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do multiple ferments in a household affect each other?  RSS feed

 
Fiona Edge
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Hi Wardeh

I call our house the 'House of culture' as there is kefir, yoghurt, sourdough, ginger beer, vinegar, beer, cider.... all doing their stuff.

I'm just wondering how I'm going to find room for the new cheese cave I want to start!

Do you find that once you have these cultures in the house that it's better or worse for starting other cultures

Would love your book as I enjoy your blog! Thanks for making yourself available





 
Wardeh Harmon
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Location: Oregon
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I love that! Our is a house of culture, too!

You can have cross contamination. Once I had my sourdough starter going right next to a batch of cheddar and the cheddar didn't work. I learned my lesson on that one. But most of the time, I don't have issues with it.

What I now do when making cheese is add the culture when the milk goes in the pot, even before it is up to temperature. This protects it from cross-contamination (not 100% but I haven't had a problem since I started doing this). Here's a video I made on youtube about it.

http://www.youtube.com/watch?v=xlfshmxE9rw
 
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