Using cultured buttermilk to introduce cultures to cheese

Using cultured buttermilk to introduce cultures to cheese - Women at the Meeting

I have read recently that you can instead of using cultured developed in a lab you can get cultured buttermilk and use the cultures in that for your cheese making. I'm just wondering how effective this is and whether you can use it in all cheese recipes that call for cultures?

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How do you make a starter culture for cheese?

Making A Mother Cheese Culture Using A Direct-Set Starter Culture
  • Step 1: Sterilize the milk. Boil a one-quart canning jar with band and lid in a covered pot for 5 minutes. ...
  • Step 2: Cool the sterilized milk. ...
  • Step 3: Inoculate the milk. ...
  • Step 4: Ripen the milk with cultures. ...
  • Step 5: Chill the mother culture.


    • Why is buttermilk used in cheese making?

    We've made fresh cheese before\u2013 paneer, queso fresco, ricotta, mozzarella. This one is about as easy as it gets, and uses buttermilk as the souring agent that initiates the acidification of milk into curds (the fats and proteins that eventually become the cheese itself) and whey (the liquid by-product of cheesemaking).

    Is there a substitute for mesophilic culture?

    However, in place of the mesophilic culture, add a thermophilic culture to the milk instead.

    Is buttermilk mesophilic or thermophilic?

    Buttermilk is a mesophilic culture and can be used as such. Yogurt is a thermophilic culture and can be used to make cheese that calls for a thermophilic culture.


    How to Make a Mesophilic Cheese Culture | What is a Cheese Culture?



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