Bushra Griffith
Cheese cultures are a group of specific bacteria strains combined and used in the cheesemaking process. They are the friendly bacteria that transform milk into cheese by converting milk sugar into lactic acid, causing the milk to curdle and separate into curds and whey. Different combinations and ratios of bacteria strains yield different types of cheese. Cheese cultures can be purchased or made at home, and they can be used to make a wide variety of cheeses, including mozzarella, cheddar, parmesan, and camembert.
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What You'll Learn
The role of bacteria in cheese cultures
Bacteria play a significant role in the conversion of milk to cheese. The first stage in cheese-making is to ripen the milk, during which milk sugar (lactose) is converted into lactic acid. This process is known as fermentation and is dependent on a group of bacteria called lactic acid bacteria (LAB).
Cheese makers use starter cultures, which are combined, single strains of bacteria, to control the ripening process. These cultures are added to the milk very early in the cheese-making process to induce fermentation. Examples of bacteria used as starter cultures include Lactococci, Streptococci, and Lactobacilli. Lactococci, for instance, are common lactic acid bacteria used to make cheeses like cheddar. Streptococci are used in cheese like mozzarella, and Lactobacilli are commonly used in Swiss and alpine cheeses.
In addition to the specific bacteria used as starter cultures, other bacteria may be present in the milk from the beginning. The milk of cows, goats, or sheep naturally contains some microbes. More microbes may be introduced during the milking and cheese-making process from sources such as the bedding straw, the hands of the milker, or the knife used to cut the curd.
The type of bacteria used in cheese-making can vary depending on the desired outcome. For example, thermophilic cultures, which work at higher temperatures, are used to make drier and longer-aged cheeses. On the other hand, mesophilic cultures are used to make cheeses that do not exceed 102°F.
The role of bacteria in cheese-making also extends beyond the initial fermentation process. During the ripening process, a second wave of diverse bacteria and fungi (secondary microbiota) grow within the cheese and on its surface, contributing to the development of particular flavours and textures.
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How to make cheese cultures at home
Making your own cheese cultures at home can be a rewarding experience, allowing you to create diverse and flavorful cheeses while saving money. The process is relatively straightforward, but it's important to maintain strict hygiene to prevent contamination. Here's a step-by-step guide on how to make cheese cultures at home:
Step 1: Understanding Cheese Cultures
Before you begin, it's essential to understand what a cheese culture is and its role in cheesemaking. A cheese culture is a group of specific bacteria strains selected to make a particular type of cheese. The type of culture you need depends on the cheese you want to create. Mesophilic cultures thrive at moderate temperatures (68°F to 102°F) and are used for cheeses made at lower temperatures. Thermophilic cultures, on the other hand, are heat-loving and are added to milk heated to higher temperatures (102°F to 122°F).
Step 2: Selecting the Right Culture
Choose the type of cheese you want to make, as this will determine the culture you need. Most cheese recipes will specify the required culture. Common cheeses like Mozzarella, Monterey Jack, Colby, Cottage Cheese, and Cheddar typically use mesophilic cultures. Hard cheeses like Swiss cheese, Parmesan, and other aged varieties usually require thermophilic cultures.
Step 3: Preparing the Culture
Follow the instructions specific to your chosen culture. For a mesophilic culture, you will need to acidify the milk by producing lactic acid and lowering its pH. This process can take a longer period, usually several hours. For a thermophilic culture, add the culture to heated milk, allow it to cool, and then incubate it at 110°F for 6 to 8 hours.
Step 4: Storage and Usage
Once your culture is ready, store it in the refrigerator and use it within a week. For long-term storage, divide it into small portions and freeze them. Always maintain strict hygiene practices to prevent contamination. You can now use your homemade cheese culture to make your desired cheese!
Step 5: Experiment and Explore
As you become more comfortable with the process, you can experiment with different cultures and cheese varieties. You can also try making cheese without commercial cultures by using fresh raw milk, active cultures from yogurt or buttermilk, or even existing cheeses, although this requires more expertise.
Cheese cultures are an essential aspect of cheesemaking, and creating your own at home can be a fun and rewarding experience. Remember to follow hygiene practices, and don't be afraid to explore the diverse world of cheesemaking!
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The different types of cheese cultures
Cheese cultures are specific strains of lactic acid bacteria (LAB) that facilitate the cheese-making process. They are added to milk to convert milk sugar into lactic acid, which drops the pH and aids in coagulating the milk, allowing for the separation of curds and whey. The two substances are often cooked together to help the curd set and develop the correct texture.
There are two main types of cheese cultures: mesophilic and thermophilic. Mesophilic bacteria grow best in milk between 70 and 102 °F (some sources say up to 100 °F) and are commonly used for cheddar, Monterey jack, and many other American cheeses. Thermophilic, or "heat-loving" bacteria, thrive in environments up to 125 °F (some sources say 112 °F) and are often used to make Swiss and Italian cheeses, as well as harder cheeses like Romano and Manchego. Thermophilic cultures can also be used to make some soft cheeses, such as mozzarella.
