How to Make Mesophilic Starter Culture at Home
Someone was asking me about how to buy your own Mesophilic starter culture, and I responded in this thread. But there is an even easier way to make your own starter culture at home!
Start with a jar of fresh, unpasturized milk, and let it sit in a jar, loosely covered, for 24 hours.
(I had my lid covering it but leaving a crack open).
If it's not thickened by then, let it sit a little longer. For mine, it took about 34 hours to get good and thick. In fact, after 24 hours, it still looked like it was very thin milk, and I wondered if I was doing something wrong. I guess it just takes a while sometimes.
When it is done, it should look about the consistency of yogurt (and might be clumpy). When it is like this, give it a couple of good shakes, or stir it with a spoon, then pour into a clean freezer cube tray. Each cube will be 1 oz of Mesophilic starter culture!
Here is another website which tells you of the process, which you can also do using cultured buttermilk from the store.
Very simple, and very cheap!
Start with a jar of fresh, unpasturized milk, and let it sit in a jar, loosely covered, for 24 hours.
(I had my lid covering it but leaving a crack open).
If it's not thickened by then, let it sit a little longer. For mine, it took about 34 hours to get good and thick. In fact, after 24 hours, it still looked like it was very thin milk, and I wondered if I was doing something wrong. I guess it just takes a while sometimes.
When it is done, it should look about the consistency of yogurt (and might be clumpy). When it is like this, give it a couple of good shakes, or stir it with a spoon, then pour into a clean freezer cube tray. Each cube will be 1 oz of Mesophilic starter culture!
Here is another website which tells you of the process, which you can also do using cultured buttermilk from the store.
Very simple, and very cheap!
Thanks, the problem solved actually I want to make a fresh and very delicious cottage cheese, can anybody help me?
Thanks
Dean.
You can also make rennet from creeping charlie (ground ivy)! I haven't found a recipe yet though, which is frustrating. I have plenty of creeping charlie in my yard. :-/
I am looking for Mesophilic curtures to make fermented butter, don't have a source to buy raw cream nor find any buttermilk or sour cream with live curtures for pasterized cream as that is the only kind I can get. My Mother always made fermented butter and to me sweet cream butter has no taste. Thank you, Ruth Kyger
I like this idea. We used to make buttermilk this way. We would shake it, and shake it in a gallon jar after it got to the thick, clumpy stage. Then we would take out the butter and wash it well in cold water, salt it, etc. The old folks liked the clabbered milk, but all of us enjoyed the butter.
Looks to me like you could do the same and still have your culture.
Hi. Bethany. Glad I found your website. Will this started work for making raw goats milk cottage cheese?
Whoops. I meant "starter"
After putting the milk into the ice cube tray, did you freeze it, chill it, or let it sit? Please email me back I am new to cheesemaking and trying to learn small tips and tricks~ thanks, you can reach me at JohnSnyder84@hotmail.com