Thank you for your answer!
I started making cheese this summer using the New England Cheesemaking basic cheese kit, which had pre-measured packets of mesophilic and thermophilic cultures. The mesophilic is called C101, and has lacto... lactis ssp lactis, and lacto... lactis ssp cremoris and the thermophilic is called Thermo C201 and has streptococcus thermophilus and lactobacillus helveticus.
When I used up the original packets, I ordered more, as well as some italase lipase powder and more vegetable rennet tablets.
Making cheese now about 1 time a week, I am not sure of the best way to obtain and use/keep cultures. I would like to try some other types of cultures, but I don't want to buy large volume and waste. I do not know how long a larger package lasts once it is opened.
Where do people on the forum tend to buy their cultures?
I have seen videos online of people measuring culture with a measuring spoon from small plastic-lidded containers. Seems more convenient...