In traditional home culturing, milk cultures have the biggest variety of both taste and flavors available. From the light and mellow flavor of Fil mjölk to the tartness of fresh butter milk there seems to be no end for dairy cultures! One can use cow, goat, or sheeps milk to maintain any of these dairy type cultures.
We do not recommend the use of raw milks as they can carry a heavy bacterial load that can compete with these dairy cultures, alter the taste, and can cause illness to the user.
You may however use a low heat method to kill off unwanted bacteria before culturing with the dairy culture. See our FAQ section for more details.
All of our dairy culture starters
are grown on local pasteurized
organic whole milk.
- Organic Cultures - 
