What ingredients are best for the best-tasting chevre?

[narnia]

 by Stinky - Fun fact: one of the microbial rennets is derived from a strain of e.coli.
[/quote]

Ew!!!     I don't understand the logic behind that!!!  Why would anyone want to use a disease-causing bacteria to make food ingredients?

[narnia]

Yoghurt is generally made with thermophilic cultures rather than mesophilic. As Schnecken Slayer has said, use store-bought yoghurt as your starter -- look for a brand with nothing other than milk and cultures if you can find it. I find the Fage 2% plain yoghurt to be an excellent starter.

I can't do cow dairy, so I think will have to buy a starter culture.

[Stinky]

by Stinky - Fun fact: one of the microbial rennets is derived from a strain of e.coli.

Ew!!!     I don't understand the logic behind that!!!  Why would anyone want to use a disease-causing bacteria to make food ingredients?
[/quote]

I told you it was a fun fact. 

[narnia]

NOT a FUN fact!!!!   

[narnia]

What cultures do you have?
You can make Yoghurt and Chevre with a variety of cultures and each will give its own subtle flavour.
I chose to use calf rennet and Florica Danica with pleasing results in my Chevre and used a mix of two commercial yoghurts as starters to maximise the probiotics in my yoghurt.

Currently, I have one packet left of the chevre packets that I bought from New England Cheesemaking.  I want to make yogurt for the beneficial bacteria, so perhaps I need to buy the yogurt culture.

[SOSEATTLE]

Not all E. coli are disease causing. There are many strains. You have E. coli in your body already and it is actually necessary for good health. It's the bad strains that cause illness, or strains your body is not used to like traveling and getting sick. Microbial coagulant also doesn't actually contain the bacteria that makes it. The microbial rennet is produced by the bacteria and then removed and purified. If you have concerns with genetically modified organisms, you may want to consider how that relates to microbial rennet. The bacteria are modified so that they produce the rennet.


Susan

[narnia]

Hmmmm.  I see.  Thanks, Susan!

[Gregore]

The e-coli that is so dangerous to us is one that did not exist 30 or so years ago but thanks to our need for cheap beef and the industries desire to give it to us they invented feed lots and the original e-Coli mutated to the current deadly strain  O157:H7

[narnia]

That is awful!!!

[Gregore]

Yes it is awful but it is our own  fault .    As a culture we will not learn our lesson until there is nothing left to eat but each other . 

[narnia]

 

[awakephd]

Yoghurt is generally made with thermophilic cultures rather than mesophilic. As Schnecken Slayer has said, use store-bought yoghurt as your starter -- look for a brand with nothing other than milk and cultures if you can find it. I find the Fage 2% plain yoghurt to be an excellent starter.

I can't do cow dairy, so I think will have to buy a starter culture.

Narnia, you can purchase dried starter cultures for yogurt from a number of sources (ArtisanGeek, New England Cheese, etc.)

[narnia]

Yes...precisely my plan!