Cheese with fermentation brine

[liz_olse]

I keep seeing these random mentions online about people using the juice from fermented stuff like sauerkraut or kimchi as a culture for cheese making. Like, the actual brine that's already loaded with lactobacillus and all those good bacteria. In theory it makes sense, right? cos you've already got active cultures doing their thing, why not put them to work in milk?
But here's my question: has anyone here actually successfully made cheese using the juice from something like sauerkraut or kimchi? And I mean actually good cheese, not just "well, it curdled and didn't kill me so I guess it worked" kinda cheese lol
I just hope its not one of those things that sounds cool in theory but ends up tasting like feet and does it even culture properly?

 

[swissyc0_3]

My sister and I tried using raw milk and kimchi juice. It made cheese, but the flavor was strong and sour. We strained it and used the crumbly cheese in dumplings. Are you using milk from a store or straight from a farm?

 

[Cheesy 4dam]

@liz_olse the main problem is the flavor contamination. The cultures will work to acidify the milk, but they carry residual flavors from the brine (garlic, spice, cabbage, etc.)

if you try this, use the clear brine from a very young, unspiced sauerkraut (just cabbage and salt, minimal funk).
You're basically making a very specific type of acid set cheese. It won't taste like traditional cheddar, but it can be edible!