Beyond the milk itself, one of the most critical components in cheesemaking is the use of cultures. These beneficial microorganisms are the unsung heroes that transform milk into cheese, contributing significantly to its flavour, texture, and preservation. For the aspiring Canadian home cheesemaker, understanding and properly utilizing cheese cultures is a fundamental skill to acquire.

Cheese cultures are essentially specific strains of bacteria (and sometimes yeasts and molds) that are added to milk at the beginning of the cheesemaking process. These microorganisms consume lactose (milk sugar) and produce lactic acid as a byproduct. This increase in acidity is what causes the milk to coagulate when rennet is added, forming the curds. Different types of cultures produce varying levels of acidity and different aromatic compounds, resulting in the vast array of cheese flavours we enjoy.

For beginners, the world of cheese cultures can seem daunting, but it can be simplified into a few key categories. Mesophilic cultures thrive at moderate temperatures (around 20-25°C or 68-77°F) and are commonly used for making cheeses like cheddar, Gouda, and feta. Thermophilic cultures, on the other hand, prefer higher temperatures (around 32-40°C or 90-104°F) and are typically used for Italian-style cheeses like mozzarella and Parmesan. You’ll often see these cultures referred to by abbreviations like MM (mesophilic mixed), LL (Lactococcus lactis), or ST (Streptococcus thermophilus).

Cultures are available in two main forms: direct-to-vat (DVI) cultures and mother cultures. DVI cultures are freeze-dried powders that can be added directly to the milk without any prior preparation. They are convenient and widely used by home cheesemakers. Mother cultures, on the other hand, involve propagating the bacteria in milk over several batches. While they can be more economical in the long run, they require more careful handling and maintenance to avoid contamination. For beginners, DVI cultures are generally recommended due to their ease of use and consistent results.

When selecting a culture for your cheese, it’s crucial to follow the recipe instructions carefully. Using the wrong culture can lead to unexpected flavours or a failure in the cheesemaking process. Many reputable suppliers cater to the Canadian home cheesemaking market, offering a variety of cultures specifically designed for different cheese styles. Pay attention to the recommended usage rates provided by the supplier to ensure proper acidification.

Proper storage of your cheese cultures is also essential for maintaining their viability. DVI cultures should typically be stored in the freezer to prolong their shelf life. Always check the expiry date and avoid using cultures that have passed their expiration. With a basic understanding of the different types of cheese cultures and how to use them, you’ll unlock a whole new dimension in your home cheesemaking endeavors, allowing you to craft cheeses with a wide range of flavours and textures right here in Canada.