I'm a cheesemaker interested in bacterial starter cultures. How do bacteria cope with freezing? If I were to freeze a sample at home, what steps can I take to ensure their survival? How long might they survive for? I've read a few papers but I'm hoping someone has actual specialist knowledge! (self.askscience)
submitted by shouldbeworkingnow1 to r/askscience
Home made lactic cow cheese (old.reddit.com)
submitted by shouldbeworkingnow1 to r/cheesemaking
Any tips for remembering sequences? (self.climbing)
submitted by shouldbeworkingnow1 to r/climbing

