My initial goal was to introduce more probiotics (as inexpensive as possible) into the food my family was eating. My search turned me on to milk kefir. One thing led to another and I dove into the world of making my own heirloom yogurts. We decided on a few cultures and started our journey.

One of the things that bothered me was most places that sold these cultures only had a few varieties and it was usually the same varieties everyone else already had. I wanted more and now Im here to offer all the varieties I have collected thus far to you. All in one place.

Our goal is to provide the best probiotic cultures that we can source and make them available to you.

Yes we are proud to ship worldwide. Please be sure there ar no restrictions to your destination country. Orders will not be reshipped or refunded. We currently are not shipping to Russia or Belarus at the moment.

No culture is pure due to wild yeasts; there are wild yeasts all around us. That being said, we take great pride in making sure we can do everything possible to avoid cross contamination between cultures. Accidents do happen. By fermenting our cultures in small batches, we are able to identify and rectify any problems that may occur. Not to mention, fresh cultures to all our customers!

Many of the cultures we offer have been given to us by friends, friends of friends, or purchased from other vendors. We have meticulously picked each culture. Some of the cultures we offer are our own hybrid cultures, made by us with a certain taste or texture in mind. An example of some of our hybrids are the California Greek and the Mild Greek yogurt starter.

We don’t know, either. Traditional Skyr does not have a ropey texture. Don’t let anyone tell you it does. We are convinced that the “Long Skyr” culture was contaminated by a ropey textured culture like Viili prior to us acquiring it. Regardless, it’s a nice hardy specimen, tastes great, and has that “toy” yogurt aspect. Who doesn’t like getting in touch with their inner child by playing with their food?

We are able to offer so many by means of storage. We always ferment our cultures in small batches and “put them to sleep” by freezing, drying, or other means. We do this primarily to prevent cross contamination, but by fermenting in small batches we can always ensure fresh cultures to our customers.

We consider it our own heirloom. Family heirlooms have to start somewhere, and some are just younger than others.

We also like to clarify that in the yogurt/culture world the term “heirloom” seems to have different meanings. We use the technical definition, which means a culture that has the ability to last with proper care from generation to generation.