Hi all! I'm new to cheese making and am doing my best to research and practice :) For all that I live in cattle country, my city tends to import our cheese and I love the idea of making my own cheese. I'm inclined towards scratch making in general, I can, bake my own breads, have a kitchen garden, and try to support my local farmers.
I do have a question in addition to my introduction though. I have just attempted my first mother culture, and it would seem it's over ripened. Can I still use it?
Cheers!!
V
I do not see why not , if it was a lab cultures strain then it will be still the same culture just less quick to respond if however you had made a wild strain, then way over cultured thus dropping the acid really low, you could have cultured out something from the mix.
It may not work quite as quickly so timed recipes may be off.
I've not used mother cultures, so can't add anything to Gregore's response, other than to say that there is an old thread with an extensive discussion about making and using mother cultures - might be worth a search.
Meanwhile, welcome to the forum!
Hi VBattleCry :)
Welcome from a fellow Canadian! :) I haven't tried making my own cultures, but kudos to you for trying!
Rain
Welcome on the board !
Hey fellow Canuck !
Welcome to the cheese forums ... you will find a wealth of info and resources here... I assure you, the answer you seek to your questions are here... great place to show off your creations here too! Post pictures or it didn't happen :)
Are you planning on making a lot of similar cheeses ? If not, dry cultures are more convenient. I know you probably use mother cultures for your bread making (rightfully so)... It's fun to play with mother cultures... but the novelty wore off fast for me and prefer dry bacteria cultures for cheese making. Imho