Author Topic: Starter culture questions  (Read 1175 times)

Offline dthelmers

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Re: Starter culture questions
« Reply #15 on: July 31, 2013, 01:41:55 PM »
Hansadutta, in 200 Easy she uses various ripening times for the DVI to get to the desired acidity, while Tim Smith is using mother culture; he may just be making the assumption that you know how long to ripen the DVI. Does he give pH targets?
Here's a sheet that I use to calculate mother culture amount for 200 Easy recipes. If the ripening time she recommends is short, I go with 1%, if a half hour, 1-1/2%, if 45 minutes, 2%.
I can't remember which forum member made this list, but I thank him or her for it.
Dave in CT


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Offline Hansadutta

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Re: Starter culture questions
« Reply #16 on: July 31, 2013, 03:12:01 PM »
Hello Dave,

Tim Smith also does not give pH targets but ripening times. I will have a look at his recipes and compare them with your recommended percentages. Thanks for the tip. This is very workable. It actually changes my plan for tomorrow.  ^-^
(Although it does not explain the mysterious teaspoon.)

Offline Boofer

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Re: Starter culture questions
« Reply #17 on: July 31, 2013, 04:28:12 PM »
I can't remember which forum member made this list, but I thank him or her for it.
I believe that was Sailor.

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Offline Sailor Con Queso

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Re: Starter culture questions
« Reply #18 on: July 31, 2013, 05:36:24 PM »
Yes, that was my table.

Again, this is an advantage of using Mother Cultures. Forget the teaspoons, tablespoons, tads and pinches. As you have found, there can be a lot of difference between recipes, even by the same author. Just start with 1% to 2% bulk equivalent of MC (for most aged cheeses) and let nature take it's course. As you make a type of cheese over and over it's easy to make adjustments. Add more MC if you want acidification to go faster. Add less if you need to slow things down. It's all about producing a consistent product.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline Hansadutta

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Re: Starter culture questions
« Reply #19 on: August 01, 2013, 03:50:38 PM »
Thanks for all the replies. They helped me a lot and with my aquired insights gave me the courage to try the "castle blue" from Debra's book today. I used 80 ml mother culture with 5 litres of milk and it seemed to work out perfectly.
I am writing my findings in the book for future efforts.
As a matter of fact; I have no resources except from books. As a cheese maker it places me on the scale of Manuel from Fawlty towers. "I speak English. I learn it from a book." Which can be followed by mr Fawlty's "It is easier to train a monkey."
Hans


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Offline Boofer

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Re: Starter culture questions
« Reply #20 on: August 02, 2013, 02:47:07 PM »
As a cheese maker it places me on the scale of Manuel from Fawlty towers. "I speak English. I learn it from a book." Which can be followed by mr Fawlty's "It is easier to train a monkey."
Classic show. :)

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Offline linuxboy

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Re: Starter culture questions
« Reply #21 on: August 02, 2013, 06:34:53 PM »
Que?
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Boofer

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Re: Starter culture questions
« Reply #22 on: August 04, 2013, 12:46:23 AM »
Que?
"Fawlty Towers" with John Cleese.

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Offline linuxboy

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Re: Starter culture questions
« Reply #23 on: August 04, 2013, 12:51:45 AM »
MANUEL , QUE ?


:P
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Boofer

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Re: Starter culture questions
« Reply #24 on: August 04, 2013, 12:59:21 AM »
Missed it...but got it.

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Offline Hansadutta

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Re: Starter culture questions
« Reply #25 on: August 04, 2013, 04:15:08 AM »
Ha ha. That is perfect.