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Cultivating Streptococcus Lactis For Multi-Uses.

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Picture of Cultivating Streptococcus Lactis For Multi-Uses.
Lactococcus lactis is a Gram-positive bacteria used extensively in the production of buttermilk and cheese.[1] L. lactis are cocci that group in pairs and short chains, and depending on growth conditions appears ovoid with typically 0.5 - 1.5 �m in length. L. lactis do not produce spores (non-sporulating) and are not motile (non-motile). Cultured in the laboratory, L. lactis colonies appear bright orange on nutrient agar. They have a homo-fermentative metabolism and have been reported to produce exclusively L(+) lactic acid.[2] However,[3] reported that D(-) lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why Lactococcus lactis is one of the most important micro-organisms involved in the dairy industry[4].

Src: http://en.wikipedia.org/wiki/Lactococcus_lactis
 
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Step 1: Obtaining Mesophilic Culture.

Picture of Obtaining Mesophilic Culture.
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So, we are going to make a mesophilic culture, which means cultivating the Streptococcus Lactis at about 30 C or 86 F for the yanks.

Where do we obtain our raw Gram-positive bacteria you ask? Well, we go where S.L. poops and spits; Cultured Buttermilk, a dive bar where all the bacterium of the Lactis likes to hang. Make sure your cultured buttermilk from your local grocery store has live cultures and hasn't been euthanized via pasteurization. We need live specimen.

Step 2: JAR the SUCKERS in a Warm Spot.

Picture of JAR the SUCKERS in a Warm Spot.
So, you take your carton home and poor two cups worth into a mason jar. This is where things get wild. You leave it out in a warm place. It doesn't have to be exactly 86 F, but it helps the lil' buggers mingle like they are high on ecstacy, and that is what we want.

24hrs later and the lactic acid bacteria should have increased acidity, the by-product naturally produced by S.L. while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk.

Step 3: Cryogenics

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So, now we have some yogurt-like substance that tastes more sour and smells delicious. Time to fill up the ice trays and freeze those little guys in their frenzied state.

Once you freeze the bugger, you can use the ice cubes to infect regular milk any time. People say to use one ice cube worth, but I always use two because there is so much. Put the ice cubes of RIPENED buttermilk in the freezer.

So, the deal is, 1 cube per 2 cups of regular milk. (Use two cubes if you make a lot.) Repeat the 24hr process in a warm place and the infection has spread. Each cube will be 1 oz of Mesophilic starter culture!

Put it in the fridge when it is the consistency of yogurt. I keep two cups of ripened buttermilk in my fridge at all times.

Step 4: The next step. What is this stuff good for? PANCAKES for 1.

The most ridiculous of pancakes.

The Wets
1 cup (350ml) buttermilk
1 egg
3 Tablespoons (50g) melted butter - use microwave
1 Tablespoon (15ml) Vanilla

The Drys
1 cup (125g) white flour
3 Tbsp (40g) sugar
1/2 tsp (3g) baking soda (make sure it's not 3 years old... ;-)
1/2 tsp (2g) baking powder
1/2 tsp (4g) salt

Mix wets and then mix with drys. That simple.

Step 5: Best Pizza Crust Ever For 2.

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Best PIZZA DOUGH EVER

The flavor of this dough is faintly cheesy and the texture softer than most doughs. If you like a less chewy crust, you will enjoy this one.

4 to 5 cups all-purpose flour
1 1/2 cups buttermilk (ripened)

1/2 cup (1/4 pound) butter
3 tablespoons light brown sugar

1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup water
1 tablespoon vegetable oil

2 packages dry yeast

Put the butter and the buttermilk in a saucepan and place it over a low flame. Warm the milk slowly so the butter melts in it. Do not let the milk get hot. Stir the yeast and sugar into 1/2 cup of warm water. Let stand for 5 minutes.

Combine the Drys and then combine the Wets and mix.

Form into a ball and then paint some vegetable oil on the ball. Put it back in your metal bowl and cover with a towel and stick in a warm place.

Let the yeast do it's business.

This makes two thin crust pizzas 15 inches in circumference.

Step 6: Da Cheese for 3. : GOUDA

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GOUDA CHEESE - You can use the culture to acidify milk for other cheeses as well.

I N G R E D I E N T S

1 Gallon Fresh Milk - I just use vitamin D, but u can actually use any of the other milks.
4 oz. Mesophilic Starter Culture
1/4 tab Rennet --I use 1 tab, because, well, 1/4 just doesn't work timely enough.

I N S T R U C T I O N S
Warm the milk to 85 F (29.5 C).

Add 4 oz of mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk.

