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!!
What some call health, if purchased by perpetual anxiety about diet, isn't much better than tedious disease.