Bacteria & Molds in Home Cheesemaking--How are they used to make cheese? 

You may think that bacteria and molds are gross, but did you know you can't make most cheeses without them?
Yes! Bacteria are needed to make cheese! Some of these bacteria are called "starter cultures" but there is so much more to understand about bacteria and molds in cheesemaking than just that.
Mary Anne (host of Give Cheese a Chance RU-vid series) starts a discussion about the bacteria & starter cultures used in cheesemaking as she interviews Merryl Winstein--a cheesemaking cookbook author and home cheesemaking instructor.
First, Merryl explains the difference between mesophilic and thermophilic bacterial cultures. She then explains how basic "starter cultures" affect the cheesemaking process with their acidification action and enzymatic activity. There are also "non-starter" micro-organisms used when making cheeses too, like the bacteria that makes those huge holes in swiss cheese. Even "smelly" cheeses such as Limburger rely on bacteria to create their characteristic, stinky odour. Then there's brie and camembert which need molds to give their delicious, distinctive flavours too! You just can't have complex cheese without bacteria and molds!
Learn how to MAKE CHEESE AT HOME by watching Mary Anne's how-to videos on making cheddar, camembert, brie, ricotta, mascarpone, crottin, colby, Belper Knolle, cream cheese, Nabulsi, yogurt, labneh, feta, boursin-style, quick mozzarella and more. (Go to / givecheeseachance )
To order Merryl Winstein's "Successful Cheesemaking" book, visit: www.successfulcheesemaking.com
To support this channel, please consider a donation through Patreon: / givecheeseachance
The music in this video "Jazz Mango" is royalty free, offered by RU-vid.

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