Author Topic: Question: Mother Culture  (Read 470 times)

Offline CheeWilly

  • Medium Cheese
  • ***
  • Location: Littleton, CO
  • Posts: 52
  • Cheeses: 2
  • Default personal text
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.
The clever cat eats cheese and breathes down rat holes with baited breath.  W.C. Fields

Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 199
  • www.wacheese.com
    • Washington Cheese Guild
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.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline CNYquesero

  • Young Cheese
  • **
  • Location: Newport, NY
  • Posts: 6
  • Cheeses: 0
  • Default personal text
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

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 199
  • www.wacheese.com
    • Washington Cheese Guild
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.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.