Many homemade cultured foods can be perpetuated, by reculturing. 

Make a batch of cultured food, e.g. yogurt, kefir, or kefir soda, and save some to initiate future batches. You repeat it over and over. (But not ad infinitum.)

For example:

• 1st batch: Make yogurt using a yogurt starter culture. Once ready, keep 2 tablespoons for future use.
• 2nd batch: Make yogurt using the 2 tablespoons from your 1st batch as a starter. Once ready, keep 2 tablespoons for future use.
• 3rd batch: Make yogurt using the 2 tablespoons from your 2nd batch as a starter. Once ready, keep 2 tablespoons for future use. And so on.

This method will work with a range of homemade cultured foods, such as sourdough, Kefir Soda, yogurt, dairy kefir, sour cream, L. Reuteri Superfood, and L. Gasseri Superfood. 

You will still need to get milk / juice / flour in order to ferment it, but you won't need to buy yogurt / kefir /sparkling drinks / bread. Make it yourself and save money! (And while you're at it, reduce plastic waste and move one step closer to food independence!) 

How long will these reculturing cycles keep going?

After several cycles, the bacterial composition of your cultured food will begin to change. When new batches come out too strong (too sour) or too weak, it's time to start over with a starter from a sachet. 

Our starters offer great value for your dollar. There are 4 sachets in each pouch of our starter cultures, allowing you to multiply the reculturing cycles of your homemade cultured foods by 4. You don't need to reorder our starters often.