For most purposes, we recommend using the direct set cultures. When you use them, you are sure of the amount of culture activity you are getting. When you make a mother culture, you are exposing the culture to the freezing and thawing process which affects the balance of bacteria. Mother cultures are fine if you are making cheese every 2 -4 days. They will last for a month or so, but the problem is that even when they are still alive, they are not necessarily in optimum condition to out-compete other bacteria that may get into the milk.
Oct 25, 2019