How Are Cheese Cultures Different From Yogurt Cultures?

“I’ve been making yogurt at home for a while now, and I’m thinking about branching out into cheese making. I’ve heard that the cultures used in cheese and yogurt are different, but I’m not quite sure how they differ, why that matters, and what pitfalls I might encounter if I use the wrong ones. Could you help clarify this for me?”

Thanks, Alice, Boulder, USA.

How Are Cheese Cultures Different From Yogurt Cultures?

Hey Alice! That’s a fantastic question and an exciting new journey you’re about to embark on. Making cheese and yogurt at home brings so much joy and allows you to experiment with flavors and textures. Let’s break down the differences between cheese cultures and yogurt cultures and why these differences matter.

Understanding Cultures in Dairy Products

The cultures used in yogurt and cheese are essentially collections of bacteria that ferment the milk. However, the specific types of bacteria used for each product create distinct flavors, textures, and nutritional profiles. This is why using the right culture is paramount in ensuring you end up with the product you desire.

Differences in Bacteria Types

• Cheese Cultures: Cheese typically uses mesophilic and thermophilic bacteria. Mesophilic cultures thrive in moderate temperatures (around 30°C or 86°F), making them suitable for cheeses like cheddar, gouda, and camembert. Thermophilic cultures, on the other hand, require higher temperatures (around 42°C or 108°F) and are used in hard cheeses like parmesan and mozzarella.
• Yogurt Cultures: Yogurt usually uses a combination of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. These bacteria thrive at around 110°F (43°C), the typical incubation temperature for yogurt. They are chosen specifically for their rapid acid production, which gives yogurt its tanginess and thick texture.

Impact on Texture and Flavor

One of the major effects of the different bacteria is how they influence the final product’s texture and flavor:

• Cheese Texture and Flavor: Cheese bacteria are chosen to produce and release specific enzymes that break down proteins and fats in milk. This process, known as proteolysis and lipolysis, is responsible for the complex flavors and textures found in different types of cheese. For instance, mesophilic bacteria are known for creating mild, buttery flavors, while thermophilic bacteria add sharpness and depth.
• Yogurt Texture and Flavor: The bacteria in yogurt focus on producing lactic acid, which gives yogurt its signature tangy taste. The gelatinous texture of yogurt results from these bacteria’s ability to ferment lactose (milk sugar) into lactic acid, coagulating the milk proteins. There is generally less proteolysis in yogurt compared to cheese.

Temperature and Environment

Alice, it’s vital to understand that the bacteria’s thriving environment directly impacts the success of your dairy product:

• Cheese Making: Temperature control plays a critical role in cheese making. Mesophilic cultures thrive at around 20-30°C, while thermophilic cultures need 38-45°C. Additionally, cheese often matures over time in specific conditions that influence the final texture and flavor, such as humidity and temperature-controlled storage.
• Yogurt Making: Yogurt cultures thrive at higher temperatures, typically around 42-43°C. The process is usually quicker compared to cheese, often taking just a few hours. Consistency in temperature is key to ensuring the right texture and tanginess of yogurt.

Potential Pitfalls

Moving from yogurt to cheese making, you might run into some challenges if you mix up the cultures or don’t maintain the right environment:

• Using the Wrong Culture: If you use yogurt cultures for cheese, the specific enzymes needed for breaking down fats and proteins might be missing, resulting in a product with the wrong texture and flavor. Likewise, using cheese cultures for yogurt may not produce the desired tanginess and thickness.
• Temperature Issues: Each type of culture has a narrow temperature range in which it flourishes. Temperatures outside this range can inhibit bacterial activity or kill the cultures entirely. For example, if yogurt cultures are used below their optimal temperature, you might end up with thin, sour milk instead of creamy yogurt.

Combination Cultures and Alternatives

In some cases, combining cultures can be beneficial:

• Kefir Grains: Kefir grains contain a symbiotic culture of bacteria and yeast (SCOBY) and can produce a probiotic-rich dairy product with unique flavors and textures different from both yogurt and cheese.
• Probiotic Capsules: Some adventurous home dairy producers use pharmaceutical-grade probiotics to culture their dairy products. These can offer unique health benefits and flavors, although consistency may vary.

Health Benefits

Although both yogurt and cheese provide probiotics and enzymes beneficial for the digestive system, the different bacteria mean each product has specific health profiles:

• Yogurt: Known for its high levels of Lactobacillus, yogurt helps with lactose digestion, immune support, and gut health. It’s also often lower in fat and calories compared to many cheeses.
• Cheese: Various cheeses boast unique health benefits due to their bacterial content. For instance, aged cheeses like gouda can be rich in vitamin K2, which is essential for bone health. However, cheese can be high in fats, so consumption quantities should be managed.

Tips for Transitioning from Yogurt to Cheese Making

Here are a few tips to help you successfully transition into cheese making:

1. Start Simple: Begin with simple, quick cheeses like ricotta or paneer that don’t require aging. This will help you get a feel for the process without the added complexity of long-term storage and maturation.
2. Research and Invest in the Right Equipment: Cheese making often requires more specialized equipment than yogurt making, such as cheese molds, cheese cloth, and temperature-controlled storage units for aging.
3. Seek Community and Expert Advice: Join online forums or local cheese-making groups. Enthusiasts and experts like myself (hint hint!) can offer invaluable advice and troubleshoot problems you might encounter.

Examples of Cheese Cultures:

Here are a few specific cheese cultures and the types of cheeses they are used for:

• Mesophilic: Ideal for cheddar, gouda, and camembert.
• Thermophilic: Used for mozzarella, parmesan, and swiss cheeses.
• Blends: Some cultures are blended for specific flavors, such as feta or brie, which may use a mix of mesophilic and thermophilic bacteria.

Final Thoughts…

Alice, thanks for your fantastic question and for exploring the world of cheese making. The differences between cheese and yogurt cultures are fascinating and significant, affecting everything from flavor and texture to health benefits and the actual process of making the product. Enjoy your journey into cheese making – it’s a wonderful and rewarding culinary adventure!