mesophilic cheese starter
Mesophilic Cheese Starter The taste of the final product will vary slightly from that of a true cheese culture. 1. Start with 2 cups of FRESH store bought Cultured Buttermilk.
Ingredients
- 1. start with 2 cups of fresh store bought cultured butter
- 2. let the 2 cups of buttermilk reach room temperature (70
- 3. then allow the buttermilk to ripen for about 6-8 hours.
- 4. the resulting buttermilk will be much thicker and sour
- 5. pour this culture into a full sized clean ice cube tray
- 6. once frozen, remove the cubes and put into a clean seal
- 7. the resulting ice cubes are each 1 ounce of mesophilic
- 8. add these cubes (thawed) to your recipes as required. t
Directions
- 1
Mesophilic Cheese Starter The taste of the final product will vary slightly from that of a true cheese culture
- 2
Start with 2 cups of FRESH store bought Cultured Buttermilk
- 3
Let the 2 cups of buttermilk reach room temperature (70 degrees F/21 degrees C)
- 4
Then allow the buttermilk to ripen for about 6-8 hours
- 5
Store bought buttermilk does not have a high enough concentration of bacteria to serve as a starter culture without ripening.) 4
- 6
The resulting buttermilk will be much thicker and sour then what you started with
- 7
It should have the consistency of fresh yogurt, if it doesn't let it sit a few more hours
- 8
Pour this culture into a full sized CLEAN ice cube tray and put into your FREEZER