Fermented dairy is one of the most common forms of cultured foods.
Cutting Edge Cultures specializes in kefir, yogurt, L. Reuteri Superfood, and L. Gasseri Superfood starter cultures. See below for a comparison between our fermented dairy starters.
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Kefir is a cultured drink, traditionally made by adding kefir grains to various types of milk. We have gone a step further and freeze-dried the kefir grains into a powder to make the process into EASY KEFIR. It’s fun and very easy to make! Kefir is a fantastic source of many nutrients, supplying you with calcium, magnesium, vitamins K and B and billions of friendly microbes that help your micro-biome thrive and flourish.
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Our premium-quality Yogurt Plus starter culture contains live probiotics, and is made with a unique blend of 5 beneficial species (S. thermophilus, L. delbrueckii, L. plantarum, L. reuteri, B. longum, non-GMO inulin).
- Our unique LR Superfood starter culture provides a high concentration of the exceptional microorganism, Lactobacillus reuteri. When you use the ‘low and slow’ culturing process described in the instructions, the bacterial counts of this beneficial strain are increased exponentially over the 36-hour period. The result is a rich, thick, delicious and super-healthy dairy product.
- Our unique L. Gasseri Superfood starter culture provides a high concentration of the exceptional microorganism, Lactobacillus gasseri. When you use the ‘low and slow’ culturing process described in the instructions, the bacterial counts of this beneficial strain are increased exponentially over the 36-hour period. The result is a rich, thick, delicious and super-healthy dairy product.
Comparison of our fermented dairy starters
| Easy Kefir | Yogurt Plus | L. Reuteri Superfood | L. Gasseri Superfood | |
|---|---|---|---|---|
| Makes | kefir | Yogurt | Cultured dairy with L. reuteri | Cultured dairy with L. gasseri |
| Form | powder | powder | powder | powder |
| Packaging | 4 sachets in pouch | 4 sachets in pouch | 4 sachets in pouch | 4 sachets in pouch |
| Live bacteria? | yes | yes | yes | yes |
| Ingredients | Active bacteria strains (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus, Saccharomyces cerevisiae, Kluyveromyces lactis), kefir grains, maltodextrin. | S. thermophilus, L. delbrueckii, L. plantarum, L. reuteri, B. longum, non-GMO inulin | Lactobacillus reuteri, non-GMO FOS (Fructooligosaccharides) | Lactobacillus gasseri, non-GMO FOS (Fructooligosaccharides) |
| Non-GMO? | non-GMO | non-GMO | non-GMO | non-GMO |
| Store starter in | fridge/freezer | fridge/freezer | fridge/freezer | fridge/freezer |
| For dairy/vegan? |
dairy |
dairy |
dairy
|
dairy
|
| Pre-heating before culturing? | no | yes |
No pre-heating if using ultra-pasteurized dairy Heating is needed if dairy is not ultra-pasteurized |
No pre-heating if using ultra-pasteurized dairy
Heating is needed if dairy is not ultra-pasteurized |
| Requires prebiotic fiber? | no | no | yes | yes |
| Culturing temperature | room temperature | yogurt maker temperature (100-112 F) | 100 F | 100 F |
| Culturing time | 18-24 hours | 6-8 hours | 36 hours | 36 hours |
| Taste | lightly fizzy, pleasantly sour | mild | pleasantly tart | pleasantly tart |
| Texture | pourable, possibly bubbly | yogurt | between yogurt and thick sour cream, depending on dairy. Separation is normal | between yogurt and thick sour cream, depending on dairy. Separation is normal |
| Recultures? | yes | yes | yes | yes |