Frequently asked questions on Yogurt and Cheese making:

Yogurt

Q. Are live bacteria necessary for yogurt?

A. Yes. True yogurt contains millions of viable St. thermophilus and L. bulgaricus bacteria per millimeter for your health benefit. In the US there are regulation stating that.
Canada has no such regulations in place yet.

Q. Are yogurt and kefir different?

A. Yes. Kefir always contains yeast with the bacteria, ethyl alcohol and considerable carbon dioxide, and if it lacks these elements, it is not Kefir.

Q. Were can kefir and yogurt cultures be obtained?

A. Try our store www.danlac.com/store (Starter cultures available for making up to 1,000 liter batches.) Kefir is called KC 3 (ask for it).

Q. Does it pay to make yogurt in the home?

A. Yes. It?s very economical, especially if you have your own source of milk.

Q. Is it possible to make good quality yogurt in the home?

A. Yes. Ask for recipes when you order cultures, and follow instructions careful. Home made yogurt will last 2-3 weeks in the fridge.

Soft Unripened Cheese.

Q. What happens if lactic acid does not develop in cheese milk for soft unripened cheese?

A. Nothing. No curd will form, and that is the end of Cheesemaking for the day. The unused milk can be converted into Ricotta cheese by adding an acidulate, like vinegar or acid whey powder, and heating to

80 ºC. But check why the starter culture did not work (antibiotic?). Antibiotic milk will slow or stop bacteria from forming lactic acid.

Q. Is rennet used for cottage cheese?

A. Yes, but the amounts are small, almost 100 times less than what?s used for cheddar.

Q. Is chevre an unripened cheese?

A. Yes but it?s made from goat milk. We have excellent cultures for making chevre called Probat 222.

Again ask for recipe with order. www.danlac.com

Ripened Cheese.

Q. What happen if lactic acid does not develop in ripened cheese, like Cheddar?

A. A soft curd still will form and can be cut, cooked and made to look like fresh Cheddar, but the quality of the cheese will be extremely poor. If sealed in airtight container, it may actually develop into an unacceptable food not wise to consume. Make sure to use the best lactic acid producing starter culture, and observe the process.

Q. How to tell if acid is developing in cheese curd?

A. pH- or acidometer or pH paper will be helpful.

Q. What is blue cheese?

A. It?s cheese produced from rennet curd using slightly rancid milk. Later, mould spores from Penicilium roqueforti are added either to milk or curds. These spores develop in the salted cheese when air (oxygen) is brought to them. The mycelia contain strong proteolytic and lipolytic enzymes, which break down the cheese giving a delightful flavour and texture.

Q. Can commercial buttermilk be successfully substituted for pure starter cultures to make home made Cheddar.

A. Not recommended, as the wrong bacteria might develop.

Q. Are all ripened cheese salted?

A. Yes ? all ripened cheeses and almost all fresh, unripened cheese are salted. The salt level is from 0.5 to

5 %, but most range only from 1.0 ? 1.5 %.

Q. How should ripened cheese be prepared before serving?

A. They should be exposed to room temperature for about 30 minutes for optimum tasting, particularly fine flavoured cheese like Roquefort (made from Sheep milk).

Q. Why does a cheese swell or blow up?

A. Some say it reflects the ego of the cheese maker when the cheese swells and his bad Cheesemaking techniques when it blows up. Abnormal swelling which occurs in about 5 ? 8 weeks, generally, is caused by heat resistant Clostridia bacteria. Can be prevented by using HOLDBAC  LC

Q. How do I find out more about how to make cheese?

A. Take a cheese course at an approved institution (contact us we can recommend) or if you just like to try it out use our cheese recipes. www.danlac.com . Most of our recipes are for industrial use, but if you specify we can send you the information.

Q. Can I make my own pizza cheese?

A. Yes. We highly recommend you use our culture called  Choozit TM 81.