Author Topic: Whey - Freezing & Using As Starter Culture  (Read 1475 times)

lwybrant

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Whey - Freezing & Using As Starter Culture
« on: May 03, 2011, 01:39:44 AM »
Can you take the whey from a batch of chedder with mesothermic starter, freeze it and use some as a satrter for a new batch when ready?

coffee joe

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Re: Whey - Freezing & Using As Starter Culture
« Reply #1 on: May 03, 2011, 02:01:44 AM »
Without the freezing part, this is done every day all over the world. Whey from today is used to make tomorrow's cheese. Oftentimes, this has been going on for centuries. The result of this is a cheese very specific to a small region with distinct characteristics. I don't recommend this if you make cheese infrequently as a hobby, but it does work.

Tomer1

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Re: Whey - Freezing & Using As Starter Culture
« Reply #2 on: May 03, 2011, 02:09:22 AM »
You might want to inoculate some milk to get an active starter instead of just droping the defrosten whey.
You could monitor activity by Ph drop if you choose to use the whey to optimize ripening time.

Offline pliezar (Ian)

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  • Ian
Re: Whey - Freezing & Using As Starter Culture
« Reply #3 on: May 03, 2011, 05:04:55 PM »
Would you then take the whey and add it as if you were making a mother culture?

coffee joe

  • Guest
Re: Whey - Freezing & Using As Starter Culture
« Reply #4 on: May 03, 2011, 08:09:57 PM »
Here in Brazil, it is called "O Pingo" or "The Drop". This is the first whey from pressing and they just put it in a covered jar in a cool spot, for use as the culture the next day. Same 1% as culture. It is used for the traditional "Queijo Minas" and is consumed fresh or matured for as long as a year.
This cheese, when allowed to mature, is pretty much a basic brined, stirred curd, hard cheese