Cleaning
Cleaning equipment and storage of the harvest are not strictly part of the 5-Stage fermentation process, but an equally important step in maintaining kitchen hygiene.
The cleaning routine must be:
– Thorough, with hot water and a little washing up liquid.
– Applied to all equipment used (including cheesecloth).
– Followed by thorough rinsing to remove all detergent.
As a final stage, equipment should be left to dry before storing. Where possible use handles to move equipment to storage, and avoid breathing close to or over cleaned utensils.
✅ DO
- If utensils have handles. they should be used, if not, use sterile gloves or a tissue to handle utensils after cleaning
- Consume your yogurt as fresh as possible
- Carry out cleaning operations as soon as possible.
❌ DON’T
- Attempt to sterilise equipment with chemicals.
- Store in damp conditions
- Where possible, store separately from other kitchen utensils
If you’ve got this far, and are sure fermentation is complete…
