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Milk Kefir FAQ

Please see Our Disclaimer before acting on any information  provided on this site  Thanks .....
Q. can you give me an idea of what's involved in making milk Kefir.

A. After purchase you will receive a pack containing instructions and your Kefir Grain
1.place contents of sealed pack  into a container that can hold over 500ml.
2 Then pour 250ml/ 1/2 pint of milk in to the container. stir or shake the milk as much as you can over the next  24 hours then taste.     If you like the way it tastes use the same amount of milk to restart next batch.     if it is still week and milky try a warmer place or a bit less milk.      If it is too sour/Thick  just remove the grain and stir in 50ml milk and taste repent this till it reaches you desired taste and thickness.
3 Now start over again to a new 250ml/1/2 pint of milk  pop in your grain and start again you can speed up the process or make more by adding a tablespoon of the cultured milk from you last batch. This is not a science more of a trial and error
Ideally You will want culture the amount of milk that suits the grain. It is much easier after a few days as you become confident. The Grain you received will make between 200 and 300 ml depending on the ambient heat and if the mixture is stirred or shaken a few times over the first few days as this helps the bacteria move through the milk. Transferring some of the cultured milk from the last batch does greatly speeds up the process 1 table spoon will increase the completion of the next batch by 500%.Don't worry if it seems it is not working at first it might be slow due to being in different milk and travelling for a few days.
Rule of thumb if it is not thickening/slow  use less milk! if it is to Thick/fast/sour use more milk.  When you find you are Making to much kefir its likley your grain has settled in and has grown you can take a piece of your grain out and give it to a friend eat it or pop it in the freezer as a back up replacing it every 4 weeks with another and disgarding the old one. 
 
Q. I have recently purchased milk grains to make coconut water kefir but with my first 2 attempts the liquid is not going fizzy as I understand it should do. The taste is slightly sour though and I wondered what I could be doing wrong? I used a glass jar with screw top.
 
A.  We only recommend using dairy milk with milk kefir grains!. and we dont advise using seald glass containers at all
We have customers as who use nut and rice milk with milk kefir and even water kefir grains but i advise if experimenting with other milk rice nut or even other animal milk only use spare / backup grains.
Please ensure the coconut water/milk does not have any stabilizers or preservatives in it as this will destroy the culture. When adding a culture to a medium e.g Milk try and get the medium up to room temperature as the cold will stunt /slow or damage the culture. Try using less medium at least till your culture has grown and is thriving.
Q. I知 very sensitive to dairy but I知 really interested in making Kefir. Can Kefir be made with coconut, Soya, nut types of milk?
A. We only recommend using dairy animal milk!  our cultures will work in non dairy for a while but start to loose there ability to do so If experimenting use spare grains and keep your  main kefir culture healthy as it needs dairy  milk to survive. A used method is to try 3or4 days in non dairy then 3or4 days in dairy if you wanted a daily supply right away just buy 2 lots of grains you will be sorted...(-:  i will not guarantee results i don't replace grains killed in this manner ..sorry
Q. I知 lactose intolerant and have problems digesting Kefir?
A. People who are lactose intolerant drink Kefir. This is because the probiotic bacteria in Kefir predigest the lactose  for you allowing your body to digest it easily i would suggest you start with small amount to ensure it is the lactose you have a problem with. 
PLEASE ASK YOU GP BEFORE MAKING ANY MEDICAL DECISIONS
Q. Do i get instructions with my purchase.
A. Along with your  Culture You will receive full instruction .
Q. I have put the grains and the milk in 200 ml of fresh organic full fat pasteurized (but not homogenised) cow's milk from a very local farm. I left it until the next morning, when I strained them and placed them in another jar of fresh milk. The strained Kefir was weird.  It was a watery liquid with bits of grainy sandy curds, smelling weird.
I read that Kefir grains go funny sometimes during delivery and need time to readjust but I am loosing my patience now. At the moment they are in the fridge (since last night) and nothing seems to happen to that milk.
So what do you think I should do next? I thought about putting them in shop bought bio live yogurt or cultured butter milk. What do you recommend? I really want to get them going
A.  I am sorry to here you are having problems with your milk grain I Can tell you that the Kefir I sent you is from a long established healthy culture. Please Follow and read the instructions Usually milk Kefir adjust to new milk in few days and I find most issues after this are with the person making the Kefir or the milk they are using. you have already mentioned 3 things you have done wrong biggest problem is no patience 99% of the time
The milk you say you are using is as close to perfect as you could get if it is what it say's on the label. Milk that has been homogenized has a tendency to separate in to little bits of curds and water as you described you can just whisk it in to a uniform drink. But if your milk is not homogenized this cant be the problem. There is a way to test /repair milk that has been homogenised  this try adding between 5 to 10%  single cream. As the cream contains non homogenized milk fat the Kefir made with the addition of cream is a lot thicker and tastier.
There is the possibility you where expecting it to be taste look or smell different to what it does some people just don't find it nice. It could also be it is over ripe and separating as it always does try adding a bit of milk and whisking with a fork to blend it all back together. Then see how it is. Also please be aware that we have had lots off issues with customers using non organic milk. as far as can be realistic grains fail from time to time we have found the main culprit even in organic milk to be antibiotics ether given to the cow or even worse applied to the teats before milking this is a standard part of the care and concern for the animals well being it is not good at all for kefir
 

