Starter Cultures for Cheese Making

[@cherylelsberry3722]

I was hoping to find out what these cultures come and if you can make them yourself?

[@ritesh6487]

For Thermophilic culture you can literally use any live or active yogurt(it should be live and active tho) which is nothing but store bought yogurt. For mesophilic culture you can use cultured Buttermilk(or cultured butter I don't know).

[@kyd-r9m]

@@ritesh6487 thnx very much

[@kyd-r9m]

@@ritesh6487 i am not english or american can u pls tell to me can i use lemon juice instead of cultured yogurt and buttermilk ?

[@ankansarkar786]

Thank you for your information sir...its really helpful for me 🙏🙏

[@goatgardenfarm9708]

Thank you for this very informative video!! Love it!! Keep them coming!!

[@pauloag8091]

I see that you use direct inoculation in you videos. One workshop here (Belgium) we were taught to use one packet to acidify one litre of milk and then to use 200ml of that milk per 10 l of milk. Direct sprinkling, like you do, is much easier. Congratulation on your channel. I am new to this. Been fermenting barley malt for a few years (homebrewer) now I want to give milk a try ;) Thank for all the knowledge and recipes you have been sharing. Cheers

[@11ozzielover]

Ik weet dat dit een intens oude comment is, maar wie weet heb ik geluk. Ik heb deze techniek ook geleerd en vroeg mij af of het direct toevoegen van een startcultuur aan melk een verschil maakt? En of je dan niet intens veel poeder verbruikt in vergelijking met het enten?

[@armondo22]

Great video!

[@slimanemustafa2127]

thanks you gavin for this detailed explanation

[@extoprak]

how about using home made yoghurt (active living yoghurt not from market) as thermo? there are some recipies in my country using yoghurt and rennet..

[@albertvalencia4968]

Holy cow Gavin! Every one of your episodes tell me how little I know about cheese making! I think that I'm taking a master course in cheese making. Keep up the good work!

[@obliv6926]

For aged cheddar, is there a significant difference in quality and taste between the 4 brands mentioned?

[@GavinWebber]

I prefer MA4001 for cheddar. It's not listed in this video.

[@oskarberntson3777]

Hi Gavin! How come you sometimes cook the curds in temperatures above 33C when you use mesophilic cultures? Doesn’t the culture die then? Greetings from Sweden!

[@GavinWebber]

The mesophilic culture has a temperature range from about 22C to 38C.

[@charlesw.959]

Thanks to your videos , I just made my first cheese. Edam to be specific. Keep up good work Gavin!! Thank you.

[@rickhalverson2014]

How about active Greek Yogurt for a full-flavored sharp? It is the same thing, correct? I use that in my bourbon mash.

[@jimboultonafc]

Hi Gavin Great informative video as usual. I do have one question, I've been making Caerphilly recently and you recommend MA4001 as well as MO30 . Is this to facilitate the short maturation ?

[@NXGMR]

Can one use a store bought chese to supplement the starter culture? I have read that some specific bacteria make parmesan special. I want the same effect.

[@danielleandscottbisson9613]

Can I use ABY2C yogurt culture in a cheese that asks for thermophilic culture like parmesan style?

[@RashasMoustaches]

informative as always. Like is a bonus for that badass cardigan

[@GavinWebber]

cheers!

[@michael7423]

Thank you very much Gavin, you are a great cheeacher (cheese teacher) lol

[@shaunnichols4664]

Very helpful. Was wondering what some of that stuff meant. Was a relief that I actually bought the one I needed. Did you ever get around to the mold vid you mentioned 0:34. Would also be interesting.

[@sunnyjones682]

Hi there, I have dairy goats and dairy sheep and I want to make basic mozzerella, Cheddar, cream cheese, yogurt, feta and parmesan. Can you please advise which cultures you'd recommend for goat and sheep milk?

