CHR Hansen culture, which one to use? How to split in small prtions?

[Mac99]

Hello.

CHR Hansen cultures are available in my city. But I would like to know which one to buy as they have so many types.

Mainly I'm looking for a Sour/Tart, Solid (curd-like) and Zero Viscosity yogurt.

Can I use the result yogurt as a starter for another batch ( how many times can I do this). I'v heared that this could mutate the bacteria, is that true?

One more thing;
The culture comes in sachets that produces 250 liters of milk, which is way too much. Can i split the culture into like 20 portions and keep it in the freezer?

[Tomer1]

"The culture comes in sachets that produces 250 liters of milk, which is way too much. Can i split the culture into like 20 portions and keep it in the freezer?"
best to keep in the original aluminium package, open and take out as needed.   just take it out 10-20 minutes ahead of time so there is no condensation which will clump up the product and ruin it.

[Mac99]

@Tomer1

Thanks for the suggestion. But in the instructions they mention "Not to thaw" the culture (which it will in 10-20 minutes), and put it directly from the freezer into the prepared milk.

I'm thinking of using a glass vial with some moisture absorbing sachets in it stored in the freezer. And take a little every time I make some yogurt.

Would that be good enough?

Thanks.