The one measurement that consistently tells you the truth? pH. Because pH directly tracks what those microorganisms are doing in real-time and reveals exactly how the milk’s protein structure is transforming. Why pH matters more

If you have been reading books, blogs or social media about probiotics, you have probably seen very specific strain codes being recommended for sleep, mood, immunity, weight loss and many other things. It is easy to get used to the idea that a “good” product must show a long list of strain numbers. So when you look at our starter cultures and do not see those codes, it can feel as if something is missing. In reality, there are clear reasons why we do not list strain number

Inulin is a naturally occurring carbohydrate found in plants such as chicory root, Jerusalem artichoke, dandelion, and agave. It belongs to a group of soluble dietary fibres known as fructans — long or short chains of fructose molecules that the human body cannot digest (Roberfroid, 2007). Instead of being absorbed in the small intestine, inulin travels to the colon, where it serves as food for beneficial bacteria such as Bifidobacterium and Lactobacillus

Slow fermentation sometimes delivers a lumpy, ropy, sloppy, and viscous texture when making homemade yogurt and homemade kefir. Although...

Many people have asked how to make yoghurt in the Instant Pot. (Scroll down for a video explainer.)