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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: shenandoah on April 01, 2013, 05:20:24 PM
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How long will cultures keep in the freezer? I have some that are just under 1.5 years old and want to know if they are still good.
Thanks,
Steven
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Also have liquid animal rennet the same age in the fridge. I understand that it starts losing strength after a year. How much should I increase at this stage?
Thanks,
Steven
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What kind of freezer? Stored where in the freezer? At what temp? And does it have autodefrost?
generally, 1.5 years should still be fine. But it depends on handling and storage from the point of manufacture to the point when you use them.
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I understand that it starts losing strength after a year. How much should I increase at this stage?
5-8% more. Which means not at all if you're a smaller scale cheesemaker
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I keep mine vacuum-sealed, take out what I need, and re-vacuum seal. This helps to reduce the accumulation of moisture.
-Boofer-
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I have been putting my cultures in heavy zip lock bags including paper towel...hope this is enough to blot any moisture.
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I should be good.
Thanks guys!