You just made your first batch of cultured dairy. You followed the instructions closely, but your jar came out like the ones in the pictures. (Scroll down)

You might think that the fermentation failed, but hold on! Separation is usually not a sign of failure. Don't throw your jar out.

Separation is usually a sign of long and active fermentation. It means the good bacteria are alive and kicking. The first batch of L. Reuteri (or L. Gasseri) tends to separate even when we do everything right. 

See here HOW TO ASSESS YOUR FERMENT

Did you know that commercial yogurts tend to separate during production too? If they look smooth and uniform when you open the tub, that's thanks to a stabilizer additive. 

Cutting Edge Cultures, by contrast, doesn't add any stabilizers to its L. Reuteri and L. Gasseri starter cultures.

Whether separated or not, your fermented dairy contains L. Reuteri (or L. Gasseri) in both the curds (solids) and the whey (liquid). The whey is good to drink and is healthy. It has a lot of protein, calcium, Vitamin D, and high levels of B vitamins.*  

For maximal nutrition, consume both curds and whey.

Separation happens less in subsequent batches where you use some of your previous batch to re-culture your next one.

Important to keep in mind: L. Reuteri and L. Gasseri Superfoods are not yogurts. They don't behave like yogurts. They're also much tangier. Pleasant tang is the hallmark of successful fermentation.

L. Reuteri and L. Gasseri are cultured dairy superfoods that take different forms, some thinner, some thicker, depending on the dairy used. 

L. Reuteri and L. Gasseri Cultured Superfoods were conceived as means of proliferating beneficial bacteria, in a pleasant, easy-to-consume form, more affordable, natural, and appealing than chugging supplements or crushing tablets to create a starter.  

Speaking of affordability: Once you've made L. Reuteri or L. Gasseri cultured Superfood, use some of it to make a new batch. You can repeat it several times over.

L. Reuteri and L. Gasseri Superfoods are not yogurts. The fermentation length (36 hours) and the ideal fermentation temperature (100 F) indicate that these ferments are different than yogurt. 

Whereas conventional homemade yogurts don't tend to separate during the first batch, L. Reuteri and L. Gasseri Superfoods do (and may separate in later batches too), and this is pretty normal.

You can stir/whisk the curds and whey back together before consumption, but they'll probably separate again if left to their own devices; and that's fine. 

One of the easiest milks to ferment is whole cow's homogenized organic milk. (And it will still separate!)

Since the inception of this product, our team has been enjoying many, many jars -- some of them separated -- of fermented L. Reuteri and L. Gasseri. We love it! 

Don't forget to use your separate batch to re-culture your next one.

See recipes that use curds and whey

* Raul Cano, Phd., Microbioligist, The BioCollective