Within each temperature category, there are cheese cultures made up of different bacteria strains in different ratios, yielding different cheeses. Some common cheese cultures include:
- Fresh Cheese Culture: an aromatic mesophilic culture used for soft cheeses like Cottage Cheese, Neufchatel, and Chevre, as well as aged cheeses like Blue Cheese and Baby Swiss.
- MA11: a mesophilic culture used to make semi-soft and fresh cheeses like Cheddar, Colby, Monterey Jack, Feta, and Chevre.
- Flora Danica: commonly used to make Farmhouse Cheddar.
- MM100: a close cousin to Flora Danica, also suitable for making Cheddar.
Cheese cultures can also be broken down into adjunct or ripening cultures, which include a wide variety of microbes—not just bacteria but also yeasts and molds—that can affect the interior and rind of a cheese, influencing its texture and flavour.
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The history of cheese cultures
The history of cheese and cheese-making predates recorded history, beginning over 7,000 years ago. The earliest direct evidence of cheesemaking was found in excavated clay sieves (holed pottery) in Poland and the Dalmatian coast in Croatia, with similar shards of pottery found in Switzerland dating back roughly 8,000 years. The earliest written evidence of cheese is in Sumerian cuneiform texts from the Third Dynasty of Ur, dated to the early second millennium BCE.
The production of cheese was likely accidental, resulting from storing and transporting milk in bladders made from ruminants' stomachs, as their inherent supply of rennet would encourage curdling. Curdling milk in an animal's stomach made better-textured curds, which could be easily formed into solid cheeses through pressing and salting. Hard, salted cheese was likely the first form of cheese and was necessary for the storage of milk in hot climates. Dairying existed around 4,000 BCE in the grasslands of the Sahara, and cheese produced in Europe, with its cooler climate, required less salt for preservation. With less salt and acidity, European cheeses became a suitable environment for microbes and moulds, leading to the development of aged cheeses with more complex flavours.
By Roman times, cheese-making was a common practice, with Pliny recording the Roman tradition that Zoroaster had lived on cheese. Pliny's Natural History (77 CE) details the diversity of cheeses enjoyed by Romans of the early Empire, noting that the best cheeses came from pages near Nîmes, and had to be eaten fresh. Most named cheeses known today were initially recorded in the late Middle Ages, with the existence of Cheddar recorded since the 1500s, Parmesan since 1597, Gouda since 1697, and Camembert since 1791.
The art of cheesemaking in Europe diversified as Romanized populations encountered new neighbours with their own cheese-making traditions. As long-distance trade collapsed, only travellers encountered unfamiliar cheeses, and local characteristics were intensified by local bacterial flora. This led to the development of distinct cheese types, such as the edible rind white cheese encountered by Charlemagne. During the centuries after the fall of Rome, cheese-making intensified in monasteries and manor houses, but it was disregarded as peasant fare and inappropriate for noble tables.
Today, cheese cultures are combined, single strains of bacteria isolated from specific cheese makers who were producing the best cheese. These cultures are maintained as pure, non-GMO, gluten-free, and hormone-free strains. Cheese makers use starter cultures to control the ripening process, with thermophilic cultures used for drier and longer-aged cheeses, and mesophilic cultures used for cheeses that do not exceed 102 °F.
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The benefits of creating your own cheese cultures
Creating your own cheese cultures offers several benefits and can be a rewarding experience. Firstly, it is a cost-effective approach, as you can save money by purchasing a small amount of starter culture and using it to make a larger batch of mother culture. This reduces the need to continuously buy expensive commercial starter cultures. With proper storage, a large quantity of cheese can be produced from each batch of lactic bacteria culture.
Another advantage of making your own cheese culture is the convenience of having easy access to the desired starter culture whenever you need it. You won't have to worry about delivery times or stock availability, as you can simply make more culture as needed. Additionally, creating your own culture allows you to maintain a natural process throughout your cheese-making journey.
By making your own cheese cultures, you can experiment with different blends of bacteria and develop unique flavours and textures. This gives you the freedom to customize your cheese-making process and create distinctive cheeses that stand out from those made with commercially available cultures.
Furthermore, creating your own cheese cultures allows you to explore the art and science of cheesemaking. You can delve into the history of cheesemaking, learning how bacteria have evolved and adapted over generations, and gain a deeper understanding of the role of specific bacteria in creating different types of cheese. This knowledge can enhance your appreciation of the cheesemaking craft and the final product.
Lastly, making your own cheese cultures can be a fun and satisfying project. It offers a sense of self-sufficiency and creativity, allowing you to connect with the traditional methods of cheesemaking while also exploring modern techniques.
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Frequently asked questions
Cheese cultures are "friendly" bacteria that kickstart the transformation of milk into cheese. They are used in the vast majority of cheese and yoghurt-making processes.
Examples of cheese cultures include thermophilic and mesophilic cultures. Thermophilic cultures are used to make drier and longer-aged cheese. Mesophilic cultures are used to make soft cheeses such as Cottage Cheese, Chevre, and Cream Cheese.
You can make your own cheese cultures by taking a small amount of purchased starter culture and using it to make a mother culture. You can then continue to reculture from that batch without spending more money.
