Wow, what an interesting web site, Cultures for Health. I ordered some sourdough starter as well as the mesophilic starter. It's hard to find a place that sells different supplies-cheese places usually just sell cheese supplies, etc-so I'm even gladder that you posted the article now that I've been to the site!
They have these little fermenting lids for canning jars. For fermenting veggies, but I bet I could make some small batches of mead or keep the bread culture going without having a giant carboy on the counter! Very neat!
current weight: 234.4
Fitness Minutes: (14,563) Posts: 489 10/15/12 5:14 P
Oh, I love to make cheese, thanks for posting this! When I used to have my goats, I'd make all kinds of soft cheeses and sometimes some version of cheddar!
Consistency is the challenge for home cheese makers. It's easy to say 'let the whey drip until it's the right consistency.' Much harder to judge in real life!
I would so recommend making your own cheese products if you have any knack for preserving foods. It is so different than store bought and very fun to do. Kids can participate, too, and they really enjoy seeing the process go through and the yummy cheese at the end!
Homemade Cream Cheese ■1 quart of cream or half & half ■1 package (1/8 teaspoon) of Mesophilic starter culture ■Fine cheesecloth (Find out how to improvise your own cheesecloth) ■Sea salt to taste (optional)
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