Bacteria & Molds in Home Cheesemaking--How are they used to make cheese?

[@billzammit]

Perfect questions, perfect answers. I love this channel.🎉

[@GiveCheeseaChance]

You are so kind. Thank you!

[@billmclaughlin8438]

Merrill is obviously an expert at making cheese. Can you have her on again? I really enjoyed this video. It was very informative.

[@asterixky]

Lots of great questions and even better answers. Merci Mary Anne.

[@ryansmulders4745]

Very interesting, answered many questions I had wondered about

[@cherylbenson9356]

An excellent presentation and it simplified a lot of the data I had on the subject. Thanks to both of you.

[@janbeck7989]

Excellent presentation!! Your interview was so much fun! Your guest is so delightful. Great job ladies!

[@maryannefarah4367]

Thanks Jan! Isn’t Merryl just adorable? And she’s so friendly and knowledgeable too-big pluses! I am going to do at least one more interview with her before the end of the summer, and then back to making cheese.

[@janbeck7989]

@@maryannefarah4367 I'm so glad to hear that! She's so very knowledgeable. Her books are on my Christmas list!!

[@alexgallo2404]

Fantastic!!!

[@geozte]

Bravo! An excellent presentation of cheese cultures. Thank you!😀I'm glad I found your channel. The best videos on cheese making.

[@GiveCheeseaChance]

Thank you! 🙂

[@PeterBallW]

Really useful! Thanks for the detailed explanation. I was wondering about the differences between mesophilic and thermophilic

[@EvrShop-lp8en]

Great info. I use labneh inoculated with blue cheese or blue culture with great delight! I would love to see videos using yogurt or kefir as recipe ingredients.

[@GiveCheeseaChance]

Labneh inoculated with blue cheese? Tell me more about that because I have never seen labneh with blue cheese added to it. Please tell me more about how & why you add blue cheese to labneh.

[@nancyyamout8499]

It's so enjoyable listening to her and I loved your questions. Thank you

[@maryannefarah4367]

Yes, she’s a cheesemaking treasure!

[@VladimirSuravtsov]

This is so very helpful and informative, clearified a lot of things for me. Thank you for spreading that knowledge!

[@GiveCheeseaChance]

I'm so glad. 🙂

[@leventbiyikoglu4639]

awesome!

[@alteredLori]

wish I had seen this sooner! You must have her back again! She confirmed what I had read in other places and totally agree with her thinking from years ago! I understand now what these cultures are and it still blows my mind on how they know what cheese you are making! So many recipes call for the same, Sometimes the time to let the cultures grow changes. I see sometimes the "same" cheese recipe for parmesan and it's done 10 different ways. It's hard to tell when someone on your tube is telling you the truth on how they taste. I can say I successfully can make feta rather well. Making my first asiago and there were like 10 different ways to make it. So right now there is no taste and it has to age now. Mary Anne your channel is inspiring! Your personality is so delightful and a way that makes you feel you would not mess with us! lol that's a compliment. Bless you and your family!

[@GiveCheeseaChance]

So sorry that I just saw this message now, 5 months later. I don't know why that is happening! However, I appreciate your message so much, Thank you! All the best from Canada!

[@ikke.gernoasje]

Super interesting!!!!

[@lynnaedudley763]

Great information. Thanks

[@faithm.8958]

Wow!!! This is amazing info!!

[@mikererichaq3402]

Hay Mary Ann, thanks for this great video. It answered allot of questions but it did create others. Never stop learning!! Mike

[@GiveCheeseaChance]

Hi Mike, that is the challenge of making videos--keeping it short enough that people will watch it, yet still providing information for a wide audience of varying levels. I am still learning so much too and oddly, gain key knowledge mostly when things go wrong!

[@papasmurf9146]

Great video. Anything I would say would just echo others (but I'm throwing the comment in to help with the algorithm).

[@GiveCheeseaChance]

Thanks, that is thoughtful of you.

