Storing the harvest

The ‘5 stage process’ shows the harvest being separated in to two parts, the larger one, for mealtime consumption,                                                 and a small sample (for starting the next fermentation). Each bottle should be clearly labelled to show contents and                                                 date of harvest. 

The risk of contamination does not disappear once fermentation is over, and the extraction and storage of starter culture                                  needs as much care and attention as in earlier steps of the the fermentation process to ensure:

•  The container and lid are clean and dry
• A clean and dry spoon is used to extract the starter sample

The main harvest can now be stored in a fridge at around 7 degrees celsius, and will last up to a week or possibly more.                                          
Each bottle should have an air-tight lid, and be transparent (this makes it easier to spot any change or deterioration in the contents).               The starter will last longer providing the lid is not removed until needed.

✅ Do:

• Use a permanent marker for writing on bottles.
• Consume the yogurt harvest as soon as possible in order to maximise health benefits.

❌ Don’t:

• Extend the starter lifetime – it becomes less active with age.
• Remove lids unnecessarily.
• Use starter culture from a different type of milk.

Next- Cleaning