Website by Bluedog Software

Mesophilic Yoghurt Cultures

Mesophilic, or moderate temperature yoghurt cultures, breed at body or room temperature. This makes them perfect for home yoghurt making as it eliminates the need for special equipment or complex set ups to maintain the temperature. All you need to start making yoghurt is a glass jar, a clean cloth and a rubber band!

Cultures ALIVE! Yoghurts are all cultured using organic raw milk.

If you plan to use raw milk please see our Raw Milk Information Sheet before culturing.

Filmjolk, pronounced Feel-Mjolk, is a thin Swedish yoghurt that is mild and sweet in flavour. It is traditionally served for breakfast or as a snack, flavoured with jam or fruit. Fil Mjolk can be used to culture cream to make Creme Fraiche.

Viili, pronounced Fee-Lee-Ah, is a mild Finnish yoghurt with a viscous, almost jelly-like texture. It is commonly served with a sprinkle of cinnamon and sugar and should not be stirred before eating as this changes the texture. The yellow layer of cream at the top is the most prized part.

Piima, pronounced Pee-Ma, has a stronger flavour with a thin consistency. In Scandinavia it is traditionally drunk rather than eaten. Piima can be used to culture cream to make sour cream.

Caspian Sea Yoghurt, is also known as Matsoni, pronounced Mat-Soon. It is a thicker, stronger flavoured yoghurt originating from the Republic of Georgia.

Try using your yoghurt in place of milk or store-bought yoghurt in baked goods, smoothies or dips. Make your own cream cheeses or cultured butter.

Thermophilic Yoghurt Cultures

Information coming soon...

Buttermilk Culture

Buttermilk culture breeds at body or room temperature. No need for special equipment or complex set-ups to maintain the temperature.

All you need to start making buttermilk is a glass jar, a clean cloth and a rubber band!

Cultures ALIVE! Buttermilk is cultured using organic raw milk.

If you plan to use raw milk please see our Raw Milk Information Sheet before culturing.

Buttermilk makes a refreshing drink high in Vitamin B12.

Try using your buttermilk in muffins, cakes, pancakes, pikelets, smoothies, zucchini fritters or corn cakes for amazing light fluffy results.

Ginger Beer Plant

Information coming soon...

Water Kefir

Water Kefir is also known by many other names, Sugar Kefir, Tibicos, Tibi, California Bees and Japanese Water Crystals.

Water Kefir Grains are small jelly-like colonies of beneficial bacteria and yeasts and are self propagating.

All you need to start making Water Kefir is a glass jar, a clean cloth and a rubber band!

Cultures ALIVE! Water Kefir Grains are cultured using organic sugar and spring water collected from the Mineral Springs area of Central Victoria by Cultures ALIVE! staff.

Some sources advise to use dried fruit or slices of lemon in the solution. We have found it to be unnecessary.

Bicarbonate of soda, limestone or well washed egg shell are commonly added to increase the mineral content of rain or bottled waters. Cultures ALIVE! do not use these additives as the spring water source has a very high mineral content but you may wish to experiement.

Try making refreshing probiotic softdrinks with water kefir through secondary fermentation.

Milk Kefir

Caucasian Milk Kefir Grains are small cauliflower shaped colonies of beneficial bacteria and yeasts.

They have a jelly-like texture and are self propagating, unlike commercially prepared culture powder which requires a new sachet every time.

Kefir, pronounced Ke-Fear, originated in the Causcaus mountains. The finished beverage has as many as 5 times more beneficial bacteria and many more strains than yoghurt.

All you need to start making milk kefir or water kefir is a glass jar, a clean cloth and a rubber band!

Cultures ALIVE! Kefir Grains are cultured using organic raw milk.

Try using your kefir in place of milk or store-bought yoghurt in baked goods, smoothies or dips. Make your own cream cheeses.

Kombucha

Kombucha is a fermented sweet tea beverage believed to have originated in Russia.

It is cultured using the Mother, a visible layer of yeast and bacteria, predominantly acetic acid.

It is lightly carbonated and the taste is sweet, but tart. The flavour is dependent on the temperature and length of time the Kombucha is cultured for and the amount of sugar used. You can adjust the sweetness to your taste by adding more or less sugar in subsequent batches.

All you need to start making Kombucha is a stainless steel saucepan, a large glass jar or bowl, a large clean cloth or tea towel and a rubber band!

Cultures ALIVE! Kombucha is cultured using organic tea leaves & sugar and mineral water collected from the Mineral Springs area of Central Victoria by Cultures ALIVE! staff.

Try making flavoured Kombucha by adding fruit or herbal teas to your brew. See our recipes page.

Mother of Vinegar

Information coming soon...

Sourdough Starter

Sourdough is the original leavened bread. The starter is created by capturing and breeding the naturally occurring environmental yeasts in an edible medium, flour and water.

Cultures ALIVE! Sourdough Starter is cultured using 100% organic, unbleached wholegrain flours and spring water collected from the source by Cultures ALIVE! staff.

This starter is added to the rest of the bread ingredients and the dough left to ferment, causing gas bubbles to form and the bread dough to rise.

The process of fermentation partially breaks down the grains, making true sourdough bread easier to digest than conventional modern loaves.

Sourdough culture can provide a better texture than commercial yeast in gluten-free breads as bakers yeast requires gluten to maintain the structural integrity of the bread.

Should you find the taste too sharp to begin with you may add a little bicarbonate of soda to your dough. A pinch should be enough to cut the acidity. Excess bicarb will alkalise the dough and hinder fermentation.

Once youve got into the swing of things you can experiment a little. Try making quick rise breads, sourdough pancakes, pizza dough or anything else that takes your fancy!

Buttermilk Culture
Ginger Beer Plant
Room Temperature Yoghurts
Thermophilic Yoghurts
Kefir Grains
Mother of Vinegar
Kombucha
Sourdough Starter
Cultures ALIVE! Corporate Logo

 
Find Cultures ALIVE! on FacebookFollow culturesalive on Twitter
 
Preload Image Preload Image Preload Image Preload Image Preload Image Preload Image