culture club

[Fritz Oppliger]

Why shouldn't it be possible to obtain culture from the mature cheese? If
I blend a core sample of Gruyere with fresh milk, couldn't I get the
thremophylicus cutlture going?

[Jack Schmidling]

Post by Fritz Oppliger
Why shouldn't it be possible to obtain culture from the mature cheese?
If I blend a core sample of Gruyere with fresh milk, couldn't I get
the thremophylicus cutlture going?

Possibly but why? Why invest all the effort and expense of a batch of
cheese and gamble on 50 cents worth starter?

js

[Fritz Oppliger]

Post by Jack Schmidling

Post by Fritz Oppliger
Why shouldn't it be possible to obtain culture from the mature cheese?
If I blend a core sample of Gruyere with fresh milk, couldn't I get
the thremophylicus cutlture going?

Possibly but why? Why invest all the effort and expense of a batch of
cheese and gamble on 50 cents worth starter?

Ah but it is easier: the cheese I have because I like to eat it. The
starter culture I have to order and do all kinds of tricks only to get to
something that I then have to use within a short time or lose.
I mean, if I come across a yummy cheese I'd like to clone using a small
portion (just how small though...) rather than trying to identify the
exact strain of starter.

The real question was : the starter culture is what? dormant bacteria or
whatever mechanism bacilli use to propagate. Once activated the critters
will do their thing, exuding enzimes & acids into the milk and then
presumably die ...or go dormant again?