Making Cultures

Cheese cultures are necessary to inoculate the milk with friendly bacteria. These bacteria serve two functions. First, they cause the milk to become more acidic aiding its coagulation. Second, the bacteria help develop the flavor of the cheese.
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Cheese cultures are divided into two basic types mesophilic and thermophilic. These terms describes at the temperature the culture thrives at.

	Mesophilic cultures thrive around room temperatures.
	Thermophilic cultures require a higher temperature.

Professional quality cultures can be bought from a cheesemaking supply company. They are usually available in a freeze dried form. A homemade method is to use cultured buttermilk as a mesophilic starter or fresh yogurt as a thermophilic starter.