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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: CheeWilly on April 18, 2013, 06:43:29 AM
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I have sterilized my milk and adding some mother cultures to create a starter. After coagulation, my directions state to freeze the starter in ice cube trays. My question is can I use the starter as soon as the it is finished, or do I need to freeze the starter and then use at a later date? I will be making gouda, my first cheese, tomorrow if I can use the starter prior to freezing.
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Using fresh and never freezing is best. Freezing is just a way to extend the life.
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how long can you keep it around unfrozen and reliably use it?
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Using what process and methods? and what storage temps? Using the normal bulk culture technique, usable life is 4-5 days in fridge temps.