Hi all, the wording may not be quite on, but I was wondering if anybody had any insite on how to stretch Ricki's Chevre culture that comes in the packets (frozen).
I really was very very happy with the results of the culture (I used 1 gallon of fresh goat milk and 1 packet of the starter and I ended up with awesome goat cheese, perfect to my taste). The problem is that it was 5.29 for 5 packets of the starter. That's not soo bad, but I'm paying 4 bucks for a gallon of fresh goat milk which brings my cost per 1.35ish pounds of goat cheese above 4 bucks. That's not so bad either, but I'd really like to not have to buy new cultures.
I'm thinking about experimenting and just saving some of the weigh from my next back and freezing it into ice cubes and giving those a shot.
Anybody have any thoughts on this?
Thanks!!