Maintaining the viability of these symbiotic cultures is essential for continuous production of the fermented milk beverage. The term describes methods employed to keep the grains healthy and productive when not actively fermenting milk.
Proper care ensures the longevity and consistent performance of these microbial communities. Preserving their vitality allows for the ongoing creation of a nutritious and probiotic-rich food source. Historically, these cultures were passed down through generations, emphasizing the importance of knowledge regarding their preservation.