There are a lot of cultures to choose from, aren’t there? It’s actually somewhat intimidating. Fortunately, cheese is very forgiving and you have a lot of wiggle room in the culture department. Even if you use the “wrong” culture, you will end up with cheese. When you’re a beginner cheese maker, it is important to use the exact culture recommended in your recipe. But, when
Why Use Starter Cultures?
There are as many recipes for making cheese without cultures on the Web as there are with cultures. Alternative starting agents include lemon juice (Panir & Lemon Cheese), vinegar (Queso Blanco), citric acid (30 Minute Mozzarella & Ricotta) and tartaric acid (Mascarpone). All these recipes can be found in our book, Home Cheese Making. There are also many recipes using cultures from buttermilk, sour cream,
Questions and Answers About Making Yogurt
Jim Wallace We are determined to help you! One of the differences between our business and others is Ricki’s dedication to her customers. She employs a full-time technical advisor (Jim Wallace) to answer your questions about making cheese. She also publishes a monthly Moosletter with recipes, etc., as well as this blog with articles about every aspect of cheese making. This is the third in
Questions and Answers About Cultures
Getting your cheese off to a good and consistent start This is the second in a series of sample questions that folks have written to our technical adviser, Jim Wallace. He can always be reached at info@cheesemaking.com to help you with any aspect of making cheese. Our extensive HELP section is also available with many questions and answers. General Culture Questions Q. I picked up