Forgetting the culture?

[qdog1955]

Theoretically speaking------What would happen if someone forgot to add the starter culture to a 4 gallon make, using P/H whole milk? Let's assume that everything SEEMS to have gone to plan. What could the outcome be?
 Qdog

[WovenMeadows]

Theoretically speaking?
Well, Halloumi is made without cultures/acidification. So you can wind up with a mild and non-melting cheese that needs to be either eaten fresh or brined.
But it would lack the acidification that makes it safe to age, and lacks the enzymes from starter bacteria to break down the paste.

[Danbo]

Qdog: You didn't forget - did you? Ha ha...? ;-)

[qdog1955]

Danbo----old age is coming your way, too.   The problem is---I'm not sure----I was getting ready to make another Leerdammer -----and in reviewing my notes from the previous make, the section on culture type---blank---amount used----blank. I go to the time line----added cal. chloride----added P. shermani-----added rennet, woah, where's the culture. So did I forget the culture or just forget to write it down---Twice?
 And yet I met all the PH markers-----so that was 6 weeks ago, and I can't even remember what I had for breakfast.
  I suspect that if the acid levels went where they should---then I didn't forget---but since I never made a cheese without some kind of culture---I just don't know for sure-----so I guess I'll just ride it out and hope it doesn't kill me.
Qdog

[Danbo]

Oh, believe me... I have the worst memory already - I'm just not as honnest as you are! LOL! ;-)

[Al Lewis]

Qdog I think I found the answer to your question...What's happening with this Leerdammer?  Sorry, couldn't resist.  I have actually done the same thing.

[Danbo]

OK - I have to confess.. Once I forgot the milk... ;-)

[Stinky]

OK - I have to confess.. Once I forgot the milk... ;-)

You get a cheese for that.