November 15, 2012 in Yogurt
When choosing a type of culture to make yogurt, cheese, or other cultured products you may come across a variety of terminology in describing the type of culture. Two competing terms you will probably run across are “reusable cultures” and ”direct-set cultures.”
These two are competing in that while they both do the same job in inoculating your culture, they are used or maintained in very different ways. So let’s explore what makes these different and similar.