QA9 – Can You Use Existing Cheese As Cultures For New Cheese?

propagating cheese cultures

In the past we’ve talked a little bit about various ways to reduce the cost of your home cheese making adventures.

It seems costs savings are still on the minds of some home cheese makers since we’ve been asked a few times now if existing cheeses can be used as cultures for making new cheese, as a means towards saving money. Read more

Do You Keep Making Dry, Crumbly Cheese?

Do You Keep Making Dry, Crumbly Cheese?

Dry, pasty, crumbly cheese.

It’s the curse of any cheese that you hoped would turn out smooth and soft.

There are cheeses that we expect to have a slightly drier or crumblier texture, but when it isn’t planned, it’s a real disappointment, and the worst part is that you usually don’t know your cheese has gone that way until after you’ve waited weeks, or months, and then cut it open to find less than desirable results. Read more

QA8 – How Long Do I Have To Age My Raw Milk Cheeses Before I Can Sell Them?

How Long Do You Need To Age Raw Milk Cheeses?

Have you thought about selling your cheeses? Is it time to test your delicious creations out in the commercial market?

While most home cheese makers find making cheese for their family and friends enough of a thrill, some cheese making hobbyists decide to take things to the next level, and start thinking about selling their cheeses at markets or, if possible, in local stores.

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Why Your Camembert Isn’t Growing White Mold

camembert mold, camembert cheese mold, camembert mould

 

With cheese making, there are a couple of real ‘buzz moments’ for me.

The first is when I get a really good, firm curd and get a strange satisfaction from cutting it in clean, neat lines. The other is when I make Camembert and see that gorgeous fluffy white mold growing over the cheese.

That beautiful Camembert cheese mold, there’s nothing better than watching that white blanket start to cover over each round, signally the beginnings of another successful Camembert batch. Read more

How To Make Mesophilic Cheese Cultures At Home

Cheese Cultures Make Your Own Mesophilic Cultures

This article will guide you, step by step, to make your own cheese cultures at home.

By doing this you will save a lot of money from buying thermophilic and mesophilic cultures so often.

Allowing you to make more homemade cheese for less costs.

That’s not all…

We will cover what are cheese cultures, mesophilic cultures and thermophilic cultures. Outlining which cultures should be used for certain cheeses.

The bottom line is I have been doing this for years and it has saved me a pretty penny.

It has allowed me to make more delicious cheeses then I would have been able to, if I had to buy starter cultures all the time.

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How To Add Cheese Starter Cultures

how to add cheese starter cultures

Cheese starter cultures are a form of bacteria used in the production of cheese. They are added to the milk at the start of the cheese making process (not for all cheeses though, there are exceptions such as Haloumi) in order to determine taste, smell, texture and mouth feel.

The main cheese starter cultures are Thermophilic and Mesophilic. Thermophilic cultures can handle being heated to higher temperatures, Mesophilic cultures  suffers at higher temperatures.

There are also specific culture strains made by commercial manufacturers which fall into each of these types (Therm and Meso) and each subtly changes the results you will get with your cheese. Your recipe should tell you which culture type you need.

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