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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
Why does some goat milk taste better than others? How can you get the best taste from your goat milk?
Going on vacation? Learn to safely put your yogurt culture, sourdough starter, kombucha or kefir on hold while you're away.
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.
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!