Author Topic: Thermo Starter culture or cheese ???  (Read 472 times)

Offline Keyser Soze

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Thermo Starter culture or cheese ???
« on: April 09, 2013, 07:19:22 AM »
Hi all !

Started to make starter cultures yesterday,  1 each Flora, Meso, Therm and Buttermilk so I could freeze them in cubes. I followed the directions for all of them according to Rikki's home cheese book, and 3 of them came out as described, thick gooey milk .

The thermo,  I let cool to 70 and added the culture,heated to 110 degrees, held in water bath @ 110 for 6 hours and I have seperated curds and whey in my mason jar.  Did I just make some cooked cheese?  Should I have left it at 70 or so, or should I have kept it at 110 and put it in the trays?

I need to know what to do with this stuff as soon as I can,  I don't want to waste it if I can use it.