I got started cheese making during COVID after watching your great videos and had some really nice successes. Unfortunately I didn't continue, but after watching a few videos today I am going to get back at it. However, last time round I spent a small fortune on cultures which I decanted into small sample pots with acrylics, and then into a tupperware and in the freezer. These cultures were openness on May 2021. Is there any chance these will still be good, could increasing the quantity help, or are they for the bin, and I need to start again? Would really appreciate your thoughts. Cheers
You could do a simple test. Warm up a cup of pasteurised milk to 30°C and test the pH. Then add a pinch of culture, stir and wait for 1 hour. Check pH again. If it is more acidic, then you are good to go.
Sorry couldn't make it. Saturday night is a gig night.
I vote for Iberico or a special on cheeses you can make sitting down
Thanks Gavin.
You’re welcome
Hey Gav, can you please do a Merlot Ballavitano?
I got started cheese making during COVID after watching your great videos and had some really nice successes. Unfortunately I didn't continue, but after watching a few videos today I am going to get back at it. However, last time round I spent a small fortune on cultures which I decanted into small sample pots with acrylics, and then into a tupperware and in the freezer. These cultures were openness on May 2021. Is there any chance these will still be good, could increasing the quantity help, or are they for the bin, and I need to start again? Would really appreciate your thoughts. Cheers
You could do a simple test. Warm up a cup of pasteurised milk to 30°C and test the pH. Then add a pinch of culture, stir and wait for 1 hour. Check pH again. If it is more acidic, then you are good to go.
@@GavinWebber Fab, thank you.
Shoot - I missed out...