Activating The Culture: Cheese

Before we dive into the delightful world of cheese cultures, let’s take a moment to discuss a few important details that you should be aware of. Cheese cultures are quite distinct from yogurt cultures, and understanding these differences is key. For starters, the shelf life of cheese cultures is significantly shorter, typically lasting around 30 days or so. We assure you, we don’t make the rules here—it's just how the cheesy cookie crumbles! It's absolutely essential that they be stored in the freezer to maintain their quality and effectiveness. The only exception to this freezing requirement is during their shipping process. So, if you don’t plan to use them right away, we recommend placing them in a freezer-safe ziplock bag and storing them in the main compartment of your freezer, where the temperature tends to stay much more stable and consistent. This little tip will ensure that your cheese cultures are ready to rock whenever you're ready to whip up some cheesy goodness!

Lets begin here’s what you’ll need:

  • Your chosen cheese recipe

  • Milk

  • Cheese cultures

  • Tools and other items needed to ferment and age your cheese

The type of cheese you are planning to make will determine the tools and amount of milk you will need.

The rest could not be more simple. Follow your recipe. To get the best results, use approximately 1/4 teaspoon of the starter culture for every 1-2 gallons of milk, or if you're feeling ambitious, go for 1/2 teaspoon for 3-5 gallons of milk. When the recipe instructs you to add the culture, sprinkle it directly on top of the milk. Allow it a moment to rehydrate for about 1-2 minutes, which helps activate those fantastic probiotic powers, and then mix it all up thoroughly to ensure the culture is evenly distributed throughout the milk for maximum effectiveness!

After you’ve done the fun part of inoculating your milk, continue following your recipe for fermentation and aging. It really is that simple. Now go forth, unleash your inner cheesemonger, and start cheesing like a pro! Happy fermenting!