Mesophilic Starter Culture
Used for making common cheeses, such as Farmhouse Cheddar, Monterey Jack, Colby, and Gouda.
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.
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.
Innoculate fresh, sterile milk with freeze dried mesophilic starter culture. Allow to sit at room temp 24 hours or until set.
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.