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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

Title: Question: Mother Culture
Post by: CheeWilly on April 18, 2013, 06:43:29 AM
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.
Title: Re: Question: Mother Culture
Post by: linuxboy on April 18, 2013, 06:59:20 AM
Using fresh and never freezing is best. Freezing is just a way to extend the life.
Title: Re: Question: Mother Culture
Post by: CNYquesero on June 20, 2013, 03:06:45 AM
how long can you keep it around unfrozen and reliably use it?
Title: Re: Question: Mother Culture
Post by: linuxboy on June 20, 2013, 03:23:55 AM
Using what process and methods? and what storage temps? Using the normal bulk culture technique, usable life is 4-5 days in fridge temps.