 |
|
This culture can generally be used for
all recipes requiring a thermophilic starter. The taste of the final
product will vary slightly from that of a true cheese culture.
Start with 2 cups of fresh
milk. Heat it to 185ºF (85ºC)
on the range top or in a microwave. Be careful not heat to high or
the cream will separate.
.
- Let the 2 Cups of milk cool to at
least 125ºF (52ºC)
room temp.
- Add one heaping table spoon of
fresh yogurt (either homemade or store bought “live and active
culture”).
- Mix the yogurt into the milk
thoroughly with a fork or a whisk.
- Keep the mixture at 110ºF
(44ºC) for 8-10 hours until a
firm yogurt has set. This can be done by using a double boiler on a
low setting or by placing the inoculated milk into a small
sterilized mason jar placed in a warm water bath. The bath can be
kept warm by placing it on an electric range top at the lowest
possible setting. Monitor the temperature closely. This way with
future cultures you can set the process up and not worry about it
for 8-10 hours.
- Pour this culture into a full
sized sterilized ice cube tray and put into your freezer. As with
all steps sanitation and cleanliness must be monitored and
maintained.
- Once frozen, remove the cubes and
put into a sterile sealed container or plastic freezer bags. It is
a good idea to label the container to distinguish it from your
mesophilic culture.
- The resulting ice cubes are each
1 oz of thermophilic starter.
- Add these cubes (thawed) to your
recipes as required. The cubes will keep
for about one month.
.
To make more starter simply thaw one cube and
use it as the fresh yogurt used in step 3.
|
 
|
