I am just getting started in cheesemaking. I bought some "large packs" of several cultures, MM 100, MA 011, TA 061, Flora Danica, Penicillium Candidum, and Geotrichum Candidum. They arrived today in foil packets, 10 to 16 grams each approximately for the mesophilic and thermophilic cultures, and smaller packs for the white molds. The labels on them say to keep them frozen, so they are now in my freezer.
I don't believe the envelopes are suitable for storage once opened. It'll be difficult to keep them sealed, and they probably won't stand up to repeated sealing and unsealing.
So what do your store your excess dry cultures in once you've opened a new package? Small glass or plastic jars? I was thinking of spice jars, but I'm not sure whether the lids would provide a good enough seal.
How do you avoid condensation forming in the package and spoiling the contents when taking them out of the freezer to use them?