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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
Learn about the various types of milk for making kefir. Decide which processing methods work for you, from pasteurized to raw and whole to low-fat milk.
Learn about the best equipment, culturing container, cover, and strainer, for making safe and healthy dairy milk kefir at home.
Are kefir grains or a powdered kefir starter the best option for making kefir at home? Learn about each type of culture to help you choose the one for you!
Reluctant to maintain milk kefir grains? Wondering "can I just use prepared (store-bought) kefir to make homemade milk kefir"? We have the answer for you!
If you're looking to make Yogurt, Kefir, or Cultured Buttermilk from previously frozen milk, keep in mind these factors when working with frozen milk.
Is goat milk similar to cow milk? Can you substitute? What are the differences? Learn how to use each for culturing projects.