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Starter cultures can be unpredictable at times. Even those with extensive fermentation experience can stumble into a new culturing issue every once in a while.
At Cultures for Health, we want you to be successful, no matter what your fermentation project. Whether you are just getting started, or have been culturing for years, we have a collection of troubleshooting articles to help you keep your projects on track.
Browse our troubleshooting advice below, and remember...you can do this!
Click on a topic below to find expert advice to fit your needs:clear filters
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.
Curd formation is a trickier step in making hard cheeses. Browse these common issues and solutions to help you make delicious, perfectly-formed curds.
Making hard cheeses at home, you may see cracks in the surface. Learn why cracks occur and how to correct the problems.
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.
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.
What is cross contamination and what are the risks when fermenting? Find out more and learn what best practices will keep your cultures safe.
How long will your starter cultures or fermented foods be good at different temperatures? Here is a handy reference.
During summer's heat, culturing can be tricky. Keep your ferments cool with these tips and ideas on how to beat the heat.
Learn how to make cultured and fermented foods using starter cultures during the cool winter months. Plus ideas for how to keep cultures warm!