When it comes to making cheese at home, we often have our favorites that we stick to. If you’re like most artisan cheesemakers, Cheddar, Brie, Feta, and Camembert are amongst our top-made recipes. In order to get the cheesy aroma and flavor we strive for, one key ingredient must be utilized—Mesophilic Culture. Used primarily for American-style cheese and specialty cheeses, Mesophilic Culture makes up an important portion of the home cheese making process. With two parts consisting of Lactic Acid Starter Bacteria (which produces lactic acid) and Aroma Producing Bacteria (which produces CO2 gas and flavor), it’s important to pay close attention to your culture as its components can make all the difference in the quality of your cheese.
Mesophilic Culture | Making your Cheese
When it comes to creating soft, rich artisan cheese from home, determining the right culture will be a primary step in the process. Once you’ve decided on a cheese you’re up for making, classifying a Mesophilic Culture will be next. Choosing the right culture is all up to the type of cheese, temperature and personal preference from prior experience. With a culture chosen, maintaining your mesophilic starter will be of high importance.
Now that you’ve taken the proper steps to protect the quality of your cheese-in-the-making, you’re ready to start mixing. A little bit of this culture goes a long way if you follow the correct method. Before adding, shake the packet well to get strains mixed evenly. It’s important to avoid using a handheld utensil to mix your culture. Rather, shake out the desired amount of the culture. Once you’ve added the right amount based on the size of your batch, fold your packet over a couple of times and store in a tightly sealed zip lock bag. This will preserve your Mesophilic Culture for future cheese making. Store your cultures in the freezer. Next time you use them, transfer to the refrigerator then to room temperature prior to opening. This insures no humidity can compromise their effectiveness.
As a foundation for soft cheeses, using kits to assure quality strains and consistency will improve your home cheese making experience. For cultures that meet the needs of your select cheese, such as the Mesophilic Starter Series MM100-10, you can visit our mesophilic page.
Similar to yogurt, Kefir is known for its refreshingly tart flavor and health benefits thanks to one staple ingredient—Yeast. The consistency is thought of as a drink and contains probiotic bacteria that can also be found in yogurt. The combination of natural bacteria and yeast found in Kefir leave you with a healthy snack that’s high in vitamins and [...]
After using other home cheese presses, I decided to make a model with major improvements. I've designed these presses to be easy-to-use and fast-to-clean. They are the best cheese presses for home-use on the market today. A very heavy-duty custom-made stainless steel spring will allow you to apply pressure 10-100 lbs.(4.5-43.3 kg.). Made of stainless steel [...]
Being a cheese lover, you may also love eating and cooking with mushrooms. One particular mushroom, excellent in dishes with cheese is called Chicken of the Woods. When picked fresh, it is very tender and oozes yellowish liquid. It actually smells like chicken. Also known as Sulphur Shelf, due to its bright orange-reddish color. Laetiporus [...]
PUBLISHER'S NOTE: Bob Eifling, 'our man in France' residing in a small French town where few, if any speaks English. He wants to learn the language and understand the culture. He arrived the first week of October, 2007. Bob is seeking out the local cheese and wine makers. Below is Bob's second installment.-Steve ShapsonThe Foire [...]
PUBLISHER'S NOTE: Bob Eifling, 'our man in France' residing in a small French town where few, if any speaks English. He wants to learn the language and understand the culture. He arrived the first week of October, 2007. Bob is seeking out the local cheese and wine makers. His reports on these two great culinary [...]
Cheese tales from fellow home cheesemakers.If you have a story to tell about cheese making in your area, send it in with photos.Cheesemakers are always interested in hearing about what others are doing.Fellow home cheesemaker Bob Eifling and I had an idea to spark interest not only in cheese making, but also to show a [...]
This cheese was made on November 24, 2012. Stay tuned to see how this cheese ages during the next 60 days. To make an English Style Stilton blue cheese you will need the following ingredients. Mesophilic Starter Culture MM 100-101 (you can use a tiny bit of Flora Danica or Mesophile Aroma B [...]
Using the recipe from Mary Karlin's book Artisan Cheese Making at Home, this cheese was made with MA4001-4002 series thermophilic culture, Annatto seed extract for orange color and cheap Irish whiskey. Five gallon milk batch. Cheddar curds prior to draining.Who wants orange Ricotta? The color does not flavor the Ricotta but will make a nice base [...]
What does DOSE mean? The dose is noted on some cultures to meet industry standards. A dose is not per gallon of milk, rather per weight of milk. Some culture packs are listed in grams which can be then divided to know how much to use for the amount of milk you are inoculating. Home [...]