Cheese culture from sauerkraut

In depth discussion into the scientific aspects of cheese making.

Cheese culture from sauerkraut

Postby Fatmat » Thu Aug 21, 2014 10:40 am

I've just started playing with cheese making and am probably jumping the gun at this stage but...

I make sauerkraut and other fermented pickles and was wondering if I could use the culture from my sauerkraut to make cheese.

More specifically, I was wanting to make mozzarella using my sauerkraut culture as opposed to lemon juice and was wondering if this was possible and if so, how I would go about it...?

Apologies in advance if I am wondering absolutely nonsense!!

Mat
What some call health, if purchased by perpetual anxiety about diet, isn't much better than tedious disease.
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Re: Cheese culture from sauerkraut

Postby wheels » Thu Aug 21, 2014 2:48 pm

I don't know about sauerkraut, but people certainly use yogurt as a mesophilic starter:

http://www.rivercottage.net/forum/ask/p ... aking/p:1/

HTH

Phil
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Re: Cheese culture from sauerkraut

Postby Fatmat » Fri Aug 22, 2014 8:21 am

I think that I'm just going to have to jump in and play!!

I want to give it a go because the culture that I have was started from goodies from my allotment. I like the idea of using the cultures from around me... although I suspect that I have some lessons to learn!!
What some call health, if purchased by perpetual anxiety about diet, isn't much better than tedious disease.
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