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
Back in the day, an important part of getting a good, tasty cheese meant having the right ingredients and conditions to nurture your own cultures, or to have had an established one shared with you to use.
These were, and still are, known as mother cultures. But what is cheese culture? Cheese culture is a lactic bacteria. This lactic bacteria when added to milk digests lactose to produce lactic acid and this is what causes curds to form. Read more