How do I store these products?
How much yogurt or cheese culture do I add to my milk?
My yogurt culture says "50 gallons" on the label -- does this mean it will make 50 gallons of yogurt?
It will make 50 gallons of yogurt if you were to use it all at once, as commercial yogurt makers do. Our yogurt cultures are very specific blends (with specific ratios) of bacteria which, if poured all at once into 50 gallons of milk, will guarantee that the proper blend of bacteria make it into your milk. If you are making smaller batches than 50 or 100 gallons of yogurt at a time, you will need to slightly "over-innoculate" your milk, meaning that you will put a bit extra culture in smaller amounts of milk to guarantee that all the required bacteria get in the batch. This slight over-innoculation will not harm your yogurt, but ensures that all of the necessary strains are at work in your yogurt.
How do I store these products?
Freeze-dried cultures, molds, aromas and lipase powders will keep best frozen. Unopened, cultures will retain activity for a year or more (check the Best Use By date on your invoice or packing list). Once you open them, however, be sure to close well any unused portion and also place the packet inside a sealable plastic bag or small mason jar to try to keep moisture away from the culture. Things that can affect your culture once you’ve opened them include moisture, temperature and bad bacteria that you may have inadvertently introduced. Rennet should be kept in your refrigerator – do NOT freeze rennet. Cheese color, calcium chloride, citric acid and salt do not require refrigeration and should be stored in a cool dry place.
How much yogurt or cheese culture do I add to my milk?
Every product on our website has a product usage rate in its extended description. If you are making batches smaller than that listed, please contact our technical service department for guidance.
If I used to use single-strength veal rennet and now I use the DCI Supreme Double Strength vegetable rennet, does that mean I need to use half as much (or vice-versa)?
Generally, yes. This is a place to start. Some adjustment may need to be made based on the milk and other conditions.
