Please note – our kefir starter cultures are made from grains but will not turn into grains.
Nourish Kefir Starter Cultures are quick and easy to use. They are the No-Fuss way to make your own delicious fresh kefir at home (or even on the move) using your choice of fresh milk including cow’s milk lacto-free milk goat’s milk soya milk and coconut water – or even fruit juice!
These starter cultures are a reliable and make great tasting and effective kefir without the effort of having to look after live kefir grains. Why? Because each sachet has a measured amount of kefir live bacteria and will produce 1 litre of kefir – within18-30 hours (season/temperature dependent)
You can make up to 4 subsequent ferments from your first litre that are still strong and provide billions of gut-friendly bacteria. Further batches will become weaker after each fermentation. Ingredients: Kefir Starter Cultures (contains cow’s milk)
Organic Double Gloucester is a smooth and creamy textured cheese light orange in colour with a mellow flavour. It’s carefully matured for three to four months. Ingredients: Organic cows Milk* salt colour:annatto vegetarian rennet starter culture
Calon Wen is a cooperative of over 20 farming families from across Wales. Their extra mature cheddar is an award winner: 2 stars at the Great Taste Awards and it has won ‘Best Veggie Cheese’ at ‘Cook Vegetarian’ Magazine’s first awards. Judges described the cheese as “…sufficiently aged to have the faintest crunch of calcium lactate crystals it avoids the excessive sharpness of some extra mature options leaving a strong immensely flavoursome cheese”. Ingredients: Organic Cow’s Milk Starter Culture PDV Salt Microbial Vegetarian Rennet
The history of cottage cheese is a bit of a mystery. At some point it crossed the Atlantic to the United States and became hugely popular; whereas over here it faded into obscurity. So popular was it with the Americans that it was even supplied to the US Navy during WWII. And it was in 1944 that Lt. Joseph Dickinson RNVR whilst serving in the British Pacific Fleet first came across it.
The second contact came in 1964 during a trip to the USA to look at modern farming techniques. From such chance encounters emerged the idea to try making cottage cheese on a commercial scale back in its country of origin. It took another ten years before the first pots appeared. Using a vat the size of a bath-tub wooden hay rakes as stirrers and literally hand-packed it was a labour of love. Ingredients: Cottage Cheese (Milk)
Buttermilk is a by-product of butter production. When we churn up our Jersey cream the fat begins to form into butter and a liquid is squeezed out. This liquid is then fermented to make buttermilk. Whereas our butter is very rich and creamy our buttermilk is low in fat and high in protein Ingredients: Buttermilk
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