Putting a Culture on Hold While Awaiting Further Assistance

 

While we strive to return e-mails and phone calls promptly, here are instructions for putting your starter culture process on-hold while awaiting further instructions:

Viili, Filmjolk, Matsoni and Piima Yogurt and Buttermilk

  • If the packet of starter is unopened, it can be stored in a cool dry place or the refrigerator.
  • If you are culturing your first batch from the dehydrated starter and it has not yet set (i.e. still is the consistency of milk), just let it continue to sit out until you hear from us.  If at some point during that time period the yogurt does set, proceed with the instructions and place it in the refrigerator.
  • If the yogurt has thickened but not set, let it continue to sit out (often it just needs a few more hours even if this exceeds the normal time frame).
  • If the yogurt you are culturing has separated into curds and whey (solid on the top half and clear liquid on the bottom half), discard the yogurt and either follow the instructions in our troubleshooting section or await a response from us.


Greek and Bulgarian Yogurts

  • If the packet of starter is unopened, it can be stored in a cool dry place or the refrigerator.
  • If you are culturing your first batch from the dehydrated starter and it has not set yet (i.e. still is the consistency of milk), just let it continue to culture for up to 12 hours.  If at some point during that time period the yogurt does set, proceed with the instructions and place it in the refrigerator.
  • If the yogurt has thickened but not set, let it continue to culture for up to 12 hours and then place it in the refrigerator
  • If the yogurt you are culturing has separated into curds and whey (solid on the top half and clear liquid on the bottom half), discard the yogurt and either follow the instructions in our troubleshooting section or await a response from us.


Kombucha

  • If the packet with the culture is unopened, it can be stored in a cool dry place or in the refrigerator
  • If you are culturing a batch of kombucha and an issue comes up, just leave the kombucha sitting in a safe spot (no warmer than 85 degrees preferably) until you hear from us.


Sourdough

  • If the packet of starter is unopened, it can be stored in a cool dry place or the refrigerator.
  • If you are making the initial starter from the dehydrated culture and have concerns, keep feeding the starter every 8-12 hours using equal amounts (by weight if possible) of starter, flour and water.  If needed, discard some of the starter you made with each feeding so you don't end up with large quantities of starter (see the instructions that came with your starter for more information).
  • If your starter is established and you have concerns, just place a lid on your starter and place it in the fridge which will put the sourdough on hold until you hear from us.


Milk Kefir

  • If the packet of kefir grains is unopened, it can be stored in a cool dry place or the refrigerator.
  • If you are in the rehydration process, keep changing out the milk every 24 hours.
  • If your kefir grains are rehydrated and established and you have a concern, either continue to make kefir every 18-48 hours as you normally do or place the kefir grains in fresh milk in the refrigerator until you hear from us.


Water Kefir

  • If the packet of kefir grains is unopened, it can be stored in a cool dry place or the refrigerator.
  • If you have finished the rehydration process, keep transferring the kefir grains to new sugar water every 48 hours until you hear from us or you can place the kefir grains in fresh sugar water in the fridge to put them on hold.
  • If your kefir grains are rehydrated and established and you have a concern, either continue to make kefir every 24-48 hours as you normally do or place the kefir grains in fresh sugar water  in the refrigerator until you hear from us.

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