Q. How fast should milk grains grow?
A. I is different for every one due to different types of medium and ambient temperature i find usually every 2 weeks  with daily milk changes. They are guaranteed to be healthy and to grow.

Q. Why do you charge for your Kefir grains? I thought Kefir grains were supposed to be Shared freely?

A.
In the beginning i freely shared my excess grains for as little as the postage cost but this became quite counter productive as  demand grew for grains got quite large i had to start using lots more methods i uses gallons of organic milk a week, The cost of postage, and specialist packing, standard overheads, papal take 5% of what you pay ,goggle take 20% for advertising, Then  transport to suppliers and post office i could go on .....)-:   
 
Q. I have this really puffy Kefir grain, could I divide it to give to other people?
A.
Yes !
Q. Why do you advise against using metal utensils?
A. It is more a preference there have been study's showing some metals reacting with with some organic acids and this could be detrimental to your culture so i advise against it.


Q. do you sell dormant grains or live grains?
A. I sell both due to some customers preferring to get a grain that they wake up and grow like a seed kids love this dry method it is also ideal for overseas shipping. i supply all my cultures in a dry format once they are restarted the usually are in full swing within a week growing rapidly. I always send live wet grains unless requested please ask for dry grains before purchase.
Q. I received the grains and the are doing just great but  what do I do with the grains when on holiday or just taking a break from Kefir How do I store them? 
A. if it it for a week or 2 you can put them in milk in the refrigerator or you can freeze them the will store for months but cold storage is not ideal long term you can rinse and air dry your grain all are going to upset the micro flora of the culture so be prepared it will take a few days  to get it back to full steam  when you decide to reuse it.
Q. Is the Kefir drink suitable for diabetic?
A. The Milk Kefir drink does not contain any additional sugar apart from the Lactose naturally found in the milk, which is why it is indeed suitable for diabetics.
 
Q. How long will the Kefir Grain last?
A. The Kefir Grain is immortal (if treated properly).

 
Q. Do i have to use raw milk.
A. Hi we NEVER use raw milk! We use organic cows milk to rear our milk based cultures any dairy milk will give the same probiotic benefits and using store bought organic milk ensures a certain standard. Raw milk can contain a lot of unscreened agents and strong natural bacterial cultures That may be harmful to your culture.
 
Q. Can The Kefir grain die?
A. Yes especially with so many antibacterial cleaning agents around. be aware of pesticides antifungal agents but on the whole they are quite resilient.
 

