How To Make Mesophilic Culture at Home | Cheese making Culture

How To Make Mesophilic Culture at Home | Cheese making Culture | Cheese Making Starter Culture

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Пікірлер: 17

@jim34morrison Ай бұрын

Thank you! This helps a lot when one is in a pinch.

@BuckRidgeHomestead Ай бұрын

You're welcome! Glad it helped!

@cydrych 7 ай бұрын

I just use 1/4 cup of cultured buttermilk per gallon of milk in place of mesophilic cultures. That seems to work great.

@BuckRidgeHomestead 7 ай бұрын

That’s great!

@Sproot21 5 ай бұрын

Just tried this with my homemade buttermilk, excited to see its progress in a day❤

@BuckRidgeHomestead 5 ай бұрын

Wonderful!

@toddlanis9978 9 ай бұрын

If you pasteurizer both the milk and the cultured butter milk (now just pasteurized buttermilk) where does the culture come from? Seems to me that you have a pasteurized mixture and just soured milk and it's being inoculated from where? I would think that you would only want to pasteurize the milk and add in the cultured buttermilk as is (containing the live cultured). Also, you have 2 common methods of pasteurizing: 1: HTST- High temp, short time which is reaching 160F (71C) for 15 seconds or you can maintain 145F (~63C) for 30 minutes. I prefer the lower 145F for 30 minutes because I believe it denatures the proteins less and provides better milk for cheesemaking, but this is a big debate out there in internet land, just my 2 cents. Thanks for the video!

@mikeciul8599 5 ай бұрын

I want to know too! I can imagine one possibility, but I have no idea if this is what's going on: live bacteria can share DNA from dead bacteria. Perhaps the bacteria that inevitably show up after pasteurizing are "learning" from the dead bacteria in the buttermilk. Also, the pH, temperature, and mix of nutrients will tend to favor certain microbes over others. But it seems like a roll of the dice what you would get! Does anyone know what's really going on?

@eileenhall8467 4 ай бұрын

Great video! Is it possible to heat the milk and buttermilk together at the same time? Since they both are reaching the same temperature.

@BuckRidgeHomestead 4 ай бұрын

I’m not sure I have followed this recipe for awhile and they are always separate but great question! I will look into this!

@lisastoner6635 9 ай бұрын

Is there a reason why you use a metal spoon in the glass jar? I am concerned about chipping the glass.

@BuckRidgeHomestead 8 ай бұрын

It will not chip! ❤️thanks for watching!

@jimmullins4007 10 ай бұрын

WHY DO YOU HEAT PASTURISED MILK THAT HOT. I CAN UNDERSTAND RAW MILK BUT NOT PASTURISED

@BuckRidgeHomestead 10 ай бұрын

I know it seems redundant but that’s what the cheesemaking books say that I have.

@mikeciul8599 5 ай бұрын

Pasteurized milk doesnt stay sterile. Microbes are everywhere and will eventually grow and proliferate in it. Pasteurizing it right before you use it kills whatever has grown in it since it was last pasteurized.