[@hamsaschoolofhealingpsychics]

What a brilliant interview 🙌

[@GiveCheeseaChance]

Merryll is so knowledgeable!

[@RosieGoat100]

Loved your explanations .. I always wondered which one is best! I use goat milk in lieu of cows milk - I was told Danica Flora would best serve me! However, my last batch of camembert turned into hockey pucks! ☹

[@maryannefarah4367]

Oh no! Hockey pucks? Perhaps too much moisture was removed? However, I bet if you wait long enough, they will soften. How many weeks did you age them?

[@asw19B100]

Hockey puck analogy is so Canadian. A curling stone cheese may yet emerge- it will last indefinitely. Loved this video on the various cultures. It’s still magic to me how such different flavors result from all the variables in fundamentally similar processes.

[@Erika70079]

Yes!!! Such a fantastic video and you have simplified the plethora of cultures available. I haven't had a budget to buy the freeze-dried cultures, and I'm a beginner and didn't want to invest in them if I wasn't going to stick with this (I will now). I have been using yoghurt and live buttermilk as my cultures. Eventually, I will try freeze-dried cultures, but for now, I will use the bulk started ice cubes in my freezer :) Thanks for this video.

[@GiveCheeseaChance]

That is a great way to get started (using yogurt and buttermilk). I don't always have those in my fridge though, so I find a small sachet of freeze-dried culture lasts months and is always ready for me--that is why the convenience of them is so great.

[@Erika70079]

@GiveCheeseaChance yes, I agree with that. I have a few I ordered from Glengarry. I think I will like the convenience as well. Less chance for contamination or inactive cultures. :)

[@GiveCheeseaChance]

@@Erika70079 Totally agree.

[@123456yaha]

Great information, thank you!

[@GiveCheeseaChance]

I'm glad you found it helpful.

[@ikke.gernoasje]

Would be great to get more details of what mold, bacteria and/or yeast gives their specific tasts to their specific cheese

[@GiveCheeseaChance]

That would be a good subject for a whole new video actually.

[@ikke.gernoasje]

@@GiveCheeseaChance Looking really forward to this

[@ppligt-bekker1451]

thanks!!

[@GiveCheeseaChance]

Welcome!

[@PeterBallW]

Based on your explanation I understand the difference between mesophilic and thermophilic cultures. However. I don’t understand the difference between various mesophilic cultures. I just ordered ma4001. Can I use that wherever a mesophilic culture is called for or do the different cultures produce different taste profiles?

[@GiveCheeseaChance]

If you are a beginner cheesemaker, I'd say the MA 4001 culture is perfect for almost any beginner cheese requiring a mesophilic culture as an acid-producing bacteria (acidifying the milk). MA 4001 is a mixture of bacteria; most acidifying cultures are made up of just 4 different cultures that do slightly different things (make acid, gas producing) as Merryl explained. I think to go more in depth about bacterial differences, you could reach out to Merryl Winstein herself. She has so much knowledge on the subject.

[@asterixky]

Does the whey carries over a sample of the bacteria I used for my cheese preparation. If so, can a portion of that whey be used to make my next cheese and not have to use freeze dried bacteria?

[@GiveCheeseaChance]

Yes, the whey carries some bacteria in it. The process of using the whey for your next batch is called "backslopping" although I have never done it. There is more chance of contamination to your next batch every time you do this, and how do you know how much bacteria you are adding? You would have to be reliant on your pH meter to monitor acidity development even more and you may have added too much bacteria, and you'd get too much acid too quickly. So you could try, and see how it works out for you.

[@asterixky]

@@GiveCheeseaChance Thank you for your explanation. Yes, I was think in that way as well. The bacteria is in the whey, but it would be a shot in the dark concerning the right amount of each bacteria. It would be better using the exact amount of bacteria call for in the recipe and make that cheese result predictable and repeatable right from the start. Thanks again Mary Ann.

[@mohamednasem5884]

منوره

[@sandsand4530]

❤❤

[@Pauline-Jenkins]

منوره

[@GiveCheeseaChance]

Awwww, thank you!