Q. If i use ordinary 
pasteurized milk from my local store can the  Kefir produce the same Probiotics benefits
A. Yes it can the micro flora in the Kefir feed on the basic elements in milk these basic elements e.g lactose  are found in all dairy milk.  pasteurised, skimmed, full fat, half fat, Organic and raw. just check if they are non organic that they contain no antibiotic agents or preservatives these tend to be found more in the flavoured  kids carton type. there my be a slight difference in the final thickness and taste due to the type used and fat content.  

 
Q. I have had my Kefir for a month now and i have noticed the Kefir is very slimy slurpy it separates in to cream on top and water at the bottom  the grain is no longer like a little  white brain it has got flat flaps is this ok?
A. it sounds like your grain is under stress it need to be smaller or more frequent milk changes this will also happen if it is to warm constantly e.g In warm weather, you can also culture Kefir in  the refrigerator this is the nicest tasting Kefir smother taste but takes a longer do milk changes every 3 days approx. this is not optimal for producing Kefir but will resolve the immediate problem.
 
Q. Although you suggest using a 500 ml jar during fermentation, is it ok to use a larger (e.g. 1 litre) container (& correspondingly larger volume of milk) instead? Would this involve a longer fermentation time?

A. Not necessary it depends on the amount of Kefir grains or crystals you use as your starter. if you start with 1 table spoon of grains and also add a table spoon or 2 of Kefir milk culture from your last batch this will dramatically increase the amount of milk you can culture in the same time this will also speed up the process depending on the amount of milk and the ambient temperature .

Q. I am currently fermenting some milk Kefir in the fridge (this has been going for 2 days and thus far there seems little change) - is it possible for the milk to go bad before fermentation is complete?

A. Fermenting Kefir in the fridge is not advisable until you have a large amount it will take at least 4 days to culture 500ml with a starter amount. I would advise making your Kefir at room temp work on getting you ratios right e.g milk to grains then move on the fridge fermentation. Although fridge Kefir is better tasting by far this is usually better achieved by transferring your grains to new milk mid fermentation! then moving the half fermented milk to the fridge. You can also take say 250ml of fully fermented Kefir and adding 250ml of milk give it a good stir then pop in the fridge for a day or to this is the best method. I would say that any milk in or out of fridge going off before fully fermented means you are using to much milk to starter or it is to cold try adjusting these if the milk is not fermenting .
 
Q. how long can i keep backup  grains in milk in the fridge before the milk needs changed?
A.If You keep your backup grains in the fridge it is advisable to give it fresh milk every 7 days,
Q. can Kefir be used to make cheese i remember somewhere reading this but i don't know where?
A. I can confirm Kefir can be used to produce several types of cheese . I have tried a few different recipes with mixed results.
Here is a link to the best site for all Kefir related recipes including a few cheese ones.
 
http://users.sa.chariot.net.au/~dna/kefir_cheese.html
 
Q. I have been cultivating the Kefir i got for 3 days now  and I have some questions. I have Kefir grains and use them daily back at home in Hawaii. I'm noticing that these grains are working a bit differently than what I am used to. I put the grains in milk and it changes very quickly but it is very watery and never seems to thicken. It seems like within 12 hours or so it has separated into a lot of watery whey and a watery granulated milky substance. I thought perhaps I hadn't put in enough milk so I strained them out and added a bit more milk. The same thing happened. I thought that somehow it was heating too quickly so I put it in the fridge and the same thing happened. I also tried straining it out after only 4 or 5 hours and letting the strained kefir milk sit out thinking this would be a slower process that might thicken. But it just turned to the whey and watery granular milky stuff as well. This is very different from my experiences with the kefir grains I use at home. What I am used to is putting the grains in milk and letting them sit out 24-48 hours in the warm Hawaii temperatures. Usually the milk thickens a bit and by 48 hours begins to separate into whey and a thickened kefired milk sort of the consistency of a creamy yogurt. If I let it sitt longer it will get thicker and thicker. I've never seen it separate so fast or for the milky part to be so thin and granular.

