Home cheesemaking. What is culture and why do we need it? Are there alternatives?

[@Muself2]

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

[@Tricky-clips]

Good information 👍🏻 Keep up the great work. Please make more videos regarding cheese cultures alternative!

[@vickieDavis-t5x]

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!

[@northernmakers6890]

From Pakistan Northern cheese making.Saw your notification and clicked immediately.😊

[@northernmakers6890]

Very interesting subject.kindly we need more and more and advance knowledge about culture.so if posible take us more information.thanks

[@janbeck7989]

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?

[@cheeseneedsdotcom]

How sure, you can use store bought milk and add 1/4tsp calcium chloride (CaCl2) in 30% solution per gallon of milk. Works fine.

[@kb2vca]

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.).

[@cheeseneedsdotcom]

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.