Are homemade cheese cultures as effective as those you can order?
For instance, I've read that you can make an effective mesophilic culture from the right buttermilk; and a thermophilic culture from a good, plain yogurt. If this is true, are the cheeses made from these as good-tasting as those made from purchased bacterial cultures? It would be a long time to wait after making cheese to find out (and it's easier to ask anyone who has tried it ).
Thanks, S.
For instance, I've read that you can make an effective mesophilic culture from the right buttermilk; and a thermophilic culture from a good, plain yogurt. If this is true, are the cheeses made from these as good-tasting as those made from purchased bacterial cultures? It would be a long time to wait after making cheese to find out (and it's easier to ask anyone who has tried it ).
Thanks, S.