A. I can say that your method in Hawaii is sound and the same here the consistency you describe is the norm for our grains here as well. We do notice a huge difference in the growth rate and fermentation times in the few warmer months of the summer as our grains spend more time in our many many colder months, but 24 hours at room temp 21 deg is usually enough for them to complete there fermentation. The problem u describe is usually the result of an imbalance in the micro flora on the grain this could be due to Travel shock or changes in the milk being used. As a old hand at fermenting Kefir you will know not to use milk containing preservatives and antibacterial agents.
Also avoid rinsing the grain as the tap water in some areas of the UK is heavily chlorinated this will harm the Kefir grain and cause an imbalance .There could be any number of unseen problems e.g.. Use of fly spray in home ,antibacterial agents in or on containers or utensils, I would say the grains are very resilient try room temp or as close to 21 deg c smaller amounts of milk and leave for 24 hours! before change without any rinsing for a few days. try store bought organic milk Keep you Kefir out of direct sunlight . This should get the grain back on track time usually fixes these types of problems.
 

 

 
Water Kefir FAQ
 
Q. This is not a question i have received i will give you a basic on making water Kefir  there are FAQ Below this post
Kefir grains require high-mineral water to sustain them, so if you do not have well water, spring water, or mineral water available, you can try boiling tap water to remove the chlorine. Allow it to cool to room temperature before adding the grains. Or you can leave the water out overnight in a bowl uncovered, for the chlorine to evaporate. It it best not to use filtered or distilled water as they do not have the minerals that Water Kefir needs.


BASIC RECIPE
Place your water grains in around 500 ml or larger  jar we recommend plastic for safety.
Add about 400ml of water, leaving at least 6 cm of space at the top. Please do not fill any jar more than 3/4 full. This is very important because the CO2 gas naturally produced during fermentation will produce high pressure, use plastic or loose tops where necessary.  high pressure, which has the potential to cause an explosion, especially in warmer weather.
Add 2-4 tablespoons of sugar and mix to dissolve. It is good to have some brown sugar or molasses as part of this sugar mixture. The grains thrive in the minerals from these sweeteners.
Add a handful of one of the following: raisins, figs, plums, prunes, sliced ginger, apricots or bananas. Slice the larger fruits.
Add a slice or half of lemon.
Screw the lid on. A tight fitting cap to increase carbonation/ fizzy. Loose fitting for safety and less fizz.
You can brew on the counter out of direct light, for safety, no tight fitting top on glass Jars  .For your first batch in order to hydrate the grains, you will want to ferment 2-4 days, so be patient. For successive brews, after this initial batch, brew 24-48 hours at room temperature. Use your taste to judge a satisfactory ferment. With high temperatures flavours will be harsher with more fizz and more alcohol.  After 1 day you may taste it. If it is too sweet, you may ferment longer. Spoon out the fruit and squeeze the lemon into the water kefir. Strain out the kefir grains using a fine mesh non-metal strainer.
 
Q.  I have just received my WATER KEFIR CRYSTALS. This is all very new to me so I would appreciate if you could help.I will follow the instructions you sent me to the letter. I just need to know how much you should drink per day. Also once the water kerif is ready to drink should it be stored in the refrigerator.

A.   there are no guidelines to the amount of water kefir you can drink I personally drink 1 liter a day 500ml morning and 500ml with evening meal . With regards to storage if you wish to bottle your kefir please use plastic bottles only. Best results are got by pouring you just ready kefir in to a plastic bottle leave somewhere warmish for a day to get it really fizzy you can experiment with time it is not an exact science if using a plastic bottle it will get hard when ready for fridge , then into the fridge to store for up to a week.Hope this helps
 
