liquid in my jar. This is either natural condensation, or whey that occurs naturally in dairy fermentation. It will subside in the refrigerator. Can I make yogurt if I don't have a device or insulated flask? Yes. Use a quart glass jar and follow the Thermos instructions. Make sure to keep the jar warm during incubation. For that, you could use a container filled with warm water (not hot) or a warmed-up neck-heating pad like the ones used for pain relief, and change the water (or re-heat the pad) once it cools, as necessary. Keep the jar as insulated as possible. Why do we heat pasteurized milk? To eliminate any competing bacteria, and to denature the protein so that it forms a thicker curd. Ultra-pasteurized milk should only be warmed up to 110°F (fermentation temperature). How to prevent the milk from scorching? Keep stirring even when using a non-stick pot. Another effective method is the double-boiler, which provides indirect heat. To use this method, place your milk in a smaller pot, and place that pot inside a larger pot filled with water. This way, you won't be heating the milk directly. Make sure the water level does not exceed the bottom of the smaller pot. Keep stirring the milk as it heats up. How to ensure the starter powder dissolves in the jar? Mix it well with a spoon. One trick is to mix the powder in a smaller jar with a smaller quantity of milk, and then add the mixture back into the main jar, stirring well to combine. I let the milk cool too much. What should I do? Gently heat the milk back to 110°F (43°C) and then add the starter and proceed with the rest of the process. Can I whisk the starter into the milk? Whisking introduces bubbles that may slow down fermentation. Use a spoon to mix in the starter until completely dissolved. What if the temperature drops while incubating? The yogurt needs to be sufficiently warm for several hours for incubation to occur. While 110°F is ideal, fermentation will occur at a range of about 104 -110°F. One trick is to pour the milk into the Thermos when the milk is just over 110°F. The contact with the Thermos will drop the temperature a little. It's normal for the temperature to slowly decrease if not using a device. Keep the Thermos well-wrapped and insulated, and do not disturb the contents while incubating. If you don't have an insulated box, you can place your Thermos inside a well-insulated appliance such as the microwave or oven without switching it on, just to provide insulation. Should I secure the lid while incubating? It doesn't really matter whether the lid is secure or loose, or if you just use the device's cover, or even just a towel or similar. The idea is to minimize heat loss and prevent unwarranted contaminants from entering the jar. While the bacteria in this starter do need some air, the gap between the liquid and the lid, even if secure, should be sufficient.  I want to make larger quantities. Increase quantities only after you have continuous good results. This may take a couple of cycles until the bacteria fully kick into gear. Use your ready yogurt as your starter, without adding starter from the sachet. Keep the ratios in proportion: To make 2 quarts/liters, use 2 quarts/liters of milk and ½ cup of your ready yogurt as your starter. Why is the yogurt stringy? The bacteria in this yogurt naturally have this effect. How often should I reculture? Ideally, within two weeks or so.  How many times can I reculture? For as long as your batch thickens and comes out like yogurt. How long does an unopened sachet of starter keep in the refrigerator? The Best By date is printed on each pouch and sachet. Keep in the refrigerator or freezer until you're ready to use it. Can I freeze the yogurt? Yes, freezing does not kill the bacteria. You can make ice cream with it, but expect the texture to be grainier. We haven't tested yogurt recultured from a previously-frozen yogurt.  How should I store the yogurt while I'm away? If you plan on consuming/reculturing the yogurt within a couple of weeks, keep it in the fridge. Flavor and texture may change over time. When you get back, check if it's still good. If you use it to make a new batch, you may need to extend culturing time and/or use more of your existing yogurt (as a starter) to let the bacteria catch up by proliferation. It may take a few cycles to return to full vigor. If the new batch turns out fine, keep using it. If not, discard, and use a new starter from a sachet to start over. We haven't tested yogurt recultured from a previously-frozen yogurt. Do you ship to Hawaii / Alaska / Puerto Rico? Yes. Shipping fees to Hawaii, Alaska, and Puerto Rico are the same as to any address within the contiguous USA. We use ambient shipping (non-refrigerated and without ice). Our starters are designed to remain active for several weeks in transit in hot weather, without refrigeration or ice. The formula and the packaging provide excellent protection for the live strains. See "I live in a hot place. Is the starter still active if it's shipped unrefrigerated in hot weather?" I live in a hot place. Is the starter still active if it's shipped unrefrigerated in hot weather? Yes. Our starters are not affected by heat in unrefrigerated transit. They are designed to remain active for several weeks in hot weather, including heatwaves, without refrigeration or ice. The formula and packaging provide excellent protection for the live strains, which are freeze-dried and not heat-sensitive in the sealed packet. We have thoroughly tested this. For this reason, we use ambient shipping, which is significantly less costly for the customer. We keep the starters in a cold warehouse until orders are shipped, and when your order is shipped we send you a tracking number so that you can see when it is due to arrive. Once received, the starter should be refrigerated or frozen for the longterm, and you can use it as normal. It's normal for the first batch to come out weaker. The bacteria take a cycle or two to fully kick into gear. This has nothing to do with the unrefrigerated shipping.  