Agriculture Reference
In-Depth Information
container. You can keep this in the refrigerator for up to two
weeks. You use one cup per gallon of milk to be curdled.
Other Cultures and Enzymes
As your cheese-making expertise increases, you'll want to try
to make specific types of cheese. Toward that end, you will
need different cultures and enzymes.
Lipase is an enzyme that splits milkfat into free fatty acids. It
develops a characteristic picante flavor in the manufacturing
of feta, blue, mozzarella, and provolone cheeses. Like rennet,
it is extremely powerful. Unless a recipe directs otherwise,
use between 1/16 and 1/8 tsp of the powder per gallon of
milk. Dissolve the powder in a half cup of cool water for 30
minutes prior to use. Lipase is added immediately before
rennet by sprinkling it on top of the milk and mixing it in
using an up-down and back-and-forth motion.
Propionic Shermanii culture is used to create the
characteristic holes and flavor of Swiss cheeses. As it
ferments, it creates carbon dioxide that expands to create the
holes. This is added to thermophilic starter culture at the rate
of 1/16 tsp per gallon of milk.
Not all mesophilic or thermophilic starter cultures are created
equal. The specific varieties of bacteria make a difference in
the ultimate flavor of your cheese. As you learn more about
cheese, you will want to try other starter cultures.