Q.  Is water Kefir as good for you as milk Kefir does it have  all the probiotic goodness.
A.  No Milk Kefir is in a league of its own it is a whole food but it does have merits that the milk Kefir does not.  1. no fat content 2. no dairy products are required to sustain it  3. it is a refreshing drink milk Kefir is a like a small meal nutritionally in comparison but probiotic is nothing to do with sustenance it is to more to do with how you body breaks down and absorbs sustenance (food) and the benefits there of  and when it comes to that here is a list  of the friendly bacteria you will find on the average water grain
 Typically Water Kefir grains have a mixture of healthy (friendly) strains such as : Lactobacillus brevis, Lactobacillus casei rhamnosus , Lactobacillus alactosus, Lactobacillus casei casei, Lactobacillus pseudoplantarum, Lactobacillus plantarum, Streptococcus lactis, Streptococcus cremeris, Leuconostoc mesenteroide, Saccharomyces florentinus, Saccharomyces pretoriensis, Kloeckera apiculata, Candida lambica, Candida valida and possibly others. Lactobacillus brevis has been identified as the species responsible for the production of the polysaccharide matrix that forms the grains and this is even tasty to kids .
Q.  I need to know what fruits you use to grow the water Kefir. My child has life-threatening food allergies to even trace amounts of a wide number of fruits and vegetables.
Do you use solely sugar and water, or do you also use other ingredients?
I知 gearing up to buy some water kefir grains from your store. Before I place my order, would you mind if I asked a few quick questions.

A. water Kefir can be cultured using just sugar and water using different sugars white golden or brown even molasses can give different tastes adding fruit is just to add a bit of flavour most dried fruits can be used , the fruit commonly used are dried ready to eat prunes, raisins, apricots, figs, apple , sliced lemon is great for lemonade, even banana, you can flavour with cinnamon of ginger , even herbs e.g mint. U can use any thing you want. If you want to make the drinks very fizzy they must be brewed under pressure plastic pop bottles are excellent or plastic screw top jars we advise against glass. Great results have been had by buying superstore pure pressed grape juice white or red mixing with 50% water adding the grains. When experimenting we advise you use extra grains as they should double in size / amount every week. So if you use something that harms the crystals you will still have a viable culture. Due to the nature of you child's allergies I do not recommend any of the above if you wish to try these it is at your own discretion
Q.Hi Can I grow the the Water Kefir crystals with Raw Organic Honey instead of organic sugar ? I understand some people use Maple syrup.

A. Hi i don't recommend straying from our trusted and tried recipes as I cannot be assured of the outcome due to far to many unseen circumstances. But I have a lot of customers who use honey, molasses , syrup as a sweeter/sugar substitute. When deviating from the original recipes they tend to use spare grains in case of any issues even organic honey has slight antibiotic property's that may over time damage a culture.
It is a fact that 99% of all sugars have the exact same properties and will work the same.
 
Q. Do you send your water kefir grains wet? Is it OK for me to drink the first batch of water kefir, or do I need to wait a few batches to let the grains find their balance? In your FAQs, you say that grains can be stored in the fridge in their usual growing medium. I知 just wondering if the grains be stored for a month in this way without being adversely affected?
A. yes as a standard our grains are sent wet unless requested dry they are not in water but strained for posting. You can drink the first batch but the reason we say to give them a few days is due to them readjusting to different water or sugar and travelling. Our grains are very active so you will have no problems.
They can be left in the fridge for a week or so. But for best results just leave them on a paper plate somewhere warm to dry out, when you come back they will be like little hard pieces of plastic  they can be left dry for a very long time. Just pop them back in to water sugar they will spring back in to full swing in 24 hours.
 
Q.  Hi i bought some water Kefir grains from another internet seller over sea's have been following the instructions i received and tried a few recipes from the internet. they have stopped growing and lie dormant on the bottom of the jar there is a skin covering the water Kefir it is like a clear jelly is this a bad sign. Regards Toni
A. Hi Toni i have had feedback of this type in the past once or twice and had grains returned for verification .when you got your grains they where most likely floating around in the jar making a fizzy sparkling brew but as time has went on i guarantee you the activity in the jar slowed down and the grains tend to sit on the bottom the brew will stay sweet  or start to dry and smell like vinegar  and if left for a few days it will start to skin over the grains and the surface of the sugar water. At this point these are non viable grains the culture has died. Even if the water Kefir is still bubbling this will be down to a resilient yeast flora. This has happened because. you lost interest! or where to busy and left them a few extra days maybe? but onwards. You have left the water Kefir to long to warm and it has pickled its self to death usually visual by white covering on the grains and yeast sediment on the bottom of the jar. Remember as the culture grows it will need changed more and you can be caught out even in a day or two.
 The water Kefir has a varied diet it needs a combination or sugar, water, minerals,  and i find certain nutrients gained from the addition of fruit. your culture has died or become weak due to ill health and the growth on top is just another one other the micro organisms taking over the water Kefirs dominance. if the grains are still viable try more regular sugar water changes and rinse the grains under tepid tap water every change in the hope this will blitz other organisms not living on the grain. The ones that shelter on the grain will have a better chance of  out surviving there competitors. Some find the addition of bicarbonate of soda an aid also fine ground eggshell these do help to maintain a healthy culture But 98% of customers have no problems at all .
 
