Amazing. 5 generations ! What about the disease potential, in there anyway to evaluate the risk ? How risky is it to make cheese culture ? I’ve found alarming notice on the net. What do you think ? Is it exaggerated for commercial purpose of pasteurized milk ? Are they scientists who side for raw milk instead ? Thank you for your contribution
Hi, I was making cheese using kefir from my kefir grains. Have since stopped that and have begun to use freeze dried cultures but I wonder what grocery store product is recommended for meso-philic cheese? (kefir has both meso- and thermo- and I really never had any problems with the small range of cheeses I made. But the facebook forum kinda gasped at the idea of producing my own cultures sans clabber. I was feeding my kefir every 24-48 hours.).
Amazing. 5 generations ! What about the disease potential, in there anyway to evaluate the risk ? How risky is it to make cheese culture ? I’ve found alarming notice on the net. What do you think ? Is it exaggerated for commercial purpose of pasteurized milk ? Are they scientists who side for raw milk instead ? Thank you for your contribution
Good information 👍🏻 Keep up the great work.
Please make more videos regarding cheese cultures alternative!
I didn’t think about all the good stuff gone out of store milk and I used some of the clabber in my Colby cheese!
Very interesting subject.kindly we need more and more and advance knowledge about culture.so if posible take us more information.thanks
From Pakistan Northern cheese making.Saw your notification and clicked immediately.😊
What can you say to people who don't have access to raw or unhomonginized milk? Are there still things we can do? Is there any way to compensate?
How sure, you can use store bought milk and add 1/4tsp calcium chloride (CaCl2) in 30% solution per gallon of milk. Works fine.
Hi, I was making cheese using kefir from my kefir grains. Have since stopped that and have begun to use freeze dried cultures but I wonder what grocery store product is recommended for meso-philic cheese? (kefir has both meso- and thermo- and I really never had any problems with the small range of cheeses I made. But the facebook forum kinda gasped at the idea of producing my own cultures sans clabber. I was feeding my kefir every 24-48 hours.).
We shy away from kefir as it has a tendency to blow, it’s a scoby the Y being yeast. Grocery store meso you’re looking for cultured buttermilk.