[@GavinWebber]

Thermophilic for the Mozz, Parmesan; www.littlegreenworkshops.com.au/product/thermophilic-culture-mot-092/ Mesophilic for the Cheddar; www.littlegreenworkshops.com.au/product/mesophilic-culture-ma-4001-lyo/ Mesophilic for the Feta; www.littlegreenworkshops.com.au/product/mesophilic-culture-mo-03031/ Flora Danica for the cream cheese; www.littlegreenworkshops.com.au/product/flora-danica/ and Yoghurt culture for the yoghurt; www.littlegreenworkshops.com.au/product/dairy-free-yoghurt-culture-5-pack/

[@robertandwhitneystubbs289]

Great video Gavin! I never knew how to understand the descriptions of the cultures. Thanks!

[@GavinWebber]

+Robert and Whitney Stubbs you're most welcome.

[@Poldor02]

Very helpful. Thank you!

[@martijnheeroma5492]

Thanks Gavin

[@lilith2616]

I just subscribed😄 Your videos bring me so much joy! Thank you Gavin 😊

[@GavinWebber]

Hi Lilith thanks very much!

[@andyPeyret]

Shameful that I lived in Dutch speaking areas for over 4 years and am not 100% certain but I believe Gouda is OwDah, or if you are more northern Dutch, Hr-ouw-dah.

[@jamesshoemaker684]

This was the video I was looking for...thank you so much. This really was Fair Dinkum..hope I used that correctly. ✌ Curd Nerds.

[@agoogleuser2507]

Can you please show how to make cultures from scratch

[@GavinWebber]

Sorry, too risky

[@agoogleuser2507]

@@GavinWebber What's the point in making Cheese at home if you can't make the culture at home? It must have been done at some point in history. I'd like to know how they did it.

[@GavinWebber]

@@agoogleuser2507 yes, the cultures are in the raw milk.

[@MiguelMorales85]

It felt like a chemistry class. Good job and thanks

[@GavinWebber]

My pleasure. Sometime I have to delve into the science behind cheese making to fully explain how it works. Glad you enjoyed it

[@Elhalis]

Thank You Gavin, interesting explanation, I like your way pronouncing the bacterial species names, hard cheese processing often includes heat treatment steps to squeeze more whey from the curd, so we need thermophile starter culture species which can tolerate this heat treatment.

[@flytoskytravel6978]

Hi gavin , i am amir . can i use mesophilic aromatic culture for gouda, edam, colby, marble cheeder, fontina, and caerphily ? thank you

[@user_1927]

I subscribe too, mr. Webber is it possible to use cheese that i get from local market as starter to make more cheese?

[@GavinWebber]

unfortunately not. Buttermilk will work as a mesophilic and tangy yoghurt as a thermophilic

[@suelen6627]

It depends. you can use gorgonzola mold, blue cheese and contaminate a loaf of natural yeast. will form a mold colony, where you can use it to spray your cheese

[@EDDIEGARAGE]

Needs to have a degreed to negotiate with all types of cheese cultures like Sacco in Como Italy

[@rajgor2604]

Please guide me for culture It is same as curd or deferent I mean cheese culture is like curd we can use curd culture as cheese culture

[@tammysully12news]

I love your channel

[@GavinWebber]

+tammysully12 news thanks!

[@weegie2818]

Have you made a chart for making cheese?

[@angellim4161]

Is it possible to make cheese without culture? If so, what types of cheese are made without culture?

[@ninjacell2999]

Some soft cream cheeses can be made without them

[@glorytooneandonlygod3871]

An acid (vinegar or lemon juice) added to milk will turn it to cheese, white cheese.

[@thebestcompaniondogforyou3367]

Interesting lesson👍 What diff does it make in ripening time? I have noted that some recipes have u ripen it for 5 min. Some up to 45. Thanks Gavin

[@GavinWebber]

Acid development and texture of the cheese.

[@eyeswideshut2800]

Acid people so vinegar, lemon, orange, wine ECT.

