Frequently Asked Questions
- What is the shelf life of the sourdough culture ?
- How well will my culture handle being shipped in our hot Australian climate ?
- How should I store my sourdough culture ?
- Does the culture contain any dairy ?
- Does the culture contain any allergens ?
- How much culture do I use ?
If you have a question, or require help with your yoghurt making, please call (07) 3808 2576 or email us with as much information about your question or problem as possible at email@example.com.
Our cultures travel very well. Just store the items "as advised" as soon as possible.
Cultures are shipped to us from overseas, without any cooling, and we just store the items correctly once they get to us. It is the long term storage that is important.
We have shipped thousands of culture sachets a year for over a decade and have found the cultures are hardier than may be imagined. We tested yoghurt cultures left at room temperature over a period of four months. We found that at three months the culture still worked well, however; at four months we needed to increase the culture dose significantly. This same culture kept in a freezer would have lasted for years.
What we wish to avoid is anyone getting their yoghurt or cheese cultures or enzymes and storing them in the pantry for many months, without even knowing that they needed to be put in the fridge or freezer.
Perhaps we are overcompensating with the notes on our site and the labels all over the place, but we do know someone who kept an unopened cheese kit in a hot pantry for two years.
The sourdough, cheese, yoghurt and probiotic cultures are freeze dried, and require "long term storage" in freezer. The cultures also readily absorb moisture out of the air so should be kept in airtight containers which should only be opened at room temperature. Always allow your culture to come to room temperature before opening and handling.
Sacco's cultures are mainly grown on a dairy based medium. At the end of propagation, the starter culture cells are physically separated from this medium, then concentrated and freeze-dried. Very little, if any of the dairy component ends up in the final starter culture. However because people with allergies to dairy protein can be sensitive to parts per million (ppm) levels, Sacco cannot guarantee that such levels are not present in their cultures, and therefore declare that most of their cultures may contain traces of dairy.
We have Allergen Declarations from Sacco, who supply our Yoghurt and Probiotic cultures.
This document is the Allergen Statement.
The sachet holds 5 grams of culture and you only need 1/4 of a gram of culture to make 1 kg of pre-dough.
We recommend opening the sachet when you are about to make your first sourdough. Bring the sachet to room temperature first, this should only take a few minutes, and reduces the effect of condensation causing some of the culture to stick to the inside of the sachet. Cut all the way across the top of the sachet, then concertina it and pour the culture into the sterile jar supplied. Label the jar and store in the freezer.
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