I forgot to refrigerate the starter. Is it still active? This depends on how long the starter has been left at ambient temperature. The starter is designed to remain active for several weeks in hot weather, including heatwaves, without refrigeration or ice, for transit purposes. The formula and packaging provide excellent protection for the live strains. If the delay is much longer and the temperatures are very high, the viability may be affected. If your batch thickens and tastes like yogurt, you're good. It's normal for the first batch to come out weaker. This is the activation batch. Fermentation will get stronger in the next few cycles. What are the starter's caloric/nutrition facts? These are printed on the back of the pouch. The final yogurt's nutritional values depend on the dairy you use. For example, whole milk will have more fat than skim milk.  Is the starter certified Kosher? No. Our starters are not certified Kosher. Where is the starter made? In the EU.

Kefir Soda Starter by Cutting Edge CulturesBrew Your Own Refreshing, Fizzing Kefir Soda at Home! What is Kefir Soda?Kefir soda is a naturally fermented, effervescent beverage, created using the same beneficial cultures as traditional kefir, but with a fizzy twist. The Kefir Soda Starter by Cutting Edge Cultures allows you to brew your own sparkling, slightly tangy soda at home, with full control over the flavours and fermentation process. This is the ideal solution for those looking to create a refreshing, homemade alternative to sugary, store-bought sodas. Why Choose Kefir Soda Starter? Effervescent and Refreshing: Create your own naturally fizzy kefir soda, with a balanced level of carbonation and a light, tangy flavour. Perfect for those who love a refreshing, homemade beverage. Customisable Flavours: The Kefir Soda Starter allows you to experiment with a wide range of flavours—add fruits, herbs, spices, or even flowers to create your own unique soda concoctions. Simple and Convenient: Brewing your own kefir soda at home is easy and straightforward, with simple instructions to guide you through the process. It’s a great way to enjoy natural fizz without the additives and preservatives found in store-bought sodas. Premium Ingredients: The starter contains a unique blend of kefir cultures, designed to thrive and produce a naturally carbonated beverage. This is a quality product for those passionate about home fermentation. What’s Included? 1 x Kefir Soda Starter Culture Step-by-step instructions to guide you through the fermentation process Tips for experimenting with different flavours and carbonation levels Summary of How to Make Your Own Kefir Soda (See link below for full instructions) Prepare the Mixture: Dissolve sugar in water (as per the instructions) to create your base for fermentation. Add the Starter Culture: Sprinkle the Kefir Soda Starter into the mixture, stirring well to ensure even distribution. Fermentation: Allow the mixture to ferment at room temperature for 1-3 days. The longer you ferment, the more effervescent and tangy your kefir soda will become. Flavouring (Optional): After fermentation, you can add your chosen flavourings—whether it’s fruits like berries or citrus, herbs like mint or ginger, or even flowers like elderflower. Bottling & Second Fermentation: Bottle your kefir soda and allow it to undergo a second fermentation for an extra boost of fizz. Enjoy: Once the desired carbonation level is achieved, refrigerate your homemade kefir soda and enjoy it chilled! Find full instructions at: https://cuttingedgecultures.com/kefir-soda-instructions/ Find FAQs at:  https://cuttingedgecultures.com/kefir-soda-faqs/ Please note:  This product is packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. Suggested Uses Homemade Refreshments: Perfect for anyone who loves the idea of crafting their own drinks at home. Refresh yourself with your own custom-made kefir soda. Flavoured Sodas: Use the starter to create a variety of flavours—think strawberry-lime, ginger-lemon, or apple-mint—for a more natural alternative to sugary sodas. Storage Store the starter culture in the refrigerator or freezer until you're ready to use it. Why Choose Kefir Soda Starter? No Artificial Additives: Craft a naturally carbonated beverage with no artificial sugars, flavourings, or preservatives—just the goodness of fermentation. Cost-Effective: Brewing kefir soda at home can save you money in the long run and reduce your reliance on plastic bottles and cans. Easy to Brew: This starter culture takes the guesswork out of home fermentation, with clear, easy-to-follow instructions and tips to help you achieve the best results every time. Perfect for Home fermentation enthusiasts looking for a fizzy, naturally fermented beverage Those who prefer homemade drinks without artificial ingredients Anyone interested in exploring new flavours and customising their drinks Elevate your DIY beverage game with Kefir Soda Starter by Cutting Edge Cultures—your go-to kit for crafting refreshing, naturally fizzy drinks at home. Start fermenting today and enjoy your own personalised kefir soda, made just the way you like it!

