Name: Freshly Fermented
Address: UNIT 6, MERLIN HOUSE, 4 METEOR WAY, LEE-ON-THE-SOLENT, LEE-ON-THE-SOLENT
Rating: 4.90

“Dutch oven. Ordered dutch oven, good price and quick delivery. Product well made and will last for years.”

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Posted 4 years ago

“Great ferment, delivered on time.”

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Posted 4 years ago

“Brilliant service and great product”

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Posted 4 years ago

“Great quality. Packaging and service very good.”

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Posted 5 years ago

“Great customer service!”

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Posted 4 years ago

“Fab products at reasonable prices”

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Posted 5 years ago

“Great service and product once again!”

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Posted 4 years ago

“Very good starters, easy-to-follow manuals and economic packaging. The Covid-related delay was excellently communicated.”

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Posted 4 years ago

“Lovely product. Grains are growing and producing really well.”

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Posted 4 years ago

“’m nothing to do with the company, just a very very satisfied customer. This product, if you follow simple instructions/recipe, is the most amazing yoghurt culture. I’ve been re-culturing this three times a week for approx three months and the yoghurt gets better and better, and delivers between 3 and 6 litres of yoghurt a week. It’s thick, creamy and totally gorgeous. I culture in a Lakeland yoghurt maker. Every batch I make I immediately pour half a jam jar of yoghurt and pop it into the fridge to be the next culture then put the rest to strain in the fridge. After much trial and error I’ve perfected my recipe. I use whole( or semi) skimmed UHT milk as it means you don’t have to boil the milk. I originally used regular milk but found that the result was a bit inconsistent due to how I boiled and cooled the milk. I add 3/4 dessert spoons of powdered milk, one carton of UHT and the culture from the last batch. Stir and leave at 42 degrees for 8-12 hours. Longer you leave it the thicker it gets. I usually try for 12 hours. I then fill half a jamjar sample, label it with the date and put in the fridge To be the next culture. I then strain the remainder over night in the Fridge and wake up to almost a Soft cheese like yoghurt. I pop into a Kilner jar and then add back in some of the whey to give the consistency I want. The more whey I add back the more liquidy the yoghurt. Also the more you add back the more tangy the yoghurt becomes. It’s all about taste. If you work with this culture properly it will deliver again and again. I’ve had three cultures a week for over three months and drizzled with a bit of honey or with some fruit it’s the best yoghurt I’ve ever tasted.”

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Posted 4 years ago

“’m nothing to do with the company, just a very very satisfied customer. This product, if you follow simple instructions/recipe, is the most amazing yoghurt culture. I’ve been re-culturing this three times a week for approx three months and the yoghurt gets better and better, and delivers between 3 and 6 litres of yoghurt a week. It’s thick, creamy and totally gorgeous. I culture in a Lakeland yoghurt maker. Every batch I make I immediately pour half a jam jar of yoghurt and pop it into the fridge to be the next culture then put the rest to strain in the fridge. After much trial and error I’ve perfected my recipe. I use whole( or semi) skimmed UHT milk as it means you don’t have to boil the milk. I originally used regular milk but found that the result was a bit inconsistent due to how I boiled and cooled the milk. I add 3/4 dessert spoons of powdered milk, one carton of UHT and the culture from the last batch. Stir and leave at 42 degrees for 8-12 hours. Longer you leave it the thicker it gets. I usually try for 12 hours. I then fill half a jamjar sample, label it with the date and put in the fridge To be the next culture. I then strain the remainder over night in the Fridge and wake up to almost a Soft cheese like yoghurt. I pop into a Kilner jar and then add back in some of the whey to give the consistency I want. The more whey I add back the more liquidy the yoghurt. Also the more you add back the more tangy the yoghurt becomes. It’s all about taste. If you work with this culture properly it will deliver again and again. I’ve had three cultures a week for over three months and drizzled with a bit of honey or with some fruit it’s the best yoghurt I’ve ever tasted.”

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Posted 4 years ago

“Ordered twice from this company. Great service. Have had 3 heirloom yoghurt cultures now. One I allowed to die out after over 9 months of constant use. The second one I didn’t use right away and I actually froze the freeze dried cultures for 18 months, never believed they would reactivate after all that time but they did! Just received my 3rd culture and have used it 10 times already. Absolutely fantastic to have fresh yoghurt a few times a week, I make it for my friends and family too. I like to make a big 2 litre batch and strain it overnight to make yoghurt of such a thickness that you would never see it in a store.”

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Posted 4 years ago

“Bought Bulgarian yoghurt starter and creme fraiche starter and very happy with both . Have now made 3 batches of yoghurt which is very thick and creamy with a lovely tangy taste and 3 lots of Creme fraiche which have turned out perfectly every time. Have also shared with my sister and she is having the same great results. Thank you Freshly Fermented.”

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Posted 4 years ago

“The Kefir grains arrived quickly in great shape and have really successfully produced delicious kefir since - they have multiplied and I'm making more each day. Thank you”

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Posted 4 years ago

“Excellent product very potent !”

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Posted 4 years ago

“My starter kit arrived quickly. Instructions that I downloaded from the website were clear and simple to follow and now on my second batch of kombucha after a successful first batch. Wesley has been helpful when I’ve had any queries and always calls back promptly. Thank you!”

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Posted 4 years ago

“Great starter making bread every day - kids and wife love it - happy wife happy life !”

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Posted 4 years ago

“Fast delivery, great sourdough starter. Would definitely purchase again in the future”

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Posted 4 years ago

“having promptly replaced some viili long strain culture that I couldn't get to work, the replacement has worked a treat - gorgeous, thick, creamy and stringy viili. Wonderful stuff, many thanks!”

Freshly Fermented Reviews