Hi!! I'm Luís and i live here in Brazil, specifically in a northeast countryside. Here my family loves 'coalhada' , a coagulated acid culture very tradicional here. Normally, it's done in this way: take a cup of raw milk and put some drops of lemon juice. Let stand for one day and then put this culture in 1L of raw milk. Let stand for 8-12 hours and when the culture coagulate, it's saved some of the whey for the next batch and put the rest in the fridge to eat. Usually we do 'coalhadas' all days. I'd like to know if this whey left in the coagulated milk is a mesophilic culture and how many times it's necessary to have an stabilized culture.
Glad for any help