Are Cultures Necessary if using Rennet? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Food and Beverage > Cheese Making Forum > Are Cultures Necessary if using Rennet?

Reply
 
Thread Tools
Old 10-16-2010, 03:47 PM   #1
bmckee56
 
bmckee56's Avatar
Recipes 
 
Sep 2008
Coraopolis, PA (Near Pittsburgh)
Posts: 912
Liked 4 Times on 4 Posts



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.

Salute!
__________________
On Tap #1 - East End Brew
On Tap #2 - Nada
On Tap #3 - Nuttin-Honey Ale
Fermenting - BMB's Cascading Citra Ale

 
Reply With Quote
Old 10-18-2010, 12:07 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,738
Liked 8015 Times on 5601 Posts


Quote:
Originally Posted by bmckee56 View Post
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.

Salute!
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
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 10-24-2010, 12:26 PM   #3
bmckee56
 
bmckee56's Avatar
Recipes 
 
Sep 2008
Coraopolis, PA (Near Pittsburgh)
Posts: 912
Liked 4 Times on 4 Posts


Thanks for the info Yooper. I have done some research since posting this and have acquired some good sources for cheese making at home. I tried the Citric Acid recipe twice now and ended up with decent, but not great mozzarella. My next batch will be using a Thermophilic culture and additional time to get the end result.

Thanks again Yoop.

Salute!
__________________
On Tap #1 - East End Brew
On Tap #2 - Nada
On Tap #3 - Nuttin-Honey Ale
Fermenting - BMB's Cascading Citra Ale

 
Reply With Quote
Old 10-29-2010, 01:26 AM   #4
stockwes
Recipes 
 
Sep 2010
portland
Posts: 39


The culture is needed for most cheeses. It is the culture that delivers the variety of micro organisms responsible for the acidity and many of the flavors. Brie for example has several mold cultures in it giving it the white fuzzy rind it is so well known for(this is mold). The acidity is one of the things that makes the cheese safe to eat.

Some cheeses are directly acidified by adding vinegar or citric acid, ect, but these are rarely something we would think of as a quality cheese.

Other exceptions such as Queso Fresco exist where in many cases are not acidified at all, hence the "fresh cheese" name. These cheeses must be eaten fresh or they will go bad.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
meso and thermo cultures from scratch valiant4truth Cheese Making Forum 2 09-26-2010 03:22 PM
homemade cheese cultures? Sybil Cheese Making Forum 5 04-20-2010 10:47 PM
Cultures zac Cheese Making Forum 3 12-27-2009 11:43 PM
Let's talk: Rennet Yuri_Rage Cheese Making Forum 7 02-01-2008 12:18 AM
Rennet? Iordz Cheese Making Forum 0 01-31-2008 04:39 AM


Forum Jump