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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: Cheese Head on January 26, 2009, 11:07:42 AM

Title: Storage of Cheese Making Cultures & Additives
Post by: Cheese Head on January 26, 2009, 11:07:42 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 (http://www.ikea.com/ca/en/catalog/products/70083252).

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 (http://www.abiasa.com/fiches/generalspec.pdf) I just read from Canadian Culture Manufacture (http://cheeseforum.org/Making/Culture_Manufacturers.htm) 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 (http://cheeseforum.org/Making/Making.htm#Best_Practices) webpage on Storing Cultures.

Anyone else have any better practices/ideas?

Title: Re: Storage of Cheese Making Cultures & Additives
Post by: wharris on January 26, 2009, 02:16:11 PM

I use the foldover-package over with a paperclip, toss in freezer method...

Yours is probable a bit better...
;)