With easy-to-follow, step-by-step recipes, you’ll learn to make fresh Ricotta, Mascarpone, Mozzarella, and Paneer. This kit offers a fun experience, turning milk into delicious cheese in as little as 30 minutes. Enjoy the journey from milk to yummy cheese!
These cheeses are ideal for beginners because you only need a few ingredients to make them. They are made by heating milk and combining it with an acid to help the milk coagulate.

Bring the fresh ingredients, and the Fermented Hot Sauce Kit gives you everything else you need to transform Chilis into a hot sauce that is as spicy and tangy as you choose. The complete step-by-step instructions are easy to follow, and give you a recipe to start with, and inspiration for ways to customize your next batch of hot sauce. Your homemade fermented hot sauce make great gifts too.

🥛 Kefir Culture – Yeast-Free
Our Yeast Free Kefir is a freeze-dried starter culture used to make fermented kefir-type drinks. It is a specialised, multi-strain blend of lactic acid bacteria (LAB) and probiotic strains that provides a controlled, consistent product without the maintenance and growth of grains. It is specifically formulated without the gas-producing yeasts typically found in Kefir, resulting in a milder flavour and more uniform texture.

Type of Fermentation: The process is primarily Lactic Acid Fermentation.
Microbial Action: The bacteria convert lactose (a type of milk sugar) into lactic acid, which lowers the pH and causes the milk to thicken (coagulate) into a soft, creamy curd, giving the kefir its characteristic tangy taste and texture.
The optimal temperature range for the growth and activity of the culture’s various strains is 25 to 37 °C.
Kefir Culture contains:
The culture consists of carefully selected strains of the following bacteria, including some probiotic strains:
Streptococcus thermophilus
Lactococcus lactis ssp. lactis
Lactococcus lactis ssp. cremoris
Lactococcus lactis ssp. lactis biovar diacetylactis
Leuconostoc mesenteroides
Probiotic Strains:
Bifidobacterium lactis
Lactobacillus acidophilus
Lactobacillus brevis
Lactobacillus casei
Lactobacillus delbrueckii ssp. lactis
Lactobacillus rhamnosus
Nutritional & Other Benefits
Kefir is a nutrient-dense food with a diverse microbial content, that offers lots of potential health benefits:
Nutrient Dense: Good source of bioavailable protein, calcium, B vitamins (B-12, Biotin), Vitamin K2, Vitamin A, and Vitamin D.
Probiotics: Provides a wide and diverse population of beneficial bacteria and bioactive compounds, which help with:
Improving Digestion and restore balance in the gut microbiota.
Improved Lactose Digestion (may be suitable for many with lactose intolerance, as the LAB break down lactose).
Supporting Bone Health (due to calcium and Vitamin K2).
Modulating the Immune System and may reduce the inflammatory response associated with allergies.
Studies on the Bioactive Effects of kefir consumption indicate a potential for anti-inflammatory, anti-oxidative, and anti-microbial effects as well as helping to manage blood pressure and cholesterol levels.