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wildernessjunkie
Reshitivest


Registered: 06/13/10
Posts: 8,118
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Mesophilic and Thermopolis Cultures
#23738463 - 10/14/16 08:29 PM (7 years, 4 months ago) |
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Been watching a lot of videos on cheese making. I'm ready to pull the trigger and get this project underway.
Seems like the biggest factor in cheese flavor is culture. Does anyone have experience in this area?
I'm wondering if I can slant these cultures, and if so, what the preferred medium is.
Any insight is welcome.
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cc2
Mush

Registered: 05/15/10
Posts: 2,611
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Quote:
wildernessjunkie said: Been watching a lot of videos on cheese making. I'm ready to pull the trigger and get this project underway.
Seems like the biggest factor in cheese flavor is culture. Does anyone have experience in this area?
I'm wondering if I can slant these cultures, and if so, what the preferred medium is.
Any insight is welcome.
anything that's close in composition to your desired media would make a good screening choice, so probably casein and the like. don't overlook getting cultures directly from famed cheese bits 
here's a cheese based medium recipe https://books.google.com/books?id=Tb_Nf7z85J8C&pg=PA87
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wildernessjunkie
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Re: Mesophilic and Thermopolis Cultures [Re: cc2]
#23742263 - 10/16/16 11:49 AM (7 years, 4 months ago) |
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Perfect. The.
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bodhisatta 
Smurf real estate agent


Registered: 04/30/13
Posts: 61,890
Loc: Milky way
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Most cheese isn't bacterial. It's just coagulated by an enzyme. Rennet usually.
But otherwise it's things like penicillium which will come to you in YPD broth likely and can be refrigerated just like bleu cheese
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wildernessjunkie
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Re: Mesophilic and Thermopolis Cultures [Re: bodhisatta]
#23745767 - 10/17/16 02:23 PM (7 years, 4 months ago) |
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I need to keep doing my homework. I was under the impression that it was the cultures that were behind the flavor of various cheese varieties. Am I incorrect there?
I still haven't read through the link above yet, so the answer may be in there too.
I don't want to have to keep buying culture so would like to set up a master to pull from. I'm thinking that liquid may be the way to go, but slants seem attractive too.
Maybe I'm getting ahead of myself. I'm thinking I should start with the PF Tek version of cheese making first.
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bodhisatta 
Smurf real estate agent


Registered: 04/30/13
Posts: 61,890
Loc: Milky way
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I guess more cheese than i thought gets bacterial cultures. I've made a bunch of cheese before but never with cultures. Just simple farm cheese and mozzarella.
Those bacterial cultures for cheese would be fine refrigerated. But I don't know what they are suspended in probably MRS broth
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wildernessjunkie
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Re: Mesophilic and Thermopolis Cultures [Re: bodhisatta]
#23770923 - 10/25/16 06:18 PM (7 years, 4 months ago) |
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Ive got a basic cheese kit on order. Should have the time to play with them in a couple weeks. There should be enough culture to perpetuate it, so I may try for a master liquid culture based on milk. If that doesnt work...Ill try something else.
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