Hi guy, I got my FD here and I'm ready to make some buttermilk.
But I wanna make a mother culture 1st, so should I pasteurize my milk for my FD mother culture? (I can get raw milk easily and I prefer to use em anyway)
I know that native bacteria can give some flavor profile but problem is I don't know what kind of bacteria living here
Also what's the best way to gently pasteurize the milk? at what temperature and for how long.
Another question, I read Sailor's MC making post and I read the dosage etc ,, is it set in stone? Like will it be ok if I add less bacteria per ounce thn what Sailor suggestedin his post, will it be still viable to make the MC? I assume that I'll have to wait longer for to bacteria to multiply if I add less bacteria than the recommended dosage.
So can someone give me some insight?