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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: scottfro on October 27, 2011, 09:01:20 PM
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Hello again,
I made a mesophilic MC about a month ago. I froze a chunk of it in cubes and used a chunk fresh. I am trying to use the frozen culture for the first time to make creme fraiche and now at about 18 hours since inoculating 1/2 L of cream with 2 oz frozen MC I see no coagulation.
I assume this means my frozen culture is dead, but what might have caused this? I froze and quickly transferred cubes to a plastic bag.
Thanks!
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what temp, and how does it smell and what culture?
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Aromatic B from Abiasa. It smells a bit sour creamy. It was around 70-72F. Is it worth waiting a bit longer? I have some pH strips but they only do a limited range (4.6-6.2) so not sure if they will give me an accurate reading?
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That is low for Aromatic B. You need 76-78F. Yes, your culture is working fine. Raise the temp a bit and wait 12 hours or so. temp makes a huge difference.
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okay thanks i'll see what happens.
when i used the culture from the unfrozen mother it was just so much faster so i thought something might be wrong.