Are there other cheesemakers out there who use freeze-dried culture instead of reculturable starter, and where do you get it from? I’ve been using DVI mesophilic culture from Hoegger Supply Co. with good results, but it’s a bit frustrating to use: the powder is down at the bottom of a large flat envelope, making it hard to get the last bits out, and the soft powder becomes clumpy very easily even when I’m careful about drying the measuring spoon thoroughly.  Once when they were out of their usual stock they sent another type of DVI mesophilic, more granular and less powdery, and also more concentrated so that I could ripen 2.5 gallons of milk with a few grains instead of 1/8 t. It was much more convenient, but I’m not sure where it came from.  Any thoughts on where to buy DVI culture or how to store t would be greatly appreciated.

Yes I do from danlac.com, it also depends were u are and how convenient it is to order. Culture should not clump, at least mine dont, I keep them in a freezer then make a starter from that.

Not being in Canada, I don’t use Danlac.  I’ve been using New England Cheese Supply with good results.  Their cultures are in packets, unless you buy a huge quantity.  Stored in the freezer they keep for at least a year.  They blend well, and I’ve found that even though a packet is recommended for a 2 gal. batch, I can use a packet for a 4 gal. batch with very good results.  And, a very important thing, they are quick with their deliveries.

I’ve only used New England Cheese supply (http://www.cheesemaking.com) and the Dairy Connection (http://www.dairyconnection.com) for freeze dried cultures.