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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Making Cheese, Everything Except Coagulation
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culture question for raw milk
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Topic: culture question for raw milk (Read 1481 times)
scasnerkay
Old Cheese
Location: Sunnyvale, California
Posts: 853
Cheeses: 197
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culture question for raw milk
«
on:
August 02, 2014, 01:37:44 PM »
I am on my way to pick up 4 gallons of raw Jersey milk. I plan on using MM100 and a little FD as I did for my prior make made with a nice cream top milk, so I can compare how they turn out. With raw milk should I use a smaller amount of the starter?
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Susan
WovenMeadows
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Re: culture question for raw milk
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Reply #1 on:
August 03, 2014, 02:11:26 AM »
While I haven't moved onto calculating activity and weighting cultures accordingly, I usually use 3/8 teaspoon of starter per 4 gallons of my raw Jersey milk, typically gets things on a schedule on par with the recipes I use.
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ArnaudForestier
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Location: Madison, Wisconsin
Posts: 1,546
Cheeses: 45
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Re: culture question for raw milk
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Reply #2 on:
August 03, 2014, 12:37:39 PM »
Typically (meaning, I've seen it this way from several authoritative folks), as a starting point you would use 1/2 the amount of pure culture than you would if using P/H milk. You'll have to tweak it from there.
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- Paul
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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Making Cheese, Everything Except Coagulation
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culture question for raw milk