How do you make a starter culture with UHT milk?

[johnchev]

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?

[zenith1]

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.