So I said I was new at making cheese so here is the evidence.
How come we use the same bacteria for different tasting types of cheeses?. Looks like some bacteria can be used for many cheeses but they all taste different.
What gives?
Making cheese is like cooking an egg. Crack an egg in a frying pan, leave it alone and you get sunny side up with a runny yolk. Rake a fork thru it and you get scrambled. Cook an egg in hot water and you can get soft boiled. Cook it a little longer and you get hard boiled. All different textures and flavors. Cheese is the same way. It's all about how you handle it.
Quote from: johnr on April 29, 2015, 07:54:29 PM
So I said I was new at making cheese so here is the evidence.
How come we use the same bacteria for different tasting types of cheeses?. Looks like some bacteria can be used for many cheeses but they all taste different.
What gives?
Yep. The difference is acidity, aging, moisture, curd size, weight of pressing, cheddared or not, washed or not, cooked or not, and whatnot. Originally people made cheese and the cultures were in the milk. They used whey to continue making the same cheeses.
Ok Thanks.
And what are the effects of using too much culture. For example, if you double the amount of culture, does it ripen faster or create a drop in PH too rapidly?. I ask because how do you know that the culture is as active as it should be?. The packages say to keep the bacteria frozen but the bacteria comes in the regular mail.
Just trying to cover all bases.
Thanks
If you double the amount of culture, it ripens faster and the acidity will get too low. The shipping should not aversely effect the bacteria too much.