- 1 min
Starter Cultures In Cheesemaking
Although some specific cultures are used in cheesemaking today, they have not been specifically standardised until the development of science in the 18 century and the research. All cheese types were invented and consumed millennia before discovering the microorganisms. Traditionally, cheese making started as a cultural practice. Every region developed its unique way of back-sloping cultures that can grow well in that region. The fungal cultures were added naturally with the
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- 3 min
Rennet and other coagulants when make homemade cheese
Coagulants and Rennet: Coagulants can be more than one type and are used to separate the milk into two halves-curds and whey. Naturally, this separation can happen even with no rennet due to acidification of the yogurt and kefir; however, the acidic level can be too high and take time. The lemon juice, vinegar and citric acid can coagulate the milk without rennet but frequently work best with hot milk. The use of rennet allows to separate the milk before the acidification of
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