Author Topic: Making mother culture and PH  (Read 871 times)

Offline steffb503

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Making mother culture and PH
« on: March 07, 2012, 05:29:16 AM »
Is it necessary to have a PH meter to do this correctly?

Offline Sailor Con Queso

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Re: Making mother culture and PH
« Reply #1 on: March 07, 2012, 08:33:19 AM »
It helps, but it's not critical. I incubate Mesos at room temp (around 70F) for 18-24 hours. I incubate Thermos at 110F for just 6 or 7. When the MC thickens up a bit, it's ready to use or refrigerate. If you start accumulating a little whey at the top off your container, you have gone too far. Still usable, but the acid kills off some of the bacteria. Fresh MC is more active and will work faster in your makes.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed