Cheese Starter

The Starter solution has been made up, this is a mixture of the freeze dried starter culture and milk.

Step 1: Heat the milk to 90 degrees C and hold for ten minutes (or have Mrs Cheese do it).

Step 2: Rapidly cool the milk to 20 degrees and whisk in the culture, seal in a container and incubate for 24 hours at around 22 degrees. The culture will be ready tomorrow at around 1:30 and then we will make our first cheese 'Golden Udder'.