Author Topic: High meat, cold/warm temperatures.  (Read 115 times)

0 Members and 1 Guest are viewing this topic.

Offline jonives

  • Forager
  • *
  • Posts: 1
    • View Profile
High meat, cold/warm temperatures.
« on: September 03, 2017, 06:02:09 pm »
Aajonus mentions in several workshops that high meat shouldn't be cultured in too high temperatures. THe reason is that it goes too fast and you need a lot to get the same effect as cold cultured.

 My question is, I have a 1.5 month old high meat, cultured at 20 degrees celsius. I have now transferred it to the fridge.
Am I too late with transferring? Can the high meat still get the same properties as 100% fridge cultured high meat? Or should I just make a new batch?

Peace and Love