Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Food and Beverage > Cheese Making Forum > Capturing/Propagating Cultures?
Reply
 
LinkBack Thread Tools
Old 12-10-2011, 03:58 AM   #1
EndlessWinter77
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Portland, OR
Posts: 68
Liked 3 Times on 3 Posts
Likes Given: 1

Default Capturing/Propagating Cultures?

Im new to cheesemaking, just made a fresh acid coagulated goat cheese (goat milk+heat+vinegar) Very disappointed to say the least (had visions of creamy tangy Chevre).

Now ive done some research, and it looks like I need to move on to using lactic bacteria cultures and rennet to get the expected textures and flavors.

My main question is, is there a way to capture and propagate my own cultures? Ive read about getting cultures from buttermilk or yogurt, or just buying manufactured cultures.

Well, I'm pretty sure that 100's of years ago, cheese makers did not go to the store and buy buttermilk, or buy pre-manufactured cultures. How do the professionals go about capturing and propagating cultures in their cheesemaking? Is there a way for me to do this as well?

I don't like the idea of buying a manufactured culture, it seems to me like that would be like buying a crappy beginners extract brewing kit- No room for creativity and personalization.

The store bought rennet I think I can deal with.... Until I get motivation to slaughter an animal and dig through its stomach(s).

__________________
EndlessWinter77 is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2011, 02:23 PM   #2
Pumbaa
I prefer 23383
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Pumbaa's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Milwaukee, Wisconsin
Posts: 7,230
Liked 72 Times on 54 Posts
Likes Given: 66

Default

I disagree with your thought process. I look at it more like buying my yeast instead of harvesting and farming it but to each his own . . . this may help ya some
FAQ-Cheesemaking and Ripening

__________________
Quote:
Originally Posted by P.J. O'Rourke
"There are just two rules of governance in a free society: Mind your own business. Keep your hands to yourself."
Pumbaa is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 06:42 AM   #3
EndlessWinter77
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Portland, OR
Posts: 68
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Pumbaa View Post
I disagree with your thought process. I look at it more like buying my yeast instead of harvesting and farming it but to each his own . . . this may help ya some
FAQ-Cheesemaking and Ripening
Thanks for the info, that was helpful. I do like you're comparison to buying yeast as well... if I look at it that way, it makes more sense to me.

Do you (or anyone) happen to know, though, do all professional cheese-makers, especially the small and local variety start out purchasing cultures such as the ones for sale online? (I would assume the larger and corporate cheese-makers have expensive labs where they can cultivate and modify their own culture strains)
__________________
EndlessWinter77 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Are Cultures Necessary if using Rennet? bmckee56 Cheese Making Forum 3 10-29-2010 02:26 AM
meso and thermo cultures from scratch valiant4truth Cheese Making Forum 2 09-26-2010 04:22 PM
homemade cheese cultures? Sybil Cheese Making Forum 5 04-20-2010 11:47 PM
Cultures zac Cheese Making Forum 3 12-27-2009 11:43 PM



Newest Threads

LATEST SPONSOR DEALS