Fermented food enthusiasts understand how rewarding it is to make cultured foods at home. Imagine accessing yoghurt, cheese, or kefir from the refrigerator whenever you want. This is not only a cheaper way of satisfying cravings but also a healthier option. Fermentation also helps to preserve perishable foods such as vegetables. If you are looking for culture starters Australia to make cultured foods then we can help.
Making cultured foods starts with getting the right lactic ferment. A starter is a source of useful bacteria added to food to convert the sugars into lactic acid. This lactic acid is responsible for the acidity, aroma, flavor, and consistency in fermented foods. While Lacto bacteria exist naturally in the environment, culture starters optimize their actions and eliminate toxic bacteria from foods.
Are there Dairy-Free Starters?
Separate lactic acid bacteria are used in the fermentation of different foods. For instance, the water kefir grains used to produce kefir are not the same as those used for sourdough bread. Starters for dairy products are also available separately. A common misconception is to think that all starters indicated Lacto-ferment comes from dairy products. Lacto is short for lactobacilli, the general name of food fermentation bacteria.
Each starter contains an easy-to-use manual to get you started in your project. All you need to do, in most cases, is to set the food in the right environment, add the required amount of starter, and leave it to ferment. However, special attention must be paid to the storage of culture starters. Some starters are best stored in the freezer, others in the refrigerator, while others at room temperature. Check starter packages for maximum shelf-lives in their opened conditions.
Starters versus Wild Fermentation
Some people try to use free existing lactobacilli or wild fermentation to make their cultured foods. While this may be successful with some foods, it yields no results with others. Using a lactic ferment also creates long probiotic life and offers greater resistance to antibiotics. Culture starters use less salt compared to wild fermentation. The fermentation period is also short which leads to more good bacteria. Starter kits produce exopolysaccharides in higher quantities meaning you get foods of a higher quality.
Final Thoughts
Making cultured food at home is healthier and cheaper than buying it ready-made. This is also a good way to preserve perishable vegetables and add value to others. Fermented food also boosts the immune system by adding useful bacteria to the gut. Get the right culture starters Australia and turn your love for cultured foods to a hobby.
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