Author Topic: Storage of Cheese Making Cultures & Additives  (Read 1960 times)

Offline John (CH)

  • Old Cheese
  • *****
  • Location: Katy, Houston, Texas, USA
  • Posts: 4,071
  • Cheeses: 60
Storage of Cheese Making Cultures & Additives
« on: January 26, 2009, 05:07:42 AM »
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?


Guests, join the CheeseForum.org community to remove this ad.


Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: Storage of Cheese Making Cultures & Additives
« Reply #1 on: January 26, 2009, 08:16:11 AM »
I use the foldover-package over with a paperclip, toss in freezer method...

Yours is probable a bit better...
;)

Wayne A. Harris - in vino veritas