Dickmilch/Set Milk Ferment

Additional Information

Directions for Use

Creating a Bulk Set-Milk Starter Culture

1. Heat 1 liter raw milk to near boiling (180 °F or 82 °C) and then cool to room temperature (20-24°C or 68 - 75 °F) or use UHT milk.
2. Once milk has been cooled to room temperature add 1 sachet of Set Milk Ferment.
3. Allow to ferment for 24 h at 20-24°C (68-75 degrees F).
4. This bulk starter is sufficient to culture 10 liters (2 2/3 gallons) of milk or more.
5. Refrigerate any unused starter culture.

Cultured Butter and Cultured Buttermilk (Simple Method)

1. Heat cream that is 30-35% fat to near boiling (85-100 degrees C or 185-212 degrees F).
2. Cool milk to 21 degrees C (70 degrees F).
3. Mix one Set Milk starter packet into 50 ml (1/4 cup) of sterile water.  Mix well.
4. Add this liquid starter to one gallon of cream and mix well.
5. Allow to ripen for 16-20 hours at room temperature.
6. Using a hand mixer or butter churn agitate, shake or churn.
7. Butter will separate from the liquid (buttermilk).  Strain, scrape off and separate the butter into a new container.
8. Place the buttermilk (liquid left after the solidified butter is removed) into a container.
9. "Wash" the butter with portable water to "clean" it.
10. Mix salt into "washed" butter to enhance its buttery flavor.
11. Place butter on to parchment paper.  Wrap and refrigerate.
12. Place the container of collected buttermilk into the refrigerator and cool overnight for better viscosity and flavor.

To make Gouda, a Semi-Hard Cheese

First produce Set Milk Ferment Starter

1. Heat 1 liter/quart of milk to 72-75°C (162-167°F).
2. Cool to 20-24°C (68-75°F).
3. Add 1 sachet Set Milk Ferment to cooled milk and stir.
4. Allow to ferment for 24 hours at 20-24°C (68-75°F).
5. Place in the refrigerator to cool.

The next day:

1. Heat 10 liter (2 gallons) of raw milk to 72-75°C (162-167°F).
2. Cool to 30-32°C (86-90°F). ("Rennetting" temperature).
3. Stir in 200 ml (approximately 1 cup) of bulk set milk starter culture (recipe above).
4. Allow to ripen 20-30 minutes.
5. Add 1.5 ml of rennet for every 10 liter of milk used (1:17.5 ratio) in 50 ml of cold water or use the equivalent in rennet tables.
6. Allow to coagulate for 30-40 minutes.
7. Cut and gently stir for 20-30 minutes.  Curd grain diameter should range from the size of a green pea to that of a hazelnut.
8. Pour off whey.  (Should produce approximately 4 liters for every 10 liters of milk used).
9. Rinse the curds twice with of 68-70 degree C (154-158 degrees F) water.  Stir well.  Do this for approximately 20 minutes.
10. When necessary, adjust temperature to 38 degrees C (100 degrees F) and stir well.
11. Strain curds and prepress for 10 minutes.  Skim off whey.
12. Place curds into mold (One - 5 kg. gouda mold is suitable).
13. Press for 30 minutes with 2 kg. and for 3 hours with 5 kg.
14. After about 2 hours, brine the cheese 12-16 hours with 20% salt and 0.2% calcium chloride. pH 5.2.
15. After the cheese is dry, package cheese using cheese coating twice.
16. Ripen the cheese at 14-16 degrees C (57-61 degrees F) for 4-6 weeks, turn daily.

Allergens: Milk, including lactose (used as fermentation ingredients)

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