Products

$ 1.51

Yeast nutrient for all beer, wine, cider and fermented beverages. Contains food-grade urea and diammonium phosphate for improved yeast health and performance resulting in higher quality beers and wines. Can also be used to make kombucha, sauerkraut or other fermented foods to improve the health of yeast and bacteria cultures.
Ingredients: Food-Grade Urea, Diammonium Phosphate
Use 1 tsp per 1 US gallon and adjust as needed based on nutrient content of ingredients.

Sold Out $ 6.45

Authentic Bulgarian-style yogurt culture that produces a deliciously rich, creamy and tangy yogurt. This specific culture blend creates the tangiest type of yogurt like those of traditional Eastern Europe. It produces the thickest texture of the various yogurt cultures and sets in half the time. It can also be used in Italian-style cheeses where a more tangy flavor is desired. Each packet contains 10g probiotic yogurt bacteria and will set 1qt to 1 gallon of milk and can be recultured. Certified Halal and Kosher. Gluten and soy-free. Gelatin-free. No preservatives or color added.
Culture Contents: Lactose, S. thermophilus, L. bulgaricus, Bifido lactis, L. rhamnosus

Net Weight: 0.35oz (10 grams)
Yield:
Each packet will set 1 to 2 quarts (.95 to 1.9L) of milk.

Directions:
Heat 1 to 2qt (1 to 2L) of milk at 176-180F (80-82C) and cool to 105-113F (41-45C). Add culture to milk, mix well and add to a yogurt-maker or insulated container. Let sit for 5 to 7 hours at room temperature. Refrigerate when ready and keep refrigerated. For a firmer yogurt, add 3 tbsp milk powder per 1qt milk before heating.

Storage:
Keep packages in the freezer. They will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Sold Out $ 6.45

This yogurt direct set culture produces a sweet, creamy and rich yogurt. It can also produce a delicious Greek-style yogurt by draining the whey from the finished yogurt with butter muslin cloth which is available separately. Each package contains 5 individual packets. Kosher certified.
Lactose, dry milk powder, (ST) Streptococcus thermophilus, (LB) Lactobacillus delbrueckii subsp. bulgaricus, (LA) Lactobacillus acidophilus, (LBL) Lactobacillus lactis, Bifidobacterium lactis, autolyzed yeast.
Yield:
Each packet will set up to 2 quarts (1.9L) of milk.

Directions:
Heat 1 quart (0.95L) milk to 185ºF (85C) and cool to 112ºF (44C). Pour into an insulated container (or Yogotherm). Add 1 packet starter culture, let rehydrate 2 minutes then stir. Cover and let set at 110-112ºF (43-44C) for 6-12 hours or until thickened to desired consistency. For a thicker product, add 1/4 cup (59mL) of dry milk powder prior to adding your culture. To make a Greek-style yogurt, simply take your finished product and drain it for 2 hours in 2 layers of butter muslin cloth which is available separately.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Sold Out $ 7.02

Red 'Zinfandel' adhesive wine bottle labels. Each label measures 4in long and 3in wide. Pack of 30.
Label Style: Zinfandel (Red)

Length: 4in (102mm)

Width: 3in (76mm)