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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: krops13 on September 17, 2009, 04:27:14 PM

Title: Is my buttermilk ok?
Post by: krops13 on September 17, 2009, 04:27:14 PM

i pulled it out of the fridge to thicken yesterday at three and was going to freeze it at 9 one thing led to another and i forgot. so when i woke up this morning around 8ish i saw it smelled it (its smells really acidic) and tossed it back in the fridge is it ok?

Title: Re: Is my buttermilk ok?
Post by: linuxboy on September 17, 2009, 05:11:55 PM

It will still have active cultures, but you shouldn't freeze this batch. You should freeze bacteria when they are most viable. For buttermilk, that's at the point before the lactic acid starts to kill bacteria off, or 12-24 hours after inoculation with a 2% starter base.