LGC058 – Starter Culture Substitutes

Little Green Cheese | Cheese Making at Home

In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures.
OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

• Tom asks why he has bubbles in his cheese just after pressing
• Bob has issues with his Jarlsberg and collapsing eyes,
• Fadion has problems with raw milk and curd set, and
• John wants to know if you need to use Calcium Chloride after Low Temp, Long Hold Pasteurisation.

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Until next time Curd Nerds, Keep Calm and Make Cheese!

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