Help Line

valerie@greenlivingaustralia.com.au

• My cultures have arrived, but the cooler blocks have melted, and everything feels warm, is this OK ?
• How do I store the culture ?
• How much culture do I use ?

 

If you have a question, or require help with your salami making, please call (07) 3388 6036 or email Valerie with as much information about your question or problem as possible at valerie@greenlivingaustralia.com.au

My cultures have arrived, but the cooler blocks have melted, and everything feels warm, is this OK ?
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Yes !! Just store the items "as advised" as soon as possible.

To be honest, the salaim cultures are shipped to us from overseas, without any cooling, and we just store the items correctly, once they get to us.

What we wish to avoid is anyone getting their salami cultures, 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 cooler blocks, and labels all over the place, but we do know someone who kept an unopened cheese kit in a hot pantry for two years.

How do I store the culture, and other cheese making ingredients ?
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The dry items like cultures should be stored in a freezer.

We supply sterile jars free with the culture sachets, and these are for the storage of the cultures once the sachets are opened. We recommend not to open the sachet until you are about to make your first cheese.

When opening the sachet of culture we recommend bringing it to room temperature first. This will reduce the effect of the condensation causing some of the culture being stuck 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.

Please be carefull to close your jar properly, to keep the moisture out while it is in the freezer.

How much culture do I use ?
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The sachet contains very close to 20 grams, which is suitable for 100 Kg of meat.

So 2 grams or an approximation of 1/10th of the sachet contents will work for 10 Kg of meat, and so forth

It is a good idea to record how many doses you get from your culture to confirm that you are measuring correctly.

 

 

This is an evolving page, and more will be added soon.