The ginger beer plant dates to the 1800’s and it’s thanks to The German Collection of Microorganisms and Cell Cultures Bank which was one of the few places that preserved these grains of antiquity before they became completely extinct.

Unfortunately, some sellers advertise ginger beer plants for sale when in fact these cultures are not genuine and are simply “ginger bugs” or hybrids from kefir grains. We are extremely excited to now be offering this genuine ginger beer plant.

Ginger beer plant (GBP) is a symbiotic culture of bacteria and yeast. Although a similar concept to water kefir; GBP grains are smaller, slower growing and have a sandy-grain like appearance, unlike kefir grains which are larger and rapid growing.

This portion of ginger beer plant is enough to yield 4 cups of delicious ginger beer within 7 days.

With the correct care your GBP will continue to grow overtime and you can make larger batches of ginger beer.

Please Note: Due to this product including a live culture.  All orders will be posted on Monday’s or Tuesday’s only to avoid parcels being held in post offices over weekends.

What are milk kefir grains?

Our genuine milk kefir grains are mesophilic symbiotic cultures of beneficial yeast and lactic acid bacteria. These are not to be confused with cereal grains, but rather they simply look like a grainy texture.

Milk kefir grains are used to ferment dairy drinks similar to drinking yogurt. Milk kefir is loaded with beneficial probiotic bacteria, more so than yogurt.

Although genuine kefir grains have common strains of bacteria, some grains vary slightly from one to the next. Kefir grains originate from multiple sources to maximize the diversity of bacteria, leading to stronger milk kefir grains and yummier, healthier milk kefir.

A portion of act use the best whole milk to grow our kefir grains in, our grains are alive, healthy, very active and resilient.

Milk kefir is extremely easy to make. Simply add fresh milk to your milk kefir culture, let it sit at room temperature for 12-24 hours and then drain your fermented milk kefir drink while reserving your cultures to repeat the process (your cultures last a lifetime if they are looked after and fed dairy milk- no need to buy more culture!).

Milk kefir can be flavoured with a variety of fruits and herbs to keep you coming back for more.

Due to this product including a live culture.  All orders will be posted on Monday’s or Tuesday’s only to avoid parcels being held in post offices over weekends.

Please note, if you are going to use raw milk, milk kefir generally does better when the milk has been pasteurized. This is so the bacteria in the milk kefir and raw milk do not compete against each other. Some people have success using raw milk, but this can be problematic for others if it is not pasteurized. 

We are extremely proud to offer a vegan yogurt culture which has NO maltodextrins, fillers or lactose! Vegan yogurts tend to be thinner compared to dairy yogurts.

Simply warm a good quality milk, coconut cream (or homemade nut milk) to 85 degrees Celsius, add thickener (if using), reduce temperature to 42 degrees Celsius, add your vegan yogurt culture and maintain your coconut cream between 38-43 degrees Celsius for at least 8 hours.

The longer you leave your yogurt to ferment the more sour it will be. Many people use dehydrators, warm water baths, preheated ovens, heating mats, thermos and more to maintain the temperature of their yogurt at a constant temperature during fermentation process.

It is very important to keep your culture dry. Therefore you MUST allow your sachet of culture to come up to room temperature before opening otherwise the air will condense on the culture and ruin it with moisture.

NOTE – due to this product including a live culture.  All orders will be posted on Monday’s or Tuesday’s only to avoid parcels being held in post offices over weekends.