Guest guest Posted March 6, 2011 Report Share Posted March 6, 2011 Thanks everyone, for the help with whey and mesophyllic culture. It was a starter culture instead of direct set. I just scooped it out when I realized it, and saved the milk back in the frige. I heated it up to 80 degrees then cooled it down to 77 degrees. It was probably around 50 degrees by the time I caught the mistake and put it back in the frige. Is the milk still good to drink or make ice cream with. I had three quarts of it! Thanks, Darlene To: GoatCheesePlus Sent: Sun, March 6, 2011 7:58:28 AMSubject: [GoatCheesePlus] Re: Mesophyllic Acid Darlene,Mesophilic Acid or sterter culture would be my first question to you but I am pretty sure you meant starter.There are reasons to not use mother culture as direct set. It won't work. If you sprinkle mother culture on milk it takes too long for the bacteria to grow. So insufficent acid and low prevention of unwanted bacterial growth.Look for instructions on how to make mother culture . It can be frozen and will last a year .LuckRich Quote Link to comment Share on other sites More sharing options...
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