Making Mother Cultures - A Photo Essay

[mikekchar]

Your mother culture is just fine.  You strips are almost certainly reading incorrectly.  If it wasn't gelled at 90-90 F, then the pH was certainly over 5.0.  A few hours later, it's not going to suddenly dive down before 4.5.  And even if it does, it doesn't really matter.

But why are you making a gallon of mother culture?  That's enough to make something like 100 lbs of cheese.

[Fates End]

Your mother culture is just fine.  You strips are almost certainly reading incorrectly.  If it wasn't gelled at 90-90 F, then the pH was certainly over 5.0.  A few hours later, it's not going to suddenly dive down before 4.5.  And even if it does, it doesn't really matter.

But why are you making a gallon of mother culture?  That's enough to make something like 100 lbs of cheese.

Because I didn't want to leave an opened half gallon. :shrug:

'Sides, the nearest homebrew store is quite a ways away and anything that staves off the next time I have to get fresh culture is fine by me, even if I end up having to fill up a whole lotta ice cube trays.

[Vanessa s]

Is there anyway to open your tantalising attachments 13 years after the fact? Or do they exist somewhere else out there in Google.
I don't know why I never thought of carrying on mother cultures instead of watching dried starter get lower and lower. I make yoghurt all the time

[Al Quentin]

Is there anyway to open your tantalising attachments 13 years after the fact? Or do they exist somewhere else out there in Google.
I don't know why I never thought of carrying on mother cultures instead of watching dried starter get lower and lower. I make yoghurt all the time

Try this:

https://web.archive.org/web/20190512023644/https://cheeseforum.org/forum/index.php/topic,5165.0.html

[ArnaudForestier]

Seems that people aren't around much anymore - sad to have lost touch with so many of the "old guard," but am coming back after many years away.  I used to use Sailor's MC to great effect in Abondances/variants.  I'd like to go back to using it for tommes, but honestly I've almost always used 4001 in tommes, a blend of meso and thermo, not very well suited to a MC.  Almost impossible to replicate 4001 with single culture MC's and blending.  For those who MC their tomes, what species/subsp./strains are you using for your mesos and thermos, respectively?