Mesophilic Cheese Culture

It seems like yogurt, cream cheese, sour cream, and a whole variety of cheeses use mesophilic cultures to turn milk to cheese.

I want to make cheese without buying those little packages of powdered culture.  We have had cheese for thousands of years before we had big brown trucks to deliver the cultures.

I have been researching and found how extremely simple Mesophilic Cheese Starter is to make at home.

This recipe uses a home freezer, but I heard of an anecdotal story of how some eastern Europeans snuck their favorite yogurt cultures into the country through Ellis Island.

It seems like the federal workers would open the jars of starter culture that our ancestors tried to import with them, smelled the yeastiness and threw the jars out.

After this became known to those planning to immigrate, one particularly resourceful lady dipped several of her lace heirlooms in the culture and let it dry.

The inspectors did not notice the bacteria dried on the cloth.  When she settled in her new country, she dipped the lace in warm milk.  This let the cultures grow and she soon had a working bacteria..

Our process is a lot simpler. All you need is a measuring cup, and ice cube tray, and some cultured buttermilk.

You see cultured buttermilk contains a small amount of mesophilic bacteria.  It is just not enough to really get a cheese going.  However, if you set about 2 cups worth out in a warm room for 8-10 hours the bacteria takes off and soon thickens the buttermilk and gives it a distinctive yeast smell.

Take this thick buttermilk and pour it into a clean ice tray.  Next, freeze it to make cubes.

Each cube is the equivalent of once ounce of mesophilic culture.

To make cheese, simply drop one of these cubes in your milk and let it work.

Just make sure to keep a couple of ice cubes back so you can make culture later.

To make more, add a culture cube to milk and let it thicken.


Mesophilic Direct Set Cheese Culture, 5-Pack

This moderate-temperature cheese culture is added directly to milk for making a variety of hard cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. This culture can also be used in other foods requiring a lactic fermentation such as Kimchi.
New From:$6.99 USD In Stock

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