Geo 17, P. Candidum, Propionic Shermanii 3 months out of date

[jwwbrennan]

I read people are using out of date cultures by increasing the quantity but I have not been able to determine a 'rule of thumb' recommendation of quantity based on the educated guessing of experienced cheese makers. I have Geo 17, P. Candidum and Propionic Shermanii which are all out by three months, can anyone recommend how much more I could use? As I am not trying to meet any standards other than taste and texture it doesn't really matter if the results don't emulate the original just as long as they make a good cheese. The Emmental was delicious so I would like to come as close as possible with that but if I miss and it's still good that would be great. Can anyone point me in a try-this direction?

[Tiarella]

I have heard that expiration dates are created for warranty reasons of the manufacturer so that no one can complain or ask for compensation after that date.  I'm sure I haven't expressed that quite accurately but that's the gist of what I heard.  Also, those particular cultures aren't responsible for the acidification process so I'm not sure it's as worrisome if they aren't as active.  What is more important is how they've been stored.

[linuxboy]

yeah, so increase 1-2% per month it is past expiration. Meaning practically,  don't do anything different for 6 months, then increase by a wee bit.

[jwwbrennan]

They have been stored as directed on the packages (freezer for these three) and linuxboy's decidedly concise answer has me running out to buy milk.

Thanks

[dthelmers]

If you have doubts about the viability of a culture that has been in storage a long time, you could always make a mother culture to revive it.

[Sailor Con Queso]

None of those mentioned can be easily grown as a Mother Culture.

[dthelmers]

Good to know.