Hello to all, I am new to the forum as well as a new cheese maker. I have a question to go along with one posted recently, can I use whey from a previous batch of cheese to produce a mother with? Where I live,Costa Rica, they do produce cheese but almost totally queso fresco and cultures are not available except thru ebay or the like. I have purchased cultures from the UK which are cheaper than ordering from US as the shipping is much less and considerably quicker. I have access to fresh raw milk, although the fat level is not what we could get in Canada. Also would like to know if pasteurizing before inoculating is a wise idea.
Thank You in advance for all your help and hope to be a regular reader and poster.