Digital Days Out Tuesday 7th April: Cheese-making Step 2 -Starter Culture Addition

Digital Days Out Tuesday 7th April: Cheese-making Step 2 -Starter Culture Addition

We guess you’re wondering – how does milk turn into cheese?!

To start the process of cheese-making, a special blend of bacteria called a starter culture is added to the milk.

Following the addition of the starter culture, the milk is allowed to ‘ripen’ for up to 1 1/2 hours. During the ripening stage, the starter cultures reproduce and grow. As they grow, they feed on the lactose or ‘milk sugar’, converting it into lactic acid, and so begin to ‘sour’ the milk!

 

 

 

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Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

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