Culture Recipe for Mesophilic and Thermophilic?

Those recipes might have worked 50 years ago, but today's commercial buttermilk and yogurt seldom have live cultures in them, and they are full of chemicals that I don't want, which is why I make all of my own dairy products. I tried to make yogurt from store-bought yogurt once almost nine years ago, and it was a total flop. It is much more economical to buy cultures, because they actually work, so you don't have any wasted milk. I usually suggest beginners start with www.cheesemaking.com because they have several cultures and recipes that are very easy. You can reculture yogurt and buttermilk several times before the starter runs out of fuel, so you wind up spending pennies per batch. You could try using your own yogurt and buttermilk to make other cheeses, but there are many different types of mesophilic and thermophilic cultures, and to make certain cheeses, you need certain cultures. If you don't care whether or not you wind up with something that tastes like cheddar or gouda, then you can make your own. Several famous cheesemakers have done just that and come up with cheeses that you can only buy from them, such as Humboldt Fog.

I'm sorry, I'm not sure I understand your last question.

Replies

Deborah Niemann-Boehle January 28, 2011 at 3:22pm

Those recipes might have worked 50 years ago, but today's commercial buttermilk and yogurt seldom have live cultures in them, and they are full of chemicals that I don't want, which is why I make all of my own dairy products. I tried to make yogurt from store-bought yogurt once almost nine years ago, and it was a total flop. It is much more economical to buy cultures, because they actually work, so you don't have any wasted milk. I usually suggest beginners start with www.cheesemaking.com because they have several cultures and recipes that are very easy. You can reculture yogurt and buttermilk several times before the starter runs out of fuel, so you wind up spending pennies per batch. You could try using your own yogurt and buttermilk to make other cheeses, but there are many different types of mesophilic and thermophilic cultures, and to make certain cheeses, you need certain cultures. If you don't care whether or not you wind up with something that tastes like cheddar or gouda, then you can make your own. Several famous cheesemakers have done just that and come up with cheeses that you can only buy from them, such as Humboldt Fog.

I'm sorry, I'm not sure I understand your last question.

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