Shame , I wish you luck on your search , though ~!<| sep |> We are not just sperm people . Has no one ever heard of an egg ? <| sep |> Yellow is a colour that ' s usually associated with fat separation . An easy way of checking if your ferment has gone bad or not is if you can eat it without retching . The body is a pretty good judge of what is going to make you sick or not , if you can chew and swallow without spitting it out immediately , you are at the very least not going to get that sick . That being said there are a few strains botulism is the most well known that can do some major damage without giving warning signs , follow basic fermentation guidelines and you ' ll be fine . I ' ve fermented dairy at room temp for 5 days then cooked it to to separate curd and whey and not only did I not die , it was really tasty . Remember that rfermentation is a thing too , drop by ask some questions .