Hi everyone.
I'm relatively new on this forum, sorry if I'm repeating an existing thread. I read here many success stories (and sometimes failures) of the forum members and have the urge to start making some cheese and enter this beautiful community.
I have some questions about the preparation of a mother culture.
Recently I bought a sachet of dried mesophilic culture (it has the same bacteria set as Flora Danica, but on the package I see only "Mesophilic cheese starter culture", here's the item:
http://www.ebay.com/itm/121239458580) and want to prepare a mother culture.
Bacteria:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp.lactis biovar. diacetylactis
Leuconostoc mesenteroides subsp. cremoris
1.
The milk to use. I have only UHT milk and raw milk and don't know which one is the best for my purpose... For making cheese I will use raw milk (I have no choice...) but I'm still confused with the mother culture recipes, that advise to use low fat or skim milk. Is it ok to use UHT or raw milk will go better?
2.
The time of mother culture preparation. I have no idea how to find out when the culture is ready if I pour the entire sachet in 1l of milk (specific consistency, smell etc). I only know that the separation of the whey means that the culture is over-ripened and too acidic. But then, when it's the right time to freeze it (not too soon, not too late)?
The seller told me that the culture can be used as direct set, but is advised to make a mother culture. And I agree, given the fact that the sachet is small and it's a waste to use 1/4 tsp for each 1 gallon batch...
I'm new to cheese making and humbly hope to get someone's help in my journey.
Have a nice day!
Iur.