Originally Posted by bmckee56
I am new to cheese and want to get it right, so here are a few questions:
1. Why do you need a culture?
2. If you use rennet, do you need a culture (may be answered by #1)
3. If I use a vacuum sealer instead of wax, will the cheese still age?
Thanks for any info supplied.
The culture is just the lacto bacteria. It changes the pH of the cheese. I've seen that in the fast mozzerella recipe, citric acid is added to change the pH of the cheese before the rennet. But the culture is the correct way to do it with most cheese. It sorts of sets up the field for curd formation, as well has allows the cheese to age correctly ("ripen").
2. Yes. the rennet is the "thickener" of the curds, so to speak.
3. No. Here's some great info on aging: http://www.cheesemaking.com/store/pg...ng-Cheese.html