Yes, it is possible to make cheese without a starter culture. However, this is limited to certain types of unaged, fresh cheeses like cream cheese, cottage cheese, and rennet. For most types of cheese, a starter culture is required in order to properly ferment and develop flavor. Here are some things to keep in mind if you’re interested in making cheese without a starter culture:
Unaged, fresh cheeses like cream cheese and cottage cheese are made by adding acid (such as vinegar or lemon juice) to milk to curdle it.
Rennet is another option for making cheese without a culture. Rennet is an enzyme that is extracted from the lining of a calf’s stomach and is used to coagulate milk.
If you want to try making cheese without a starter culture, it’s important to keep everything very clean and sanitary to avoid any contamination.
While you won’t get the same complex flavors that come from using a starter culture, making cheese without one can be a fun and satisfying DIY project.
In short, while it is possible to make certain types of cheese without a starter culture, most varieties require the use of one for proper fermentation and flavor development. However, for those willing to experiment, attempting to make cheese without a culture can be a fun and rewarding experience.