Q.  what do I do with the grains when on holiday.
A. As with all bacterial and yeast based cultures they almost go dormant in the cold "hence food staying fresh in the fridge" you can put them in the refrigerator in there preferred  growth medium or you can freeze them the will store for months but freezing is not a ideal long term solution you can rinse and air dry your grain this is suited well to water grains as they will last for years in this state. good news is they explode in to life within hours of being put in sugary water  and the go crazy as the poor wee things must be hungry some say this upset the micro flora of the culture so be prepared it will take a few days Mine just love a dry spell they are bubbling away after 12 hours  you can tell they are my personal favourites even if they are fussy.
 
Q. Can my culture become dangerous of contaminated.
A. Be aware if any live culture ever goes bad or contaminated you will know it is like a human auto response to spoiled or soiled food you will be repelled and even repulsed by even the slightest smell never mind a taste healthy food cultures don't always taste nice like the shop bought stuff  with the E numbers and the massive sweeteners but they should never repulse you. You will know if it ever happens even slightly you will notice it started to taste differently, if in dought chuck it out and use a dryed back up .i have never came accross a dangerous culture. in fact true story read this 
 
Q. I remember something similar to these from when i was a child is water Kefir the proper name?
A. Water Kefir grains are sometimes called tibicos, tibi, or Japanese water crystals, California honey bees, Ginger beer plant, Sugary water Grains, and many more
 
Q. Why does my Water Kefir Crystals grows very slowly!
A. Water Kefir grains are very very temperamental. some folks complain they grow way to quick and others Just wont. the grains you are sent are good constant growing grains or we would have non to sell we can guarantee they will make your water Kefir but we cannot guarantee the will grow although we never get any complaints. I do not know the reason for these variations i do know mine grow much faster in the winter  yet i employ expensive measures to recreate the cold  it makes no difference. I thought to much uv light so moved to the dark no change i use only volvic bottled mineral water due to the high mineral content and unrefined sugar organic sugar this maintains growth trough the summer  but it is nothing compared to the winter.  My Water Kefir doubles every 3 weeks. always avoid chlorinated tap water
 
Kombucha FAQ
Q. I recently bought 2 kombucha cultures one for me and a friend. I followed the start up instructions carefully, and my culture after 5 days had developed a thin clear/ translucent film that bubbled in places. I hope it was the right thing to do but I lifted it off carefully, like a skin on the top of tea or custard, it came off. Is this still ok for my kombucha? Or do I have another fungi growing in with it and I need to start again? Is this a natural part of the process?

A.  The Skin on the surface is perfectly ok it might look different to to the one you received with your purchase but this is down to how long it has been allowed to mature undisturbed.  this would be clear for a week or so  then turn white and get thicker over time i have had these 6 cm thick and 3kg in weight this is the new starter scoby.
 
Q. After two weeks it was "brewing" for over three weeks. On opening the box I found that a thick pancake had formed around the original piece of Kombucha but it had a different appearance to the original. Whereas the original was a lump of semi transparent  jelly like appearance, the new growth was in the form of a thick flat white opaque crust covering the whole surface of the jar surrounding the original piece but not attached to it
A.  The new opaque piece on the surface is perfectly ok it is not a fungus it looks different due to how long it has been allowed to mature undisturbed. if it was forced in to the tea or removed  the tea would grow another on top this would be clear for a week or so  then turn white thick slab over time this is the new starter scoby.
 
