Can You Use Homemade Cultures For Cheese Making?

“I’ve been experimenting with cheese making at home and I’ve been curious about using homemade cultures instead of store-bought ones. Can I make my own cheese cultures? What should I consider to ensure my cheese turns out just right? I’m based in Melbourne, Australia, and would love some tips!” Thanks, Donna, Melbourne, Australia.

Can You Use Homemade Cultures For Cheese Making?

Hey Donna, great question! Yes, you absolutely can use homemade cultures for cheese making. It’s a fun and rewarding process that can add a personal touch to your cheese. But, like most things in cheese making, it comes with its particulars. Let’s break it down step-by-step so you can achieve the best results.

What Are Cheese Cultures?

Cheese cultures are essentially bacteria used to acidify the milk. These bacteria consume lactose, converting it to lactic acid, which lowers the pH of the milk, creating a better environment for the coagulation of milk proteins. They play a crucial role in texture, flavor, and aroma development. There are various types of cheese cultures, including thermophilic and mesophilic cultures, which are used depending on the type of cheese you’re making.

Why Use Homemade Cultures?

Homemade cultures can be appealing for several reasons:

• Cost Savings: Purchasing commercial cultures can add up, whereas homemade cultures can be essentially free.
• Customization: Homemade cultures can create unique flavors and characteristics in your cheese.
• Availability: Sometimes, store-bought cultures can be hard to find or may require shipping, which could be a hassle.
• Natural Approach: Using homemade cultures can feel more natural and traditional.

Creating Your Own Cultures

Making your own cheese cultures can be done in a few different ways:

1. Using Yogurt or Kefir

You can use live, active cultures from commercial yogurt or kefir. These contain mesophilic bacteria, suitable for soft cheeses like cheddar or gouda. Simply mix a small amount of yogurt or kefir with milk and let it ferment for 24 hours at a temperature of about 20-22°C (68-71.6°F).

2. Culturing Raw Milk

If you have access to high-quality raw milk, it can be used to create a natural starter. Leave the raw milk at room temperature for 24-48 hours until it starts to sour. This soured milk can then be used to inoculate your cheese milk.

3. Reusing Whey

Whey from a previous batch of cheese can also serve as a starter culture. Save the whey from a successful cheese-making session and add it to your next batch.

Key Considerations in Using Homemade Cultures

When working with homemade cultures, there are several factors to keep in mind:

Consistency

Commercial cultures are standardized for consistency. With homemade cultures, you might notice variations batch to batch, which can affect the final product. This isn’t necessarily a bad thing, but it’s important to stay attentive to each batch.

Hygiene

Sanitation is crucial. Unlike commercial cultures that are produced in sterile environments, homemade cultures can introduce unwanted bacteria if not handled properly. Make sure all your equipment is thoroughly cleaned and sterilized.

Monitoring pH

Maintaining the proper pH levels is critical in cheese making. Homemade cultures might not acidify the milk as predictably as commercial ones. You might want to invest in pH testing strips or a pH meter to monitor the acidity levels closely.

Why Proper Fermentation is Important

Proper fermentation ensures the right texture and flavor of the cheese. If the cultures don’t acidify the milk correctly, it can affect the coagulation process, which in turn affects the cheese’s structure. Too much or too little acidity can make the cheese crumbly or too soft.

Examples of Homemade Culture Success Stories

Many home cheese makers have had success with homemade cultures, like making chèvre with kefir or a semi-soft cheese using raw milk cultures. For instance, Rachel from Sydney, Australia, experimented with homemade yogurt cultures to make feta, and it turned out tangy and delicious. These stories show that with some attention and care, homemade cultures can yield fantastic results.

Storing Homemade Cultures

Once you’ve created your own cultures, you’ll want to store them properly to maintain their viability:

• Refrigeration: Keep homemade cultures in a sealed container in the fridge. They should last about a week.
• Freezing: For longer storage, freeze the culture. Pour the culture into an ice cube tray and once frozen, transfer the cubes to a freezer bag. These can be used within 3-4 months.

Troubleshooting Common Issues

Even seasoned cheese makers encounter issues. Here are a few common problems you might face with homemade cultures and some tips to troubleshoot them:

Poor Acidification

If your milk isn’t acidifying adequately, it could be due to weak cultures. Try increasing the incubation time or starting with a fresh batch of cultures.

Inconsistent Texture

This might result from variations in the culture activity. Ensure you’re using fresh and active cultures each time. Consistent monitoring helps tremendously.

Off Flavors

Off flavors may develop from unwanted bacteria. Make sure all equipment is sanitized, and consider refreshing your culture source periodically to avoid contamination.

When Should You Use Homemade Cultures?

Depending on the type of cheese and your comfort level, homemade cultures can be used for a variety of cheeses but are typically best suited for softer, fresher cheeses. If you’re making something that requires precise bacterial activity and long aging times, like Parmesan or Grana Padano, commercial cultures might be more reliable.

Final Thoughts…

Thanks for your question, Donna! Creating and using homemade cultures can be a deeply satisfying aspect of cheese making, adding a layer of personal touch and creativity to your cheeses. Remember to keep hygiene in mind, monitor your pH levels, and don’t hesitate to experiment. The unique flavors and textures you can achieve are well worth the effort. Happy cheese making in Melbourne!