[@jasapraznik6411]

Hi Gavin. I recently bought both your cheesemaking ebooks. Great information and resurces ! :) I am very happy with it. I wonder if you put cultures direct from freezer to milk (or must be thawed (defrosted) first? Thanks, Take care, Jasa

[@GavinWebber]

Yes you can! No need to thaw as the cultures are freeze-dried.

[@jasapraznik6411]

@@GavinWebber thanks 👍

[@CorpusOrganic]

are new cultures being discovered? or when was the last one found? or am i misunderstanding the whole thing.

[@GavinWebber]

+Death OfTime they are extracted initial from raw milk. Then bred and multiplied. I don't think new bacteria have been found, but new strains are being combined to emulate cheese make with raw milk native to a specific region. Hope that answers your question

[@sunnyjones682]

Another question: how is it called cultured buttermilk if I milk the goat or sheep, skim or separate the cream, make butter and am left with buttermilk. At what point to I add culture (yes id love cultured butter too so one would think before you make the butter and separate out the buttermilk.) And which culture would I use?

[@ZenaHerbert]

I make cultured butter by adding 2tblspns active kefir to 1 litre of double cream, leave overnight then churn as usual. Yields about 500g butter. Hope this helps.

[@diablominero]

You culture the cream with aromatic mesophilic culture before you churn it into butter.

[@aliamthenoob7850]

Can you explain in English play?

[@estellenaturelle3447]

good .. please pray, if you can tell me about: LACTOFERM CHEESE CULTURE. On the package it says that it contains: Streptococcus lactis, Streptococcus cremoris, Streptococcus lactis ssp. Diacetylactis and Leuconostoc cremoris. I do not understand if it is a mesophilic or thermophilic culture. Thank you in advance

[@GavinWebber]

It is an aromatic mesophilic culture. Very similar to Flora Danica

[@estellenaturelle3447]

Thanks thanks thans!

[@georgeprout42]

Oh wow. I had a very specific question in mind as my "general purpose cheese starter" listed the same 4 strains. Not necessarily the same ratios, but good to know that I did get the right kind of thing, so thanks. My "little berts" are in the brine as I type this, took 3 hours for the curd to set (even then I still wasn't 100% convinced it was quite ready, but they shaped up nicely in the end) Gav, if you see this, for "ask the cheeseman", how long do you wait for curds to set/get a clean break? 3 hours seems excessive, but the temp only dropped 1-1.5°C in that time. Leave it for as long as it takes I guess, but at what point do you abort and start again? Edit: cheers!

[@medmdswldmedmdswld1276]

I am looking for Rennet kosher can you recommend? Or what to buy to make a starter for motzarela cheese?

[@somethingforeveryone4206]

Boil nettles and make it yourself

[@carolmaplesden916]

@@somethingforeveryone4206 i don't suppose you could tell me more? i only just getting dairy sheep and just learning I want to be self sufficient and not have to buy cultures Much appreciation if you'd be so kind thank you

[@codeaccount2434]

Do we still need to add rennet with culture?

[@GavinWebber]

Yes

[@glorytooneandonlygod3871]

This video deserves million views , thank you for the rich informative video.

[@johnlord8337]

10*

[@amirahamze5260]

Can I make cheese with liquid rennet only

[@GavinWebber]

Yes

[@witchyhour]

@@GavinWebber Thanks for sharing your knowledge! Do you have videos showing how to make your own cultures at home? I live offgrid, far from everything, and have a hard time finding cheesemaking things like rennet, cultures and equipment. But we have a goat producing milk and I'm getting ready to start playing with making my own cheese, so I'm trying to figure out what I'm able to do on my own. Have a great day! 🤞💖

[@karenheater8499]

I subscribed ❤️

[@GavinWebber]

Thanks for the sub!

[@cobyworden6445]

CHEESE GROMIT

[@abdulrani873]

Appreciate your explanations ... how would I know these cheeses are Halal for Muslims consumption. Tq Sir ! ...