I’m growing stevia in a large container on the deck on the front of my house. It has been thriving there for 6-weeks, and it is proving to be an attractive specimen plant. I purchased the plants at Lowes. I’m skeptical about the practacality of using as a sugar substitute, but we shall see . . It’s good to know that stevia can be readily propagated from cuttings. Hopefully I can keep it alive indoors through the frigid Nebraska winter and have it back out on the deck with my other container plants the following spring.
I did a bit of research and found my answer in an article from the Journal of Food Science from 1999 ( Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage , page 204). In this study, a similar experiment was carried out over a longer time frame. Just as we observed, they noticed a dramatic decrease in the amount of expressible serum (that's a fancy way of saying "whey you can squeeze out") during the first days of refrigeration that eventually maximize and plateau at the 10-day mark. This is due to chemical changes in the protein matrix that forms the cheese.