Product Usage Guidelines

How do I store these products?

Cultures, molds, aromas and lipase powders will keep best in your freezer. Unopened, cultures will retain activity for up to two years. Once you open them, however, be sure to close them up well 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?

This will vary depending on the type of cheese that you are making, but general guidelines can be found at the bottom of each product page under the "Additional Information" tab. We also encourage you to use our Resources link, which will lead you to a variety of recipes, tips and additional information about yogurt/cheese-making. And as always, don’t hesitate to call or email us!

If I used to use single-strength veal rennet and now I use the Supreme Double Strength vegetable rennet, does that mean I need to use half as much (or vice-versa)?

Generally, yes. This is a good place to start. Some adjustment may need to be made based on the milk and other conditions.

My liquid rennet/coagulant has been in the fridge for a year or more. Can I still use it?

Probably not. Coagulant doesn’t “go bad” so much as it loses its ability to coagulate milk after about 9-12 months (check the Best Use By Date on label). You can still try it, but you will need to use more and be willing to possibly sacrifice your batch. It it’s much past the Best Use By Date on the label, you will want to get some fresh coagulant. You may want to test your coagulant/rennet strength before using older product -- check out our coagulant test here.

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