I was looking up buying different cultures. I have the generic C201 thermophilic culture that comes in individual little packages, and I was thinking about buying a large package of TA061 and the LH100 to make Swiss cheese with. The TA061 culture on the Ricki Carrol website says to reduce the amount of culture that you use by 25% to 50% if using raw milk. I knew to leave out the calcium chloride, of course, but do any of you reduce the culture when using raw milk?

I’ve been using raw milk for nearly 2 years, and I haven’t used the individual packets for a very, very long time.  I never measured the amount of culture in one of those packets, so it’s hard to say if I use a reduced amount.  I make 4 gal. batches, and I use a rounded 1/4 tsp of culture per batch.  It has always worked well, so I have never changed the “dosage.”  Given my limited knowledge of bacteria, and how they grow, it would seem that all we’re talking about here is the amount of time it takes to reach the desired stage of ripeness.  Bacteria multiply.  Starting with fewer will just take a bit longer.  Someone needs to correct me on this theory if it’s incorrect.

I agree with u Rich, maybe sometimes its not good for the reaction to be fast so they roll back the amount of culture. best thing to do is be diligent in taking PH reading to see how fast its working, and does not overshoot the goal faster then anticipated.

I use 1/4 tsp for 4 gallons of milk too, so I’m not going to change. I do take ph readings now, so I can watch for the ph changing too rapidly. I haven’t found ph readings for swiss cheese though, so I am going to keep recording what mine are and compare from cheese to cheese until I decide what they should be.

http://culturecheesemag.com/news/white_house_rejects_petition_on_interstate_raw_milk_trade?ref=nf