Fellow cheese makers 8)
I often wonder how my culture is doing specially because a few of my packages were lost by UPS and found only a week later. My concern is that I am left with bacteria that has lost some power. The issue is that it is a lot of different bacterias so I don't want to throw them all out.
I have been reading that I can use UTP milk to grow bacteria a few days before and then use that to inoculate my milk. I make cheeses in two gallon batches.
My question is, if I prepare culture a few days before, will that be better than chance it with the DVS and will it cause any other problems. I don't intent to freeze it per se. My only thought is that if the little guys are not doing well, I give them enough time to build up and be strong when the time comes to inoculate the actual cheese.
Thanks
Over night will be more than enough time , it should set up like yogurt and then start to separate . I usually use it before that point. Thermos will need a little heat , I use the oven with the light on and I put them about 6 inches from the light.
You can also do this every time you make cheese it saves on cultures as you use less to make a starter . For a 2 gallon make I would do about 1 cup milk and 1/4 the amount of the culture called for .
Reduce the initial wait time in the recipe as you are no longer waiting for hydration and for them to wake up .
You should read this thread
Making Mother Cultures (https://cheeseforum.org/forum/index.php/topic,5165.0.html)
We do this every day.
Hi Sailor.
I really enjoyed reading that post. A lot of good info.
I am making two batches this weekend, a gouda and a havarti. I will use your method for sure and will post updates.
Thanks
Sailor.
I wanted to tell you that your advice was perfect. Thank you.
I will never use DVS the same way again :)
Thanks