Ferment Any Probiotic with Brewing Containers

Welcome to
Happy Herbalist

About Us
Welcome to our Functional Food website. We believe food
makes our life Healthy and Happy.
We nurture Kombucha, Kefir, Ginger Beer, Caspian Sea
Yogurt, and other Probiotic Drinks not only for their
flavors but to enhance their medicinal effects.
By integrating Traditional Chinese Medicine with common
Teas, Herbs & Spices with these unique Functional Foods
and Probiotic drinks we believe we truly can create our
own little miracles.

Caspian Sea Yogurt
Caspian Sea Yogurt also goes by the name Matsoni
yogurt. It contains a myriad of live cultures and is one of
the few yogurts that will culture at room temperature. It's
also a serial culturer; meaning you can use it continually
to create new cultures.
It is a mesophilic culture, meaning it thrives at a moderate
temperature. Culturing in winter might mean finding a
warmer part of the house. It is a slightly tart yogurt with a
unique viscous consistency. As it is a yogurt you create
at home it is not as thick as supermarket yogurt since it is
not builked out with emulsifiers.

Caspian Sea Yogurt is grown and produced by the Happy
Herbalist since 1997. Different sea yogurt like:
•Caspian Sea yogurt
•Milk kefir
•Flora probiotic
•Heating mat with digital thermostat are available at here.

Heating Mats
Most Probiotic Ferments do best in a warm temperature
setting. We at Happy Herbalist recommend a temperature
range from 74 F to 84 F (22-28.8 C) ,for Kombucha, Jun,
Ginger Beer, Water Kefir, and Vinegar. While Villi and CSY
and vegetable ferments like sauerkraut do well in the mid
60's (15.5 C) While one does not need constant
temperature the greater the consistency the more reliable
and predicable will be your ferment. OPTIONAL digital
regulator helps maintain the optimal temperature without
fear of over-heating.

We at Happy Herbalist use these
heaters not just for Kombucha but for
our JUN, water kefir and milk kefir
grains as well, depending on how cold
it is. The ideal scenario would be a
heater for each ferment, but if you
have a lot of them, that may not be
possible. Multiple small jars or a few
gallon jars can each be wrapped
around the heat strips we offer, so it
may be possible to have a whole slew
of fermented veggies going with just
one or two Kombucha heating mats.

Brewing Containers
All our brewing containers may be used to ferment any
Probiotic - Yogurt, beer, wine, cider and vinegar. Ginger
Beer, Water Crystals and Kombucha can be fermented
with anything that you have in your kitchen. It really does
not matter to the Kombucha SCOBY. It is, a matter of
preference.

For the connoisseur of kombucha. Aluminum,
and of Couse lead vessels should be avoided
for one's own personal health.
What matters most to the kombucha and vinegar
production is the shape of the container. The larger
the surface area the better. The depth does not matter. The
ratio of surface to depth does not matter. What is
important is that the Acetobacter bacteria have as much
surface oxygen as possible. Adequate ventilation is
required. Lactobacillus and yeast ferment with or without
oxygen.

All ferments give off heat, evaporation and odor.
Therefore be sure not to enclose your container in too
tight a space, and to leave sufficient headroom (typically 3
-4 inches) from the top of the container to anything above
the container such as a shelf. Evaporation may condense
on the surface just above and condense back into the
ferment causing contamination. Evaporation may also
condense in corners and without light, mold and mildew
rapidly develops. Contrary to popular belief normal room
light will not adversely affect the ferment.

Contact Us
516 Alliance Circle Cary,
North Carolina 27519,
USA
Phone Number: 919-518-3336
Toll Free: 888-425-8827

Thank You
&
Visit Again
https://www.happyherbalist.com/