It is impossible to do without special bacterial starter cultures when preparing cheese, both at home and in industrial conditions. So what is their principle and what are they for?
Absolutely all types of cheese, except, perhaps, only semi-prepared for the further preparation of suluguni or mozzarella, should contain special leavens. In modern cheese making, there are two types of similar ingredients - mesophilic and thermophilic starter cultures.
The bacteria contained in the starter cultures perform a very important function, as they form all the qualities of the cheese, determining its acidity, ripening speed, taste, texture and density. Unfortunately, it is impossible to make such a leaven at home, therefore, if you plan to do homemade cheese making, you will need to purchase a powder from such bacteria in a specialized store.
Usually, the starter cultures are added to milk very first, after which the powder is left to ripen for half an hour, and then they continue to prepare the future cheese. The tastes of Russian consumers have formed another trend in the market of goods for cheese making. This is how a special farmer's leaven, which is also called Slavic, appeared.
It combines both types of bacteria to form the distinctive flavor characteristics of the cheese. Such a leaven has a more active effect on lowering the acidity of the cheese mass, forming, again, its own characteristics of the ripening of the product.
