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I am also activating the mesophilic Skyr, it is also my first trial of mesophilic yogurt.. I just tried it after the second batch. It had curds and some whey. I am not sure about the taste, it seems something did not go right. I am going to do the 3rd batch. What do you think?

— Tiago

The second batch was over-fermented, but yes all three activation batches on any yogurt should be done back-to-back to ensure they strengthen properly. Yours is strengthened, but needs less time incubating. Skyr, in my experience (also the thermophilic Euro) is always really fussy during incubation, though normally it’s all liquid instead of over-fermented. Let me know how this went, please.

I took backups with the Bavarian sourdough I dehydrated the starter and so glad I did, I went away for a week and the instructions weren' t followed >>> "sorry hunny I forgot" situation. Forgot I had the dehydrated but then found them and excellent bread resulted.

— Sophie

This is part of a longer conversation about backups, but I felt it was important for you to see that backups matter and some extra notes on not killing your sourdoughs! Here’s my reply:

I just freeze my backups wet, because then there’s no activation process needed when you get it out. Typically I do this in breast milk bags, but sometimes freezer-safe containers. I like the bags because they freeze flat and ALSO because you can break a chunk off and just make a batch. Super convenient!. I have the Bavarian going, too, and it’s a great starter. What kind of jar are you using? If you do it in Weck or other fermenting jar that hermetically seals, they can go a long time without a feeding (they get mad, but they survive and can be refreshed easily). I have… the Alaska, I think, in the pantry right now that hasn’t been fed since around 1 March. My teff starter has been fed twice in the last year; also room temp. I am constantly trying to kill cultures so I understand better how others killed, and sourdough is generally the hardest to kill. BUT, if it’s not a fermenting or Weck/Weck-style jar or other fermenting jar with a good gasket, it’ll generally be mold that kills them. In the fridge, I had a starter in a Mason jar with a plastic lid for 14 months before it got mold. Room temp I expect it would’ve happened a lot faster in the same jar. Next time you think something happened to your SD, let me know what’s going on. It’s nearly always savable if it isn’t mold.

I have some new yogurt-related questions.

1. Are both mesophilic and thermophilic cultures can do anaerobic fermentation?

2. In activation of yogurt cultures, in the PP it mentioned the first three batches of yogurt need to be done back-to-back. Does that mean not letting the yogurt past 1 day then re-culture again, is that right?

2. I have this warm spot in my home and the temperature stays around 97-101F (36-38C) for up to 8 hours or more. Is that good enough for the thermophilic cultures? If yes, then how many hours should take for the incubation?

3. There is a yogurt maker without the use of electricity, like the brand of Easiyo (from New Zealand). So, the milk is not heated and Easiyo uses boiled water to maintain the heat inside its insulated container. Will this work for the thermophilic yogurts?

— Annlyn

1. Yes. Both can do anaerobic and aerobic. Just like with sourdough, milk kefir, and water kefir, these are anaerobic processes that don’t get upset if there’s some aerobic going on.

2. That’s correct. I’ve rewritten those instructions so they have less slang and are clearer, but yep, no more than 1 day between the first batches.

3. Yes. It’s in the golden zone of thermophilic temperatures. 8 may be enough, but normally I expect 12-ish. If it’s looking like 8 isn’t enough, I’d wrap it in a blanket and keep it somewhere warm.

4. Yes, but it’s MUCH simpler to wrap the vessel in blankets or towels and tuck it in a cooler. That’s how I do it when I don’t want to use electricity, though my understanding is that they make “yogurt coolers” for people who don’t want, have, and/or have space for a regular cooler.