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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: johnchev on February 07, 2012, 02:39:13 AM

Title: How do you make a starter culture with UHT milk?
Post by: johnchev on February 07, 2012, 02:39:13 AM
I have been told that a starter made with Ultra High Temperature pasteurized full cream milk doesn't need to be frozen, as the milk keeps for many months in the fridge.

Being new to cheese making I am unsure how to go about this, or if in fact it works.

Has anyone tried this ingredient before?
Title: Re: How do you make a starter culture with UHT milk?
Post by: zenith1 on February 07, 2012, 03:42:27 AM
John-are you asking about making mother cultures with this milk? If so I believe that the information you have is incorrect in that regard. As the bacteria multiply in you milk over time devouring their food source(lactose mainly) the environment will become to acidic eventually killing off the culture. You do need to let it develop to a specific PH. There is a very good  thread here describing the process, just search the forum for mother cultures.