Wednesday, March 27, 2013

Mesophilic Starter Culture

Mesophilic Starter Culture

Used for making common cheeses, such as Farmhouse Cheddar, Monterey Jack, Colby, and Gouda. 

Method One:
Allow a jar of fresh, unpasteurized milk to sit at room temperature, loosely covered, 24 hours or until set (yogurt consistency). Freeze in ice cube trays.  Each cube equals 1 oz starter.

Method Two:
Start with 2 Cups fresh cultured buttermilk, let sit at room temperature 6-8 hours or until set.  Future batches can be made by adding one frozen cube to 2 Cups fresh milk and allowing it to sit 24 hours or until set.

Method Three:
Innoculate fresh, sterile milk with freeze dried mesophilic starter culture.  Allow to sit at room temp 24 hours or until set.

Experiment One: 
2 Cups fresh buttermilk plus a few grains of mesophilic culture (ripping off today's batch of cheese just a little).  Let sit at room temp 24 hours or until set.

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