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One of the main benefits of making fermented foods and natural products at home, is that you have control over the ingredients that go into the final product.
At Cultures for Health, we want you to be successful, no matter what you are making from scratch. Often times, the ingredients and equipment you use for fermenting can have a significant impact on your final product.
But between the different types of tea you can use to brew kombucha and the variety of milk available for making yogurt, there are nearly endless ingredient options to choose from. How do you know what to use?
We've outlined the common options you have for ingredients and equipment, and added our two cents about what works best with our starter cultures and supplies.
Browse our expert advice below, and remember...you can do this!
Click on a topic below to find expert advice to fit your needs:clear filters
Cheese cultures can be a bit overwhelming to a new cheesemaker. This overview will help beginning cheesemakers understand the world of cheese cultures.
Do you have a large pot? A reliable thermometer? Browse our list of 7 essential tools for beginning cheesemakers and get started making cheese today!
Learn about choosing the best fermenting jars and crocks plus other supplies for making sauerkraut and fermenting vegetables at home.
Learn about the advantages and disadvantages of using salt vs. whey vs. a starter culture when making sauerkraut, pickles, and lacto-fermented condiments.
Cheesecloth and butter muslin are both very important to the cheesemaking process. Learn more about how to use each in home cheesemaking.
How much salt should you add to vegetables for fermentation? Can you adjust the amount called for in recipes? Find out more here!
Learn about the various types of salt, what makes them different, and which ones to use for vegetable fermentation.
When choosing milk for cheesemaking, it helps to have a basic knowledge of the fundamental makeup of milk and the variations in milk from different animals.
Home cheesemaking can involve more than milk, starter culture, and coagulant. Additives can change the flavor, consistency, and texture of homemade cheese.
Learn about the variety of rennet and other coagulants used to make cheese at home, including some common plants that you can use to make your own rennet!
Most cheese recipes call for salt, often listed as cheese salt. What exactly is cheese salt? What other kinds of salt can be substituted in cheese recipes?
Many fermented foods require water for the culturing process. Learn which factors to consider when choosing a water source.