Dissolve 1/4 tab rennet into 3-4 tablespoons COOL water. Hot water will DESTROY the rennet enzymes.

Slowly pour the rennet into the milk stirring constantly with a whisk.

Stir for at least 5 minutes.

Allow the milk to set for 1-2 hours until a firm curd is set and a clean break can be obtained when the curd is cut.

With a long knife, cut the curds into 1/2 inch cubes.

Allow the curds to sit for 10 minutes to firm up.

Slowly raise the temperature of the milk to 102 F (39 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they dont mat together.

Once the curds reach 102 F (39 C), allow the curds to settle, then carefully remove 3 cups of whey from the top surface.

Replace the lost whey with 3 cups of 102 F (39 C) water.

Cook the curds at 102 F (39 C) for another 45 minutes. Every 15 minutes remove 3 cups of whey and replace with 102 F (39 C) water.

At the end of the process, you will have removed whey three times.

Drain the whey by pouring through a cheesecloth lined colander.

Carefully place the drained curds into your cheesecloth lined mold.

Press the cheese at about 20 lbs. (9 kg) for 45 minutes.

Remove the cheese from the press and flip it.

Press the cheese at about 40 lbs. (18 kg) for 3 hours.

Remove the cheese from the press, careful it is still very soft.

Float the cheese in a COLD brine solution** for 3 hours. Be certain to flip the cheese over every 45 minutes or so to ensure even rind development.

Pat dry the cheese, you will notice the outer surface has begun to harden.

Place the cheese in your refrigerator to age for 25 days. You will need to flip the cheese over every day or it will dry unevenly.

If too thick a rind begins to develop, place an overturned bowl on top of the cheese, or place it in a covered container. However, continue to turn the cheese daily and do not wrap it in plastic.

Inspect daily for mold. Should mold develop on the cheese surface, simply remove it using a paper towel dipped in white vinegar.

At the end of 25 days you can age it further by waxing it or you may use it immediately.

If you wax the cheese, continue to flip the cheese every 3 days or so.

** BRINE SOLUTION

Dissolve 1.5 cups of salt into one quart warm water.

Cool the brine in your freezer, some salt will precipitate out.

To use the solution, simply place it in a bowl and place your cheese into it.

After you are done with the brine, you can store it in a container in your freezer.

With each new cheese, you will need to add additional salt so that the solution is saturated.

The solution is saturated with salt when no additional salt can be dissolved no matter how long
you stir.

Step 7: Oh, boy, the ranch dressing for 4. Totally forgot.

Picture of Oh, boy, the ranch dressing for 4.  Totally forgot.
Ranch Dressing

3/4 cup mayo
3/4 cup buttermilk
1/2 tsp parsley flakes
1/2 tsp onion salt
dash pepper
dash garlic salt

Mix and shake. That easy.
magicbeet2 years ago
This is awesome! I've recently turned vegan and miss making cheese. I'd like to culture my own Lactis to see if it will grow in cashew-cream to make vegan cheese. Any idea of a non-milk source for the little guys?
fileninja3 years ago
When you use a cube to infect regular milk, you describe that you use the 24 hours instructions again and you end up with something with the consistency of yogurt. Would this be considered ripened buttermilk? How do I make just regular buttermilk?

Your pizza dough recipe specifies ripened buttermilk, but the others just specify buttermilk. Do I need a different preparation from the cube state?

Thanks for the great instructable!
lubinka5 years ago
Thank you very much for a great tutorial!!!!!!!!! I came upon it by chance, and I 'm very happy I did - and my kids are even happier with the pancake recipe. We have the heating consantly on these (cold) days, so it will be very easy to reach the desired "cultural" state. Next Sunday we'll be having pancakes and sending you our grateful waves of positive energy, so that you offer us more bright ideas like this one!
SinAmos (author)  lubinka4 years ago
I'm so happy that it helped you. It it has been a while since I added anything to the community, which is a shame, considering the keys I can add to for all the locked doors. I recently came upon a wild yeast that is making perfect bread; the hawaiian pizza crust tonight delivering me from evil. haha.
commiejay4 years ago
Isn't Streptococcus the infection you get in the back of your throat?
Algag commiejay4 years ago
streptococcus is a genus comprised of spherical gram positive bacteria, so yes you are correct but you are missing the species name to properly identify the infectious strain- streptococcus pharyngitis which literally means throat-swelling
Algag4 years ago
yanks, I'm offended! lol jk :) nice i'ble
commiejay4 years ago
Isn't Streptococcus the infection you get in the back of your throat?
erecura4 years ago
The wrong name is given to the species of bacteria used above. When making cheese, Lactococcus cremoris and Lactobacillis lactis are used. However, I do believe that the above mentioned mistake comes from an alternative name for Lactococcus from within the microbiology world. Lactococcus is not always recognized and so Streptococcus is used. In this case, the bacteria would be Streptococcus cremoris, not lactis.
(information from microbiology text book)
cory.smith4 years ago
favorited. I might be trying out this Gouda thing...=D
Javin0075 years ago
I have been dying to find a good, simple ranch AND pancake recipe, and I'm always having trouble keeping buttermilk on hand.  Who would've thought I'd find a solution to all three in one place?

