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How to Use Previously Frozen Milk For Culturing
If you're looking to make Yogurt, Kefir, or Cultured Buttermilk from previously frozen milk, keep in mind these factors when working with frozen milk.
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Solving Curd Problems In Hard Cheesemaking
Curd formation is a trickier step in making hard cheeses. Browse these common issues and solutions to help you make delicious, perfectly-formed curds.
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Repairing Cracks In The Surface Of Hard Cheese
Making hard cheeses at home, you may see cracks in the surface. Learn why cracks occur and how to correct the problems.
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Solving Curd Problems In Soft Cheesemaking
Sometimes, something as easy as making soft cheese can go awry. Here are some common curd formation problems some and tips for fixing these issues.
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Troubleshooting Homemade Cheese
Let us help you troubleshoot your cheese making projects! Did your cheese fail to set? Is the cheese rubbery? All of the issues and more are fixable.
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Cross-Contamination: Keeping Your Cultures Safe From Each Other
What is cross contamination and what are the risks when fermenting? Find out more and learn what best practices will keep your cultures safe.
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How Long Will Your Cultures Last?
How long will your starter cultures or fermented foods be good at different temperatures? Here is a handy reference.
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Warm Weather Care For Starter Cultures
During summer's heat, culturing can be tricky. Keep your ferments cool with these tips and ideas on how to beat the heat.
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Cold Weather Care For Starter Cultures
Learn how to make cultured and fermented foods using starter cultures during the cool winter months. Plus ideas for how to keep cultures warm!
