Storage of cheese starter cultures I have decided to give a go at home cheesemaking.

I got a nice book by Mary Karlin, which seems to explain things relatively well. Now, most recipes would call for something like 1/4 tsp of starter for a gallons milk (=3.7l milk)

So I proceeded to find some starters... and here comes the problem.

Obviously I don't intend to produce tons of cheese, and the smallest packaging I've found is freeze-dried sachets of ~10g, which most vendors say is good for 100 to 300l milk!

Some websites tell you to dilute the whole pack into 1l milk, then aliquot it and freeze it for storage. Is this a viable option (the microbiologist in me says a big yes)? Or would I be better at taking a little bit of freeze-dried product everytime (hmmmm)?

Any suggestion would be appreciated.
I was told by a cheese merchant who sold me the culture and rennet, to store the culture in the freezer, and the rennet in the fridge. 

I hadn't used it in more than two years and it's still alive and working. (as tested a few weeks ago)