Starter culture

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Starter culture

Postby aris » Tue Nov 30, 2004 9:12 pm

Franco,

Is your starter culture the same as what is on Len Poli's site as "Lactic acid culture" in alot of his recipes?
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starter culture

Postby Franco » Tue Nov 30, 2004 9:18 pm

Yes.
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Postby aris » Wed Dec 01, 2004 10:02 am

What is the shelf life of this culture? Does it need any special storage?
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Postby aris » Thu Dec 02, 2004 4:10 pm

Do I need to store this in the freezer - and if so, what is the shelflife while there? The recipes I've seen talk about using half a gram of this stuff - and you sell it in 25g sachets.
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shelf life

Postby Franco » Thu Dec 02, 2004 5:11 pm

The starter culture has a 6 month shelf life.

According to the manufacturer as the culture is prepared in a 'clean' environment once opened it has been exposed to the outside air and as such it's effectiveness cannot be guaranteed they recommend then that any unused culture is discarded.

I can't give any advice apart from the fact that I do use just the amount I require and refreeze the rest!


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Postby aris » Mon Dec 13, 2004 2:26 pm

Franco,

As you know, I bought some of your culture. Are there any guidelines as to the temperature & time needed for this culture to ferment properly?
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starter culture

Postby Franco » Tue Dec 14, 2004 8:13 pm

Aris,

each recipe will give you recommended times for fermentation, it depends on the type of salami being made.

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Postby aris » Wed Dec 15, 2004 1:12 am

Franco,

The recipes i'm looking at (Len Poli's) say to refer to the starter culture manufacturer to get details on fermentation temperatures.
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