Cheese Starter Cultures Explained: What You Need to Know
Cheese cultures are a crucial component in the cheesemaking process. They are responsible for transforming milk into cheese by converting lactose (milk sugar) into lactic acid, which aids in curd formation, flavor development, and preservation. Understanding cheese cultures is essential for any beginner cheesemaker.
What are Cheese Cultures?
A cheese culture is a combination of specific bacterial strains carefully selected for making a particular type of cheese. These bacteria are lactic acid bacteria (LAB), which are responsible for the fermentation process that converts milk into cheese.
How Do Cheese Cultures Work?
Cheese cultures rapidly increase the acidity of milk by consuming the lactose present and converting it into lactic acid. This process:
- Disables the naturally occurring bacteria in milk.
- Aids in curd formation by helping the rennet (coagulant) to set the cheese.
- Contributes to the development and preservation of the cheese’s flavor and texture during cheesemaking and aging.
Types of Cheese Cultures
Cheese cultures are classified based on the temperature range in which they thrive:
Mesophilic Cultures
Mesophilic cultures propagate best at temperatures up to 90°F (32°C). They are used for making a wide range of cheeses, including:
- Cheddar
- Colby
- Monterey Jack
- Gouda
- Edam
- Feta
- Chevre (Goat Cheese)
- Blue Cheese
Thermophilic Cultures
Thermophilic cultures are heat-loving and work well at temperatures between 68-125°F (20-52°C). They are used for making cheeses that can withstand higher temperatures, such as:
- Mozzarella
- Parmesan
- Provolone
- Swiss
- Romano
The video below goes into more detail about cheese/starter cultures and how/when they are used in the cheese making process. Its a great video to watch for helping to understand this better!
Choosing a Cheese Culture
When starting, it’s best to choose a recipe first and then select the cheese culture specified in the ingredients list. Some recipes may provide options for different cheese cultures, often based on packaging (e.g., packets vs. bulk).
If you’re ready to experiment, understanding the differences between cultures can help you create your own recipes. Mesophilic cultures are versatile and can be used for various cheeses, while thermophilic cultures are specific to heat-tolerant varieties.
Storing Cheese Cultures
Unopened cheese cultures should be stored in the freezer or a cool, dry place to preserve their viability. Once opened, seal them tightly in a plastic bag or jar to prevent moisture exposure. Properly stored, cheese cultures can last up to two years.
Using Cheese Cultures in Cheesemaking
Cheese cultures are typically added to the milk at the beginning of the cheesemaking process. The specific timing and method of addition may vary depending on the recipe, but generally, the culture is added to the milk and allowed to ripen or ferment for a period of time before proceeding with the next steps.
Here’s a general overview of how cheese cultures are used in cheesemaking:
- Rehydrating the Culture: Most freeze-dried cheese cultures need to be rehydrated in a small amount of non-chlorinated water or milk before use. Follow the instructions on the package for the recommended rehydration time and temperature.
- Adding to the Milk: Once rehydrated, the cheese culture is added to the milk and gently stirred or mixed to distribute it evenly throughout the milk.
- Ripening: The inoculated milk is then allowed to ripen or ferment for a specific period, typically ranging from 30 minutes to several hours, depending on the cheese type and recipe instructions. During this time, the bacteria in the culture consume the lactose and produce lactic acid, lowering the pH of the milk.
- Coagulation: After the ripening period, rennet (a coagulant) is added to the acidified milk, causing it to form curds. The acidity produced by the cheese culture aids in the coagulation process and helps create the desired texture and structure of the cheese.
- Aging and Ripening: In some cheese types, the cheese culture continues to play a role during the aging and ripening process, contributing to the development of flavor, aroma, and texture over time.
It’s important to follow the specific instructions provided in your cheesemaking recipe regarding the amount of cheese culture to use, the ripening time, and any additional steps required for the particular cheese variety you’re making.
Cheese Culture Chart
| Culture Type | Temperature Range | Cheese Examples |
|---|---|---|
| Mesophilic | 77-91°F (25-33°C) | Cheddar, Colby, Monterey Jack, Gouda, Edam, Feta, Chevre, Blue Cheese |
| Thermophilic | 95-105°F (35-41°C) | Mozzarella, Parmesan, Provolone, Swiss, Romano |
By understanding the role of cheese cultures and how to incorporate them into the cheesemaking process, beginner cheesemakers can achieve consistent and flavorful results in their homemade cheeses.