Ferment Any Probiotic with Brewing Containers

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Welcome to Happy Herbalist
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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.
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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.
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• 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.

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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. 
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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.
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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.
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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. 
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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. 
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Contact Us
516 Alliance Circle Cary, North Carolina 27519,
USA Phone Number 919-518-3336 Toll Free
888-425-8827
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Thank You Visit Again
https//www.happyherbalist.com/