For the buttermilk: 

1.) How long can the bacteria live in the frozen state if I were to vacuum seal the cubes, making them in large batches?
2.) How long should it take to go from ice cube to another batch of butter milk? 

For the Ranch:

3.) What brand of mayo do you recommend for the flavor?

Awesome instructable!  Going to the store tonight to look for live culture buttermilk!

SinAmos (author)  Javin0075 years ago
So, those little ice cube buttermilk starters seem to last forever.  I've never really timed them, but if they fail to infect your milk, then just use the milk in a recipe, so you don't waste it.  Basically, that starter will turn your milk into a yogurt, which is equally awesome.  I just put a cube into two glasses of regular milk and put it in a warm spot, and voila, more buttermilk.  All you do is shake the jar of buttemilk and smell it.  You can tell that easy.  I just made a buttermilk yeast bread loaf and cut it with my deli slicer.  Last night, I finished a beef roast, and you can imagine what I'm going to do with it today.  I'm really weak on the instructables and should make more, but I'm so caught up doing stuff.  Thanks for reading it.  I recommend making your own mayo from scratch.;)   
LagmastaC5 years ago
 Good sir, you say things in such a way that you sound a bit like Billy Mays "Mix and shake, that easy!"
mdeblasi16 years ago
I've made pseudo creme fraise, by adding a couple of table spoons of buttermilk to warmed heavy cream and letting it sit on the back of the stove for a few hours. I thought it tasted transcendent, especially with fruit tarts in the summer, but the sour tang was a little odd for my "American" family. Also, do you think you could post the making of the Gouda as its own Instructable. I'd like to see some images of the cheese floating & being flipped; some information on the wax, anything you've got. Marya
SinAmos (author)  mdeblasi16 years ago
I'm thinking of souring some tonight actually, but I feel like cheese instructables have been covered, but I'll give it a go if you wish. I always want to have cheeses in different stages of maturation, so that I can always pick some for that special fruit and cheese mix. I'm marinating some beef jerky right now, which started all my culinary pursuits. My hops rhizomes just broke the surface, so beer brewing will come next.
If Gouda has truly been covered, for gods sake, don't waste your time, just help me find the link and I'll be glad to take it from there, photographs and all. Yours Marya PS I really would love to make cheeses and cured meats, but I'm scared to death of my own lacksidasical hygiene, I don't want to give myself plague, or lysteria, or trichinosis.
SinAmos (author)  mdeblasi16 years ago
Mozzarella has been covered, but not gouda. Your body is a bacteria gomorrah, so don't worry about that. Haha. I'm working on getting a "clean break" as we speak. :) Search cheese in the box and see what you find.
Gilo SinAmos6 years ago
i love gouda cheese. where can i get renet?
SinAmos (author)  Gilo6 years ago
The grocery store in the backing area. It is just a box. You should be able to find it. One thing. Adding rennet after you add the culture is key. They work together in a sense and letting the culture have free reign is not a good idea. You want the rennet enzymes to have equal footing with the meso culture for a clean break and you want a clean break.
belsey6 years ago
Just out of curiosity, is there any advantage to making your buttermilk this way (besides just having fun) rather than buying it ready-made? Have you calculated the cost benefit? Obviously to make the gouda you need the unpasteurized kind of buttermilk, but you can buy that too (in fact, you need to, to make this recipe). Does it taste better?
SinAmos (author)  belsey6 years ago
All buttermilk is made using this culture, and I personally use this to make my buttermilk whenever I need it. Plus, I let my buttermilk become like yogurt, a stronger version of regular buttermilk. The main idea is that you don't have to go buy a specialty item, because you can make it at home with regular milk and your starter. As far as cost, you are saving money, because buttermilk is sold in a carton and for a higher price than regular milk, but the idea of self-sufficiency also cuts waste.
ChrysN6 years ago
Yummm, I love gouda. This is a great guide and the recipes sound yummy.
SinAmos (author)  ChrysN6 years ago
Thanks. I've been aging some gouda for a bit now, and I really want to eat it.;)