What are you doing here?

If you’re on this page, you’re probably interested in vegan dairy alternatives! Whether you’re here for the Avellana extractor or for the Avellana Vegan cultures, or even if you ended up here by accident, you’re definitely in the right place.

Check out our video for the super awesome excellent never been seen before Avellana Separator campaign!! Below that, you’ll find a treasure trove of info on our super potent Avellana Vegan Cultures, for making vegan cheeses and veggie ferments


Interested in culturing foods? Making vegan cheese? Maybe you’re just getting started, maybe you’ve got loads of experience…either way, this is the place for you!

You probably already know about why cultured foods are good for you. Both raw and cooked (heat killed) probiotics have been shown over and over again to be super important to helping balance our gastrointestinal system, killing pathogenic bacteria, and helping to fight inflammation.

Fermented foods have been used by humans both, medicinally and as everyday foods, for thousands and thousands of years. In modern times, we have moved away from eating cultured foods as much because we started using modern preservation methods like canning and freezing. Transportation of goods has become lightening fast, allowing us to eat fresh vegetables year round.

But more and more doctors, naturopaths, and scientists are recommending a return to cultured foods for health and well-being. This site will inform all about HOW to culture non dairy products to create fantastically delicious vegan foods. We try to think outside of the box, creating recipes as simply as possible, to give you more time to enjoy your full and rich lives! We don’t always post perfectly lit and staged photos…we’re about getting it done and making it delicious. We’re about helping you to learn how to make awesome food, simply.

What you will need:

  • You will most definitely need the worlds best vegan culture to speed your process and make this easier than ever! In case you didn’t notice the hyper link above, here’s a no brainer-

Avellana Vegan Cultures

A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping.)



A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping TO CANADA)


  • A fermentation station
  • A method to remove the fiber from the protein and fat in the non-dairy milk (I use panty hose. Not pretty, but she gets the job done!)



There is also a forum in the side bar links. Have a question? Post it there and we will answer and others can join in with their observations and tips as well! We’re just getting started, so don’t be shy. If you have a questions, somebody else probably has the same questions…so ask away!

Published by

Susana Romatz

I love details. Down to the most tiniest one. As a matter of fact, those are my favorite kind...

2 thoughts on “What are you doing here?

  1. I seem to be getting a lot of gas from yogurt made with your cultures. Could it perhaps be because they are so strong? I’m using the amount recommended. Should I try to use less, or culture for less time?

    1. Hey! There are a couple reasons you might be getting gas with increased probiotic consumption-mainly, when you eat more probiotics it takes your body time to adjust to a new micro flora and you can get gassy from that OR when you start to detox by adding in probiotics your body can get overloaded and it can cause some unintended secondary effects like gas or headaches or bloating. As long as the unwanted issues are relatively minor, I’d suggest reducing the amount you’re eating for a bit (a couple days) and then increase back up over a few days to give your body time to adjust and eating a bit more fiber and protein to help your body’s enzymatic system get back in balance. If you’re still experiencing issues after a few weeks, it might be that the culture mix is not right for your body. Please be sure to let me know how that goes!

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