Set of 4 fermentation cultures by Mad Millie including Ginger Beer, Sourdough, Kefir and Yogurt cultures together with a muslin square and a notebook. These freeze-dried cultures allow you to ferment your own foods at home without needing to grow or maintain your own cultures. You simply add them according to the instructions on/in the packs. The Ginger Beer Culture is a specialist yeast and nutrient blend for fermenting homemade alcoholic or non-alcoholic ginger beer without the need for a Ginger Bug or Ginger Starter. Each pack contains 3 sachets, sufficient to make 3 batches (13.5 L/3.5 US Gal) of old-fashioned ginger beer in total, with each batch being around 4.5 litres or 6x 750ml bottles. This means you can experiment with the pack, making some batches alcoholic and some not if you wish. The Sourdough Starter Culture can be added straight to your dough mix without the need to grow or maintain a sourdough starter, giving the same great sourdough result. This culture contains: Yeast, Dextrose, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis. Each pack contains 3 sachets, and each sachet can be used to ferment dough recipes that use up to 6 cups of flour. Contains: milk/dairy. The Kefir Starter Culture enables you to make fermented milk, juice or coconut water kefir without needing to maintain water or milk kefir grains. Simply add directly to your liquid of choice. This culture contains: Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc, Candida colliculosa, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis and Lactobacillus acidophilus. The pack contains 2 sachets which will make up to 6 batches (6 litres) of Kefir. Contains: milk/dairy. The Yogurt Starter Culture enables you to make plain yoghurt, Greek-style yogurt, vegan yoghurt, skyr and yoghurt cheese. This freeze-dried yoghurt culture is an alternative to making yogurt with a live starter. It contains Streptococcus thermophiles, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis and Lactobacillus acidophilus. Each pack contains 5 sachets which is enough to make 5 litres of dairy-based yogurt or 8 litres of vegan yogurt. Dairy and gluten-free. These cultures are shelf-stable for a minimum of 8 months from delivery, and will last longer if kept refrigerated. Also contained in the pack is a cotton muslin square for eg straining yogurt to make thick, Greek-style yogurt. Plus a lined notebook is included for keeping records of what you fermented, recipes and ideas for future ferments. Our Brew, Make, Forage, Grow notebook is perfect for keeping your brewing, making, foraging and growing records, tasting notes and recipes all in one place. Ideal for foragers and crafters as well as wine, beer, cider and mead makers. It measures 15.24 cm (6 inches) x 22.86 cm (9 inches) and has 100 lined pages, with book industry perfect binding. It is printed on high-quality white paper which minimises ink bleed-through and is suitable for pen or pencil. Finished with a glossy wipe-clean cover.