The cheese and other dairy products are made in а way in which the focus is on the particular technique, not exactly the starter cultures.
Depending upon the product, the techniques could swap places. Some dairy products like butter, paneer and buttermilk do not need the application of most of the techniques.
A large selection of homemade cheese and dairy products however need a very few steps and just a few hours to prepare from start to finish
Many dairy products and cheeses can be made easy just like homemade yogurt and kefir.
Click on the image below for more information and recipes.
Fermentation is "controlled spoilage" as different techniques speed up or slow down a particular process. Depending on the control, the fermentation can create a range of flavours from very mild to super strong and sometimes even intolerable. On the other hand, if you control the "spoilage" too well, the flavours could be almost non-existent, although with a long shelf life.
This could be very useful when using large quantities of milk or requesting a long shelf life, but this rarely suits the people who might prefer a full-bodied, rich or traditional flavour.
1.PREPARATION
Choosing and preparing the milk or cream when ready to make butter, buttermilk and similar.
CRITICAL TASK
3.COAGULATION
Adding Rennet or other coagulants and curds forming
CRITICAL TASK for most cheeses
OPTIONAL for other products