Author Topic: Starter Culture, DVI, How Much To Use?  (Read 1255 times)

Offline Missy

  • Young Cheese
  • **
  • Posts: 15
  • Cheeses: 0
Starter Culture, DVI, How Much To Use?
« on: January 28, 2009, 05:12:21 PM »
I'm making cheese and the recipe says to use 1/3 cup of started culture (like from a mother) but I'm using direct set from dairy connection.  How much direct set culture should I use?  Ack!


Guests, join the CheeseForum.org community to remove this ad.


Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: Starter Culture, DVI, How Much To Use?
« Reply #1 on: January 28, 2009, 05:18:03 PM »
Cannot speak for your particular culture, but the direct set starters i have used (MA11) are on the order of 1/8 tsp per gallon.

This is from the Cultures page of the Dairy Connection site:
(www.dairyconnection.com)
These packages are actually designed for commercial use.
Recommended approximate usage:
1/8 tsp. per 1 gallon
1/4 tsp. per 2-5 gallons
1/2 tsp. per 5-10 gallons 
Home cheesemakers will need to do their own measuring, dividing and experimentation.
« Last Edit: January 28, 2009, 05:31:21 PM by Wayne Harris »
Wayne A. Harris - in vino veritas

Offline Likesspace

  • Old Cheese
  • *****
  • Location: Southern Illinois
  • Posts: 773
  • Cheeses: 20
    • Middleton Street Weather
Re: Starter Culture, DVI, How Much To Use?
« Reply #2 on: January 28, 2009, 06:28:36 PM »
Same here....
Both cultures from Leeners and The Dairy Connection recommend 1/4 tsp. per 2 - 5 gallons of milk.
It's always worked well for me.

Dave

Offline Missy

  • Young Cheese
  • **
  • Posts: 15
  • Cheeses: 0
Re: Starter Culture, DVI, How Much To Use?
« Reply #3 on: January 29, 2009, 07:48:39 AM »
Thank you!! 1/8 teaspoon worked!!  It's amazing how such a tiny amount of culture can solidify a gallon of milk!  Thank you very much for quickly responding while I was panicking!  LOL

Offline John (CH)

  • Old Cheese
  • *****
  • Location: Katy, Houston, Texas, USA
  • Posts: 4,069
  • Cheeses: 60
Re: Starter Culture, DVI, How Much To Use?
« Reply #4 on: January 30, 2009, 08:43:43 AM »
Missy, glad to see it's going well.

In my experience, starter culture does not solidify/coagulate the milk, I normally use rennet to do that.


Guests, join the CheeseForum.org community to remove this ad.