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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: Missy on January 28, 2009, 11:12:21 PM

Title: Starter Culture, DVI, How Much To Use?
Post by: Missy on January 28, 2009, 11:12:21 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!

Title: Re: Starter Culture, DVI, How Much To Use?
Post by: wharris on January 28, 2009, 11:18:03 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 (http://www.dairyconnection.com/cultures.htm) page of the Dairy Connection site:
(www.dairyconnection.com (http://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.

Title: Re: Starter Culture, DVI, How Much To Use?
Post by: Likesspace on January 29, 2009, 12:28:36 AM

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

Title: Re: Starter Culture, DVI, How Much To Use?
Post by: Missy on January 29, 2009, 01:48:39 PM

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

Title: Re: Starter Culture, DVI, How Much To Use?
Post by: Cheese Head on January 30, 2009, 02:43:43 PM

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.