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

“Always good quality starter yeasts. What I also like about it is that it will continue to perform well as you collect a few spoon-fulls for your next batch and it still keeps going well.”

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Posted 4 years ago

“Very pleased with this yogurt maker use it all the time!”

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Posted 4 years ago

“Received my order very quickly, a yogurt maker and a starter for yogurt. Absolutely delighted with both and have been making my own yogurt ever since. Will be ordering again to try out some of the other products.”

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Posted 4 years ago

“Bulgarian yoghurt - worked like a dream and I now have the most delicious creamy yoghurt every day, I would recommend gighly!”

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Posted 4 years ago

“Ordered my first collection of ferments recently, all well packaged and labelled. Instructions for use on website was very clear to understand. Sadly my yoghurt didn’t work but I had great service from the company and a new starter was mailed out which worked perfectly”

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Posted 4 years ago

“Great communication, quality product (I bought a sourdough starter) good prices, packaged well, and I made the BEST sourdough bread with it. Highly recommend”

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Posted 4 years ago

“I have to say I have been delighted with the ferments I have tried so far from Freshly Fermented. The Bulgarian yoghurt is delicious and creamy, the Kefir delicious to drink. I have just made the Tumeric bug which is a lovely refreshing fizzy drink and good for me! I have yet to make the Creme Fraiche. The only thing I have struggled with are the Water Kefir grains. I emailed Freshly Fermented and Wesley came straight back to me and is sending some replacement grains. Excellent customer service - thank you. It is good to know that they are there if you need any help or advice. I can highly recommend. Give it a go!”

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Posted 4 years ago

“Delighted with everything in the healthy gut box. I had a problem with the yoghurt culture. With just a phone call for help, it was replaced immediately. Thank you team.”

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Posted 4 years ago

“Thanks for asking, but my kefir is very Sour, cannot drink it. Doing pancakes.”

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Posted 4 years ago

“Quality products at a reasonable price.”

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Posted 4 years ago

“Quick delivery, nicely packaged products and the sourdough culture tastes much more sour (in a good way!) than the one I made myself. I’m yet to make the yoghurt but looking forward to trying it.”

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Posted 4 years ago

“I haven’t tried all the products yet, but the ones I have have been of excellent quality. Customer Service is second to none. Well worth a try.”

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Posted 4 years ago

“Excellent seller, the quality of the Kefir is good and it arrives well packaged. Very happy to recommend the company and its products”

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Posted 4 years ago

“Kefir granules I bought some Kefir granules from Freshly Fermented. They arrived as promised and have worked a treat, especially with organic whole milk. They have multiplied a lot so after three weeks we have passed some on to friends already. The only thing that could be improved are the instructions. They were a bit long winding and cumbersome to read and understand. Maybe they could be reorganised into something shorter, clearer and without spelling mistakes. Otherwise a great product.”

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Posted 4 years ago

“Satisfied with service no problems so far all of the yogurt have work 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

“Wonderful starter and much cheaper than anywhere else. Worked a treat and my friends also loved the sourdough I made.”

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Posted 4 years ago

“Wonderful starter and much cheaper than anywhere else. Worked a treat and my friends also loved the sourdough I made.”

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Posted 4 years ago

“Clear information, speedy delivery and my kefir grains are doing very well. Thank you.”

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Posted 4 years ago

Freshly Fermented Reviews