Mesophilic culture recipe

This simple recipe of mesophilic culture can generally be used for all recipes requiring a Mesophilic Starter. The taste of the final product will vary slightly from that of a true cheese culture.

  1. Start with 2 cups of FRESH store bought Cultured Buttermilk.
  2. Let the 2 Cups of buttermilk reach room temperature about 21°C to 24°C).
  3. Then allow the buttermilk to ripen for about 6-8 hrs. (Store bought buttermilk does not have a high enough concentration of bacteria to serve as a starter culture without ripening.)
  4. The resulting buttermilk will be much thicker and sour then what you started with. It should have the consistency of fresh yogurt, if it doesn’t let it sit a few more hours.
  5. Pour this culture into a full sized CLEAN ice cube tray and put into your FREEZER. As with all steps of cheese making, cleanliness is next to godliness.
  6. Once frozen, remove the cubes and put into a CLEAN sealed container or plastic freezer bags. It is a good idea to label the container to distinguish it from your thermophilic culture. And also the date of preparation will save you guessing it later.

The resulting ice cubes are each 30 ml of mesophilic starter. Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month. To make more starter culture, simply thaw one cube and add into 2 cups of fresh milk. Mix thoroughly with a fork or a whisk. Allow the milk/culture to stand at room temperature for 16 to 24 hours or until the consistency of fresh yogurt. Then follow from step 5.


Posted in English, Peynir.


  1. Gurkan,

    I just received my first ‘real’ kefir. I have yet to find a source of fresh goats’ milk but am looking. Until then I guess I’ll have to settle on cows’ milk as I want to take another shot at making cambozola. In your opinion is it okay to use just straight kefirin as my mesophilic culture? Will it have the ‘gas’ producing bacteria for the holes? Or should I use a combination of live yogurt and kefir. I know kefir carries P. Candidum and I am growing P. Roqueforti so that’s no problem. Just wondering if the kefir by itself will work adequately for the whole affair. Thx large.

    • I am sure there will be gas producing bacteria there but how much they will be active, that is another question. What you can do is just like normal blue, you can pierce the cambozolas with a skewer so that blue can grow in there. Once they are ripened and ready to eat, you can see if there are natural holes in there and next time you can either pierce it or leave as is.

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