Yemoos Nourishing Cultures Forum

Hi All,

I am new here. I have recently begun culturing a sourdough starter, milk kefir and villi culture (all from Yemoos) all in the same hot water cupboard in order to keep them all warm enough to ferment.

Is there any indication from your experience whether this is a good or a bad idea?

Do cultures in jars with near each other influence each other in taste or texture or behavior?

Should each type of culture be placed in a separate place to ferment?

Thank you for your assistance.

Mary Anne

Possibly. If you are concerned, I would recommend separate areas. Sourdough has some strong airborne yeasts and that can get into the kefir and viili if you are using open lids. It may not even be noticeable or it may change some characteristics. Milk kefir and viili also has the potential to cross making a type of really thick kefir that's hard to strain. Use a closed lid or air lock system or separate just to be safe.

Alex