Q. Can i remove the pancake on top of the tea or is it necessary
A. It is not necessary for the Kombucha culture but helps keep the co2 gas in making the Kombucha sparkling and protects the Kombucha tea from contaminants .
 
Q. can the Kombucha be kept by freezing it or drying it in the same way as the kefir grains and how long can it be kept in the fridge?

A. Kombucha can be stored for very long periods of time bottled once sour I have had customers who after a year  have simply added some old Kombucha tea  to fresh tea to restart there culture .
 
Q. It would also be interesting to know if it is advisable to eat the Kombucha growth when you have more than you can use to produce the tea.
A. With regards to eating the scoby I cannot advise as I don't know anyone who does this I have herd of it being given to dogs and used for plant fertilizer even used as a water  PH stabilizer in Hydroponics growing systems.
 
Ginger Beer Plant/Culture FAQ
Q.Could you tell me what is the difference between the ginger beer plant and the crystals please? Thank you.
A.We sell two different ginger beer cultures these do exactly the same with regards making ginger beer our ginger beer culture is a yeast based culture it is made up of sediment yeast cells and ginger powder when used correctly it is fed every day for a week on sugar and ginger powder at the end of the week you have twice as much as you started with and a starter for making ginger beer and ginger bread ect easy to use and this Ginger beer plant culture is easy to use and is usually found in classrooms ..
The second one we sell is water crystals that have been reared in a brew containing ginger root and powder this is now called a real ginger beer plant, it is a combination of yeast and pro biotic bacteria / micro flora that live on a polysaccharide matrix ( the crystals ). This will do the same as above but it has many more medicinal property's similar to actimel type drinks. These can be used to culture fruit juice and sugar water recipes making a huge array of health drinks not just ginger beer. The ginger beer plant crystal type will double every week or to depending on the conditions both will last a lifetime if reared correctly
 
Yogurt FAQ
 
Please Be Advised That although our yogurt cultures are pure and isolated from other cultures buy near laboratory sterility ! these measures are rarely achievable in the home environment. if you have other cultures E.G kefir  or other yogurts these can cross contaminate especially over time sometimes say making  some taste better most do not. This can Take months to happen depending on the initial contamination amount. The stronger cultures will over run the weaker and you original culture will be lost.
We always recommend keeping the yogurt  in sealed containers when not refrigerated.
Used separate utensils to work with yogurts and Kefir.
If using different yogurts it is sometimes easier to use them on individual days.
 
Q.  what do I do with the Yogurt culture when on holiday.
A. As with all bacterial and yeast based cultures they almost go dormant in the cold "hence food staying fresh in the fridge" you can put them in the refrigerator in there preferred  growth medium and the will be fine for 2 or 3 weeks if you want to store them longer we dip cotton balls in to the yogurt and leave them  to air dry somewhere warm in this dry state they can be stored for months.
 
Q. I wondered if we could put the culture in a warm airing cupboard to help the culture to set. I ask because the cupboard does not have any light and wondered if this would affect the process
A. The Heat in the airing cupboard will improve the colonisation time. the culture is not affected by lighting conditions.
 
Q. I have made my first batch in a 330m ml plastic container and am now going to make a larger quantity. Can you please give me a suggested quantity from the first batch to hold back as my main culture ie. 10% or maybe 50%
A. Hi i recommend 20% as per the printed instructions you will have received with your order you can ad more starter to speed the process up adding 40 % starter to your next batch will double the growth rate.
 
Other FAQ
 
Q.  How long after payment do you post?
A. I ship Monday to Friday as i don't like having the cultures in some sorting office all weekend. All orders Are sent Asap Most suppliers only send once a week as they have to wait till supply builds back up.  If you don't receive your order within 48hours contact me right away!
 
Q. Do i get instructions with my purchase.
A. Along with your Culture You will receive full instruction.