L. Gasseri Superfood Starter by Cutting Edge Cultures Craft a unique cultured dairy product at home with the L. Gasseri Superfood Starter, a specialised fermentation culture designed for versatility and precision. Key Features Specialised FermentationUtilises the Lactobacillus gasseri BNR17 strain, thriving in a 'low and slow' fermentation process to create a pleasantly tangy and creamy cultured dairy product. High-Quality IngredientsContains live cultures of Lactobacillus gasseri and non-GMO fructooligosaccharides (FOS), ensuring a pure and natural fermentation process. Versatile ApplicationsEnjoy the cultured dairy on its own or incorporate it into smoothies, dressings, and desserts for added flavour and texture. Product Details Form: Powdered starter culture Quantity: Each package contains 4 sachets, sufficient to make multiple batches Storage: Store in the refrigerator or freezer upon receipt to maintain potency. This product is formulated to be shipped without refrigeration. Suggested Uses Homemade Cultured DairyCreate your own batch of L. Gasseri Superfood at home, enjoying its unique taste and texture. Culinary IngredientIncorporate into smoothies, dressings, or desserts for added flavour and creaminess. Summary Instructions for Use (Note: See link to full instructions below) Prepare the MixtureIn a clean glass jar, combine 2 tablespoons of prebiotic fibre (such as Prebio Plus) with the contents of 1 sachet of L. Gasseri Superfood Starter. Add approximately 1.5 cups of dairy (cold, or up to 100°F/37.8°C). Whisk well to avoid clumping and ensure even distribution. Do not blend. Add Remaining DairyStir in the remainder of the dairy, leaving some headspace in the jar. Mix well for even distribution. Do not blend. FermentationCover the jar lightly with a loosely fitting lid or plastic wrap. Ferment at 100°F (37.8°C) for 36 hours, away from direct airflow and other ferments. Do not stir or open the jar during fermentation. StorageOnce fermentation is complete, refrigerate the cultured dairy to slow down bacterial activity and preserve freshness. ReculturingUse a portion of your finished L. Gasseri Superfood to culture subsequent batches, repeating the process several times as desired. Find Full Instructions at https://cuttingedgecultures.com/l-gasseri-dairy-instructions/ Find FAQs at https://cuttingedgecultures.com/l-gasseri-faqs/ Please note:  This product is packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. Elevate Your Fermentation Projects Bring the art of cultured dairy making into your kitchen with the L. Gasseri Superfood Starter by Cutting Edge Cultures. Experience precision, quality, and versatility with every batch.

Introducing the Starter Culture for Making Raw Fermented Vegetables by Cutting Edge Cultures—your essential companion for crafting delicious, tangy ferments like sauerkraut and kimchi right at home. Key Features: Consistent Results: Cutting Edge Culture's unique blend of carefully selected bacterial strains ensures a reliable fermentation process, enhancing the flavour and texture of your vegetables. Easy to Use: Each box contains six sachets, with each sachet capable of fermenting up to 5 pounds (approximately 2.27 kilograms) of vegetables. Simply dissolve the starter in water, mix with your prepared vegetables, and let nature do the rest. High-Quality Ingredients: Cutting Edge Culture's starter culture is vegan, dairy-free, and non-GMO, aligning with various dietary preferences and ensuring a wholesome fermentation experience. Note:  Packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. Product Details: Form: Powdered starter culture Quantity: 6 sachets per box Fermentation Capacity: Each sachet ferments up to 5 pounds (approximately 2.27 kilograms) of vegetables Note:  This product is formulated to be shipped without refrigeration. Please refrigerate on receipt. Suggested Uses: Create homemade sauerkraut, kimchi, cultured beets, carrots, and more. Experiment with a variety of vegetables to craft your own signature ferments. Summary Instructions for Use: Prepare your vegetables by shredding or slicing them as desired. Dissolve the contents of one sachet in water, following the provided instructions. Combine the starter solution with your vegetables, ensuring even distribution. Pack the mixture tightly into a fermentation vessel, ensuring the vegetables are submerged in brine. Allow to ferment at room temperature (around 20°C) for 7 to 10 days, or until the desired flavour is achieved. Once fermentation is complete, store your fermented vegetables in the refrigerator and enjoy. Find full instructions at:  https://cuttingedgecultures.com/fermented-vegetables-instructions/ Find FAQs at:  https://cuttingedgecultures.com/fermented-vegetables-faqs/ Elevate your culinary creations with the Starter Culture for Making Raw Fermented Vegetables by Cutting Edge Cultures—bringing the art of fermentation to your kitchen with ease and consistency.

