Once I first heard of the term, I loved it.
Since we are vegetarian, I use this "vegetable" rennet. I am very happy with this one particular one from The Dairy Connection. I have found that it works equally to animal based rennet and I highly recommend it. It is a blend of fermented chymosin and animal enzymes. Performs identically to "regular" calf rennet.
DCI Classic Use amount stated my recipes.
How to make and reculture your own cultures: You will need to purchase your first culture from a cheesemaking source, but if you're vigilant, you'll be able to reculture all the starter you'll ever need from this first source.
You need to get "regular" culture starters for making reculturing. When you receive your cheese culture it will be freeze dried in a little envelope.
Store this in the freezer until your ready to create your mother culture. Making the mother culture is a lot like making yogurt, except you really must be careful that everything is sterile. You should be clean when making yogurt, Mother culture course, but if the yogurt becomes contaminated with stray bacteria, you just loose that one batch of yogurt.
If your mother culture gets contaminated it could effect dozens of cheeses, and you may not even find out about Mother culture for months down the road.
Preparing mesophilic cultures and thermophilic cultures is the same except for the temperature at which you add the freeze-dried culture and the incubation time and temp.
You should use skim milk to prepare your cultures, and since I don't have a cream separator for my goat milk, I just use powdered milk. This covers just one jar, but of course you can prepare more than one jar at once. Fill to within 1 inch of the top of the jar with water, cover with a sterilized lid and shake well.
Let it set 15 minutes or so and shake well again. Bring the water to a boil and let it continue to boil for 30 minutes. Remove the jar and let in cool.
This is where mesophilic and thermophilic cultures differ. Do not open the jar and put a thermometer in it to check the temp! This will contaminate your starter. Instead, this is what I do.
After the milk has cooled to about the right temp You can tell by feeling the jar, it will be slightly warm I take my little "six pack" cooler without lid that I use for yogurt making and I place the jar inside.
I feel the jar occasionally, and when the jar feels the same temp as the water, I know the temp inside the jar is correct. When the starter culture milk is at the right temp, quickly open the jar, add the powder culture and close the lid.
Cover the cooler with a fluffy towel and let it sit undisturbed.
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Mesophilic culture will take 15 to 24 hours to ripen. You will need to replace the water a few times to make sure it stays at the proper temperature. Thermophilic culture will take 6 to 8 hours. The cultures are done when they have a yogurt-like consistency.
When the cultures are done, place them into the fridge. They will keep there for about a week. You probably won't use them up that fast, so do what I do and freeze the culture. Sterilize a couple of ice cube trays.
Shake the jar with the culture real well to liquefy the culture and then pour it into the ice cube trays and place the trays in the freezer. When the cubes are done, remove them and put them in a labeled ziplock bag and store it in the freezer. It will keep for a few months in the freezer.
The nice thing about freezing the culture in ice cube trays is that the culture is then in nice convenient one ounce servings each cube equals one ounce.Today the Church celebrates the Solemnity of Mary, Mother of God, our Lady's greatest title.
This feast is the octave of Christmas. In the modern Roman Calendar only Christmas and Easter enjoy the.
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I adore the idea of Mother Culture, as you know. That minute habit of daily reading can bring so much growth into our busy lives as moms.
But like anything, Mother Culture can become the idol around which we arrange our lives. In his book The Intellectual Life, A.G. Sertillanges warns us against being so [ ]. The term “Mother Culture” isn’t found in any of Charlotte Mason’s writings.
It is an obscure term I unearthed in the s from her Parents’ Review, developed and made popular.I introduced the idea first in my own magazine in and in others.