Back in 2012 I did a video on Mesophilic Cheese Starter, and at that time, I said I would also show how to make a Thermophilic cheese starter. Well, time got away from me, and it took me a while to get a round “tuit” – so before something else gets in the way, lets work on our heat loving cheese culture.
Heat Loving Cultures are used to make cheeses that can be heated to 130 degrees, this means yogurt and many Italian cheeses like parmesan, provolone, mozzarella and Swiss, and Monterey jack
Since there are varieties of cultures (like yeasts) and we are starting with yogurt – the finished flavor may be slightly different than store bought cheese cultures.
- Fresh Milk
- Fresh yogurt (either homemade or store bought labeled “live and active culture”).
- Heat 2 cups of milk to 185 degrees F/85 degrees C) on the range top or in a microwave. (Be careful not heat too high)
- cool to room temperature.(at least 125 degrees F/52 degrees C)
- Add one heaping tablespoon of yogurt
- Mix the yogurt into the milk thoroughly with a fork or a whisk.
- Keep the mixture at (110 degrees F/44 degrees C) for 8-10 hours until a firm yogurt has set. (a sterile mason jar placed in a warm water bath inside a crock pot on low works well. Monitor the temperature
- Pour this culture into a full size sterile ice cube tray and put into your freezer. (just like the mesophillic)
- Once frozen, remove the cubes and put into a clean sealed container or plastic freezer bags. Label to distinguish it from your mesophilic culture.
- The cubes are each 1 ounce of thermophilic starter..
- Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month.
To make more starter, simply thaw one cube and use it as the fresh yogurt used in step 3.