Author Topic: Forgot culture  (Read 814 times)

Offline dgsutter

  • New Cheese
  • *
  • Posts: 2
  • Cheeses: 0
  • Default personal text
Forgot culture
« on: December 05, 2015, 06:00:00 AM »
So, I made a gigantic rookie mistake on my first batch by not adding the Mesophilic Culture to my farmhouse cheddar. It drained from 1:15 in the morning until about 5:45 AM in the morning, whereby I put it in the fridge seeing as it didn't have culture. Is this an unsafe batch of cheese? Can I post-actively add the culture at this point or would that create a monster?

Any information is much appreciated!
D.G.

Offline Sailor Con Queso

  • Old Cheese
  • *****
  • Location: Kentucky
  • Posts: 2,766
  • Cheeses: 134
    • Boone Creek Creamery
Re: Forgot culture
« Reply #1 on: December 05, 2015, 01:28:26 PM »
It is too late to add culture. It will not age well or have a cheddar flavor, so I would go ahead and eat it as a fresh cheese.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline dgsutter

  • New Cheese
  • *
  • Posts: 2
  • Cheeses: 0
  • Default personal text
Re: Forgot culture
« Reply #2 on: December 05, 2015, 06:40:29 PM »
Think it's still safe after being out for 4 1/2 hours?

Offline Stinky

  • Old Cheese
  • *****
  • Location: California
  • Posts: 1,058
  • Cheeses: 78
Re: Forgot culture
« Reply #3 on: December 05, 2015, 07:57:31 PM »
Think it's still safe after being out for 4 1/2 hours?

Short answer: Yes.

Long answer: Yes.
It's probably a pathogen.

Offline Gregore

  • Old Cheese
  • *****
  • Location: Santa Barbara
  • Posts: 900
  • Cheeses: 34
  • Default personal text
Re: Forgot culture
« Reply #4 on: December 06, 2015, 07:19:52 PM »
If it was me I would put it in the food processor and add herbs spices and salt to taste ( assuming you have not already salted )

My favorite  to make ..... is wusabi paste added until you get a good kick.