Most Frequently Asked Questions
Please check out our most Frequently Asked Questions just in case your question has been asked before. This will save the time of having to wait for a reply.
- How will my cultures, moulds and rennet handle being shipped in our hot Australian climate?
- How should I store my culture ?
- How much culture do I use ?
- Why do we send two sterile jars with some cultures ?
Can't find the answer you are looking for, then ask Valerie and our team.
Phone : 07 3808 2576
Our cultures travel very well. Just store the items "as advised" as soon as possible.
Most cheese making ingredients and yoghurt cultures are shipped to us from overseas, without any cooling, and we just store the items correctly once they get to us. It is the long term storage that is important.
We have shipped thousands of culture sachets a year for over a decade and have found the cultures are hardier than may be imagined. We tested yoghurt cultures left at room temperature over a period of four months. We found that at three months the culture still worked well, however; at four months we needed to increase the culture dose significantly. This same culture kept in a freezer would have lasted for years.
What we wish to avoid is anyone getting their yoghurt or cheese cultures or enzymes and storing them in the pantry for many months, without even knowing that they needed to be put in the fridge or freezer.
Perhaps we are overcompensating with the notes on our site and the labels all over the place, but we do know someone who kept an unopened cheese kit in a hot pantry for two years.
The culture products are freeze dried, and require "long term storage" in freezer. The cultures also readily absorbs moisture out of the air so should be kept in airtight containers which should only be opened at room temperature.
We supply two sterile jars for storage some of the cultures. Please see the next FAQ for more information regarding this.
The information on the outside of the sachet will tell you haw many litres of milk the whole sachet will inoculate and from this information correct doasage can be estimated.
In the case of kefir and yoghurt making the sachet holds enough culture for 100 litres, so you only need a very small amount.
When opening the sachet bring the sachet to room temperature first, this should only take a few minutes, and reduces the effect of condensation causing some of the culture to stick to the inside of the sachet. Cut all the way across the top of the sachet, then concertina it and pour the culture into the sterile jar supplied. Estimate 1/10th of the contents, and place into the second jar, this becomes your "working supply", label both jars and store in the freezer.
Your "working supply", being approximately 1/10th of the original supply of culture, will innoculate approximately 10 litres, and should be divided according to the batch size you are making. If making one litre then 1/10th of the 1/10th jar should be used
If you have the mini measuring spoons, place all of the culture in one jar, and spoon it across to the other jar ... try the Smidgen. Count the number of spoons and divide that into 100. If, for example you get 10 Smidgens, spoon one Smidgen back into the now empty jar. This becomes your 'working stock' and you should get about 10 batches of 1 litre size out of that jar.
The two jar storage and dosing method helps keep the culture in the best condition, helping prevent cross contamination and helping with dose control. We recommend placing approximately 90% of the culture in one jar, rarely opened, and have another jar with a small amount of culture in, as your working supply.
When a cold item is taken from a freezer, moisture condenses onto it, out of the air. This is true of the opened sterile jar with culture inside.
With cultures requiring storage in a freezer and being so concentrated, the storage jar will be opened many times (if kept only in one jar) before being used up and it is impossible to keep the culture 100% dry.
This also has a side benefit of reducing the chance of the contamination of the culture. If the working stock does get contaminated, at least the main supply is still OK.