LGC058 – Starter Culture Substitutes

In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures.OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;Tom asks why he has bubbles in his cheese just after pressingBob has issues with his Jarlsberg and collapsing eyes,Fadion has problems with raw milk and curd set, andJohn wants to know if you need to use Calcium Chloride after Low Temp, Long Hold Pasteurisation.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!Support the show