Mixing cultures

[Alan]

Hi cheesemakers! Thought I'd start a new thread about mixing cultures.

What's your take? Is it okay to mix different cheese cultures, like mesophilic and thermophilic? Got extra packets? Tried mixing them? Did it work or go wrong? Let’s share tips and stories to help each other make better cheese!

 

[vanessa c]

I’ve mixed them with good results. Meso adds flavor complexity, thermo helps with texture and aging. The trick is managing your cooking temps so both cultures get their moment to shine.

 

[marcop0lo]

Yep, you can mix them! They just activate at different temps. If your recipe climbs above 102°F, the thermophilic strains will take the lead. Below that, mesophilic does most of the work. I’ve had great results using both when I wasn’t sure what cheese I wanted until halfway through.

 

[SweetAndSour]

Hi cheesemakers! Thought I'd start a new thread about mixing cultures.

What's your take? Is it okay to mix different cheese cultures, like mesophilic and thermophilic? Got extra packets? Tried mixing them? Did it work or go wrong? Let’s share tips and stories to help each other make better cheese!

I am actually planning to try this next weekend. my mom told me to make sure all equipment is sanitized to prevent contamination from unwanted bacteria. also stick to the specific type and amount called for in the recipe