r-dub - 09 June 2009 10:50 PM

O.k.
The milk is in the double boiler and I think I will take your advice and pasturize.
My book says 145 f for 30 minutes then cool quickli in a sink with ice water.

You do not have to spend so much time, do the process at 159-161 deg F, as the temp is reached, move to the cooling bath/sink, that’s all.
Again, if you intend to age for longer period than 60 days, don’t pasteurize, just heat to the temp called in the recipe.

r-dub - 10 June 2009 12:49 AM

........ and returned the milk to the refrigerator until tomorrow afternoon.
I has disolved a packet of mesophilic starter in distilled water this eve.
Do you think it will keep until tomorrow eve in the fridge if I cover the container with cling wrap?

Storing the milk for up to 3 days, even in the fridge, may cause some degradation of it’s quality, resulting in longer ripening time.

Mesophilic starter - I don’t know, I use only the freshest store bought Buttermilk, never failed until now.

Anything store bought is not fresh LOL
Unless direct supplier.

Neil - 10 June 2009 02:48 PM

Anything store bought is not fresh LOL
Unless direct supplier.

First - In the place I live, I just know it, it takes a maximum of one week since the cows are milked and the Buttermilk is on the supermarkets’ shelves, that’s fact, small country.
Second - freshest = expiry date of 4-5 weeks ahead.
The same is true for Yogourt. Both have all kinds of bacteria in them.

r-dub - 10 June 2009 12:49 AM

I has disolved a packet of mesophilic starter in distilled water this eve.
Do you think it will keep until tomorrow eve in the frige if I cover the container with cling wrap?

For future reference, if you are using packets of meso starter, its probably a direct set starter - in which case you don’t need to dissolve, just sprinkle it on top of your milk.  You can allow it to set for a minute or so and then stir it in thoroughly.

I consider Fresh as same day

Wow.
I am learning so much here.
Thanks for the replies.

Neil - 10 June 2009 04:37 PM

I consider Fresh as same day

My cultures are much fresher then the packed envelopes traveling under bed conditions. They make wonderful cheeses, especially the french ones, me and my family adore them.

We talking Milk Or freeze dried cultures ?

We talking cultures, I guess

LOL, when it come to freeze dried cultures their is no fresh, they can last years if kept in the freezer no mater what the exp date says.

So?