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To Make Cheese Starter Solution

To be used in conjunction with Cheeseandyogurtmaking.com's Rennet to produce cheese, see Basic Soft Cheese Recipe page.

CheeseAndYogurtMaking.com's Freeze-Dried Cheese Starter is an advanced blend of no less than four carefully selected bacteria cultures, developed to produce a clean, controlled and wholesome souring of the milk. It is an ideal general purpose culture, well suited to the manufacture of all forms of cheese - soft, hard, pressed, surface ripened etc. etc. It is also suitable for use in the production of buttermilk and many other dairy products that are available today.

To cultivate the cheese starter from the freeze-dried culture: The following items are required:

 

Directions:

  1. 1. Heat 1 liter (2 US pts) of fresh milk to approximately 194°F (90°C) and hold at this temperature for ten minutes.
  2. 2. Remove from the heat and cool rapidly by standing the saucepan in cold, running water until a temperature of 68°F (20°C) is reached.
  3. 3. Sprinkle the freeze-dried cheese culture into the milk whilst whisking vigorously. It is important to ensure that the powder is thoroughly mixed into the milk.
  4. 4. Sterilize the glass container with a suitable dairy sterilizer to prevent the introduc-tion of any undesirable airborne organisms which could interfere with the incubation of the desired culture.
  5. 5. Pour the mixture into the sterilized container and cover with food wrap immediately. Put on the lid.
  6. 6. Incubate at between 68°F - 72°F (20°C - 22°C) for 22 - 24 hours.
  7. 7. The cheese starter is ready when it smells sharp and clean. Store in a cool place, preferably in a refrigerator. Solution can also be stored deep frozen (use ice cube tray). It is possible to maintain a supply of starter culture by reserving a small quantity of the finished product and using it in place of the freeze-dried starter culture on the next batch.
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