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Old 03-28-2017, 04:58 PM   #21
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Well, splitting hairs....no one makes you ....anything. I take what you say in a very positive way, just as I'm sure you meant it. But if you want to do it, just get an old used fridge, and the thermostat units were super expensive a year or so ago and now you can get them for $28.50. And if you decide not to have a cheese cave anymore, you can use the thermostat portion to keep your crock pot at just about any temperature you like!
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
You are inspiring me to pursue a new aspect of foodiedom. Is that better?
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Old 03-28-2017, 05:01 PM   #22
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You are inspiring me to pursue a new aspect of foodiedom. Is that better?
I inspired you, yes that is much better! Go for it. It is a blast that tastes good.
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Old 03-28-2017, 05:01 PM   #23
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Essentially yes. There are other factors too. The two cultures most often used alone and with other cultures are mesophilic and thermophilic. Meso is for lower temperatures while thermo cultures can be heated higher. I was reading a manchego recipe which uses both!

Other factors:
How long you stir at each stage.
How big you cut the curds.
The temperature you bring the curds up to.
How long you rest the curds.
If you wash the curds to heat them or to cool them.
If you add salt to the cheese, as it controls how acidic it gets.
If you mill the salt in or if you brine the cheese after pressing.
How long and at what poundage you press the curds.
How long and at what temperature and humidity you age the cheese.
Whether you wash the rind to protect the cheese or if you wax it or if you grow something moldy on the outside of it.

It makes a difference what kind of milk you have, sheep, goat, or cows, or? and whether it is pasteurized and homogenized, or raw. So, there are lots of factors and the mother cultures are part of the recipe that makes them what they are.
Thanks for the info. That's really interesting.

D'oh! I knew about the mesophilic and thermophilic cultures. Are they the same ones as I use for quark and yogourt?
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Old 03-28-2017, 05:05 PM   #24
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Thanks for the info. That's really interesting.

D'oh! I knew about the mesophilic and thermophilic cultures. Are they the same ones as I use for quark and yogourt?
Um, you'd have to read up on whether quark and yogurt have those same cultures, I'm not sure. I know for sure that my kefir has both of those cultures in it and I've used it to make cheddar curds and it turned out fantastic. I would guess, yes, but I am just learning this stuff!
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Old 03-28-2017, 05:10 PM   #25
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Um, you'd have to read up on whether quark and yogurt have those same cultures, I'm not sure. I know for sure that my kefir has both of those cultures in it and I've used it to make cheddar curds and it turned out fantastic. I would guess, yes, but I am just learning this stuff!
I know that the quark uses a mesophilic culture and the yogourt uses a thermophilic culture. I guess I'm wondering if there is more than one of each. I would imagine there are and I guess I would have to look up their scientific names.
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Old 03-28-2017, 05:19 PM   #26
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Thermophilic (DS) Culture - 5 Packets

If you start here on the vendor page you will see that thermo has: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose

They also have yogurt starter and mesophilic cultures. There are other vendors too. I like this particular vendor.
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Old 03-28-2017, 05:58 PM   #27
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Thanks blissful
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Old 04-01-2017, 04:32 PM   #28
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Since I last posted, I made Jarlsberg (type of swiss), my second Gruyere2, and today I'm half way through a White Cheddar3 (3 for 3rd cheddar).
I will wax 2 cheeses today.
We may move on to some blue cheese because I like to have a little blue cheese around for blue cheese dressing for salad, and blue cheese enhances cheddar cheese/cream cheese in flavor when mixing cheeses.
I still need to buy an 8 qt collander and some kind of seal a meal or food saver device and bags.
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Old 04-01-2017, 05:41 PM   #29
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Whoa, bliss, you are a cheese making fool! Very impressive!

When is the tasting party? I'll bring wine.
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Old 04-02-2017, 12:01 AM   #30
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Whoa, bliss, you are a cheese making fool! Very impressive!

When is the tasting party? I'll bring wine.
ditto
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