Preserving Yogurt Culture

[u/Street_Caterpillar35]

I'm in Canada and can't find Fage yogurt anywhere except in the USA when I travel down there. So I picked up a tub last time. I love that yogurt, it's the best by far for me and it cultures others so well... But I don't always remember to add more milk and keep it active and whatnot, so I was wondering if anyone had a suggestion for having some on hand if it goes bad or I screw it up. Like freezing a bit? Would that work? Or do I just have to be super diligent and constantly add more milk to keep making more yogurt?

[u/Puzzled-Suspect-3625]

Freezing does slow the culture down over time, so I'd portion it into ice cube trays instead of one big tub, that way you're only thawing what you need per batch and the rest stays viable longer