This is what I'm currently doing for my cheese & yogurt making cultures & additives:
- I store all mine in one Tupperware plastic container.
- I store my container in the freezer.
- Once packages are opened, clip each closed with Ikea plastic clips.
One small problem I've had is a couple in my stash, smaller packages like Rennet & C Penicillin, appear to be getting bigger crystals or particles, almost as if they are re-hydrating. And this guide
I just read from Canadian Culture Manufacture
Abiasa confirms that. It says:
"To prevent condensation, take the cultures out of the cold room or freezer at least 30 minutes before use. On opening the package, the lyophilized cultures should be free-flowing."
So that looks like my problem and solution, small packages of cultures will quickly thaw and if open, pull in moisture from air.
Thought might be useful for others, I'll make a Best Practices
webpage on Storing Cultures.
Anyone else have any better practices/ideas?