Author Topic: Question: Mother Culture  (Read 413 times)

Offline CheeWilly

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Question: Mother Culture
« on: April 18, 2013, 01:43:29 AM »
I have sterilized my milk and adding some mother cultures to create a starter.  After coagulation, my directions state to freeze the starter in ice cube trays.  My question is can I use the starter as soon as the it is finished, or do I need to freeze the starter and then use at a later date?  I will be making gouda, my first cheese, tomorrow if I can use the starter prior to freezing.
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Offline linuxboy

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Re: Question: Mother Culture
« Reply #1 on: April 18, 2013, 01:59:20 AM »
Using fresh and never freezing is best. Freezing is just a way to extend the life.
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Offline CNYquesero

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Re: Question: Mother Culture
« Reply #2 on: June 19, 2013, 10:06:45 PM »
how long can you keep it around unfrozen and reliably use it?

Offline linuxboy

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Re: Question: Mother Culture
« Reply #3 on: June 19, 2013, 10:23:55 PM »
Using what process and methods? and what storage temps? Using the normal bulk culture technique, usable life is 4-5 days in fridge temps.
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