Yogurt Plus Starter by Cutting Edge CulturesCreate a Creamy, Smooth, and Delicious Yogurt at Home! What is Yogurt Plus?Yogurt Plus Starter is a premium, specially formulated culture designed to help you craft rich, creamy yogurt in the comfort of your own home. This unique starter combines the benefits of classic yogurt cultures with added beneficial strains to create a velvety texture and smooth flavour that is perfect for breakfast or a healthy snack. Why Choose Yogurt Plus Starter? Premium Quality: Made with a blend of high-quality bacterial strains, including Lactobacillus and Streptococcus species, Yogurt Plus Starter produces a thick, creamy texture and a mild, balanced taste. Easy to Use: With clear, step-by-step instructions, creating your own fresh, homemade yogurt has never been simpler. Perfect for beginners and experienced fermenters alike. Customisable: Enjoy the flexibility of flavouring your yogurt with fresh fruits, honey, or other natural ingredients to suit your personal taste preferences. What’s Included? 1 x Yogurt Plus Starter Culture Easy-to-follow instructions for creating perfect homemade yogurt Tips for flavouring and creating different variations Summary How to Make Your Own Yogurt Plus Pasteurised Milk: In a saucepan, gently heat the milk to 180°F (82°C), then remove from heat and let it cool to 110°F (43°C).Ultra-Pasteurised Milk: In a saucepan, gently heat the milk to 110°F (43°C). Add the Starter Culture: Whisk in 1 sachet of Yogurt Plus Starter culture into the cooled milk, ensuring it is well distributed. Incubation: Pour the milk into your yogurt jar(s) without lids. Place the jars in your yogurt maker and incubate at 110°F (43°C) for 8 hours. If using a device with adjustable temperatures, set it to 110°F. Cool & Set: Once incubation is complete, remove the jars from the yogurt maker and allow them to cool. Close the lids and refrigerate the yogurt for at least a couple of hours to set. As it cools, the yogurt will thicken further. Storage: Keep the finished yogurt in the refrigerator to maintain freshness and consistency. RecultureTo make a new batch, repeat the above instructions, but instead of using a sachet of starter culture, use 2 tablespoons of your finished yogurt as your starter. This will continue the cycle of homemade yogurt production! Find full instructions at: https://cuttingedgecultures.com/yogurt-plus-instructions/ Find FAQs at:  https://cuttingedgecultures.com/yogurt-plus-faqs/ Please note:  This product is packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. Suggested Uses Homemade Yogurt: Create your own creamy, delicious yogurt from scratch for a healthy snack, breakfast, or dessert. Culinary Ingredient: Use in smoothies, dressings, or baked goods for a creamy texture and added flavour. StorageStore the starter culture in a refrigerator to maintain potency.  Note: This product is formulated to be shipped without refrigeration, however please refrigerate on receipt. Why Choose Yogurt Plus Starter? Rich & Creamy: Achieve a thick, velvety yogurt with a balanced flavour that rivals store-bought options, all made from the comfort of your kitchen. Versatile: Enjoy the flexibility to experiment with different flavourings and toppings to create your perfect homemade yogurt. Economical: Save money by making your own yogurt at home, avoiding the cost and plastic waste of store-bought varieties. Perfect for Anyone interested in making their own fresh yogurt at home Those who love homemade, customisable snacks and breakfasts Unlock the joy of homemade yogurt with Yogurt Plus Starter by Cutting Edge Cultures. Make delicious, creamy, and smooth yogurt tailored to your taste, all from the comfort of your own kitchen!