How do I tell if my cheese culture is still good?

I made cream cheese in November and prepared some of my own starter culture from that batch to save money down the line when I wanted to make cheese again. Well, I haven't made cheese since then (now about 4 months later) and I don't know if my starter is still good.

I kept the starter in the freezer since November in ice cubes, and I kept my environment pretty sterile when I made it.

How can I test it to see if it's still good?

cheese starter

Best Answer

I think that your culture should be fine, given your storage method and sterility in handling. All you can really do is try making some cheese, and see how it turns out.

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Quick Answer about "How do I tell if my cheese culture is still good?"

In order to test to see if your culture is still active, you have two options; Incubate a small amount of milk with the culture and leave it at the correct fermentation temperature for your culture for one hour. Then compare the pH of the milk from before the culture was added to after the hour of fermenting.

How long do cheese cultures last?

The milk substrate the cultures are propagated on contains no growth hormones (RBGH). If kept frozen, cultures will last up to two years. At room temperature, they will last up to two months.

Do cheese cultures need to be refrigerated?

Your culture will likely be at room temperature when you receive it, however, it is best stored in the fridge or freezer as this helps prolong the shelf life. Cheese, Fresh Cheese, Vegetable, Sourdough, Kefir and Yoghurt cultures are shelf stable for 12 months if kept under 20 degrees Celsius.

How do you maintain cheese culture?

Making A Mother Cheese Culture Using A Direct-Set Starter Culture

Step 1: Sterilize the milk. Boil a one-quart canning jar with band and lid in a covered pot for 5 minutes. ...

Step 2: Cool the sterilized milk. ...

Step 3: Inoculate the milk. ...

Step 4: Ripen the milk with cultures. ...

Step 5: Chill the mother culture.

How do you store cheese starter culture?

Cultures, molds and yeasts are packaged in a moisture barrier sealed foil packets, keeping them free from air and humidity. After opening, fold over packet a few times and place in one, if not two small plastic bags or Zip-Lock type bags. Store dry cultures, molds, yeasts and dry rennet powder/tablets in the freezer.

Cheese Cultures 101- A Quick Overview of Different Cheese Cultures and What They Do

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Images: Miguel Á. Padriñán, Karolina Grabowska, Katerina Holmes, Katerina Holmes