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 microbiome 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.
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Our traditional heirloom Easy Greek Yogurt starter makes thick, probiotic-rich Greek yogurt in 4 easy steps. You don’t need an appliance. Strain the yogurt to make it high in protein, and save money by perpetuating your yogurt again and again.
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Our traditional heirloom Easy Skyr Yogurt starter makes thick, probiotic-rich Skyr yogurt in 4 easy steps. You don’t need an appliance. Strain the yogurt to make it high in protein, and save money by perpetuating your yogurt again and again.
