Ask Allie!
What is Ask Allie?
Ask Allie is our food-related advice column, where you can ask all your fermenting, cooking, baking, and pantry-related questions to get digestible answers! No question about food is off limits!
Most of you will receive an emailed reply prior to your question hitting the blog, since I frequently think you need a more immediate answer. You should anticipate 1-2 weeks between submitting your question and its appearance on blog. Although emailed replies normally take between 1-3 days, it can take up to a week.
To have your question answered in Ask Allie posts, please use the form on our website. If you prefer to be anonymous, just say so in the form and we’ll leave your name out when we answer it in the blog! Note that some submissions may be edited for clarity.
For troubleshooting active issues with a culture you’re working with, please check the FAQs or write us at support@positivelyprobiotic.com - you’ll get your answer faster that way! Please also take advantage of our Facebook group for troubleshooting, conversation, and getting to know more members of our community!
Hi Allie, I recently purchased your SF Sourdough starter. What size jar do you suggest for the starter, and should the lid be able to be vented?
— Michael
I generally cap it at 500mL/2 cups, because I am a really haphazard fermenter, but many people prefer 750mL/3 cup containers. I use a mix of Weck jars and Masons with the plastic lids for this, but it doesn’t matter if it self-vents unless you intend on neglecting it. If you do, then self-venting is better but also not necessary.
I received the Filmjolk starter packet in the mail a couple of days ago but have just opened the package today. It appears that it should have been kept frozen? How can that be since it was mailed without refrigeration? Also, is it possible to use this for making greek, thicker yogurt? I usually use a small yogurt machine to make my yogurt and was tired of buying new yogurt every 3-4 times. So, not sure if this is the right kind. Thank you for your help.
— Karen
We ask people to keep them frozen if they aren’t going to be used quickly after receipt because over time, the cultures will degrade at room temperature. In my experience, this takes about 6 months. My and Sabrina’s experience also tells us that once someone has tucked the packet into the pantry, the likelihood that they’ll remember/find it before it’s inviable sits at about 5%. We really hate having to sell the same culture to a person twice, so we just ask that people store theirs the same way we store the ones we’re not using in hopes we can avoid having that happen to people. We’re failcapitalists over here, clearly! Don’t worry about it not being shipped with a cold pack. They’re always fine after transit.
Regarding the fil specifically, you are not going to get from it what you get from Greek. Most of the time, fil is a drinking yogurt (you can add half-and-half or cream to thicken it, and I sometimes make it with only cream as a treat for my daughter). There are no countertop yogurts that are going to do what you’re looking for without straining, but the bollnas and short viili get pretty close! You also should not prepare a mesophilic yogurt in a yogurt maker. Those are for the thermophils, because they hold a high incubation temperature, so to make a mesophil you can literally just pour milk from the fridge, lid or not, then wait. Use a lid if you have houseplants, because gnats and fruit flies are the battle both fermenters and gardeners suffer routinely.
