Thank goodness my 3-starters kit came with thorough instructions. I really didn't know where to start! But one thing I have learned from friends is any culturing/fermenting should be done in a sanitized container. So first thing I did was throw all my jars in the wash and washed my hands. While reading about activating all my starters I was a little overwelmed with the directions. If I mess this up there isn't enough starter to try again... So I got to do this right the first time until I have enough starter to store in the freezer. I have invested in an indoor thermometer. This is very important to have to be sure your cultures dont turn rotten. To keep track of what to do next I wrote down the time and task to do with each culture. Kefir needs more milk between midnight and noon, sourdough will be ready to use in the morning, and my piima culture is ready to refrigerate noon tomorrow.That's all for now.
Momma
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