Author Topic: Beaufort Recipe  (Read 6143 times)

Offline Sailor Con Queso

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Re: Beaufort Recipe
« Reply #60 on: March 13, 2014, 11:21:47 AM »
You should review my post of 3/6/2011 above.

As I have said in other posts, I do not believe in mixing MCs with DVI unless there is something, like P. shermanii, that cannot be maintained as a MC. That being said, you would always want to favor the meso for MC because that is what is going to contribute first and most to acid production. Then, when you heat the curds to thermo temperatures, you are going to kill most of the Mesos anyway. Even then, the dead mesos will release enzymes that will contribute to later aging.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Online ArnaudForestier

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Re: Beaufort Recipe
« Reply #61 on: March 13, 2014, 11:30:44 AM »
Sailor, thanks. 

Just to clarify, I might be misunderstanding what you mean when you say you don't like mixing meso and thermo MCs.  I thought you meant, you don't like mixing a starter culture that is a blend of meso's, thermo's.  For instance, MA4001 would be a poor candidate, because its inevitable that you would be screwing up the ratios when culturing up a blended starter. 

Do you mean, you don't like mixing MCs in a vat - as in a meso MC (MA011), and a separate MC (ST), added in together? Or, if you're really inspired, culturing up 3 separate MCs, MA011, ST, LH100, and adding them in together.  Multiple mother cultures, inoculated separately, in other words?
- Paul

Offline Sailor Con Queso

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Re: Beaufort Recipe
« Reply #62 on: March 13, 2014, 01:00:56 PM »
We use culture mixes all the time. But in any given make, I don't believe in using MCs for one type of culture and DVIs for another. I would use all MCs or all DVIs.

"Really inspired" is exactly what we do - multiple MCs. One for meso, a second for TA-61 (ST), and a 3rd for LH-100. For different types of cheese, we use different ratios of TA-61 and LH-100 so a blended MC does not do what we want.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Online ArnaudForestier

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Re: Beaufort Recipe
« Reply #63 on: March 13, 2014, 01:09:08 PM »
Oh, gotcha.  Thanks, Sailor.
- Paul

Offline elkato

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Re: Beaufort Recipe
« Reply #64 on: March 29, 2014, 01:56:18 PM »
Sailor,
Do you think that choozit Alp alone can substitute the MA11, TAO60, LH100 mix in this recipe, and if not could you be so kind as to give me an amount of each of the cultures in the mix for a 100Lt make, and the PH targets?
thanks in advance for all of your help
Luis.


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Offline Sailor Con Queso

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Re: Beaufort Recipe
« Reply #65 on: March 30, 2014, 10:06:36 PM »
The Alp cannot be maintained as a Mother Culture because the ratios would be WAY out of balance. It is not possible to give you an amount of each culture to match that mix. Every manufacturer has their own proprietary blend. The exact bacteria that you use and the pH targets are personal preferences. The advantage of using a Mother Culture is that you can make small adjustments to your bacterial mix to fit your needs. That's what makes it "your" cheese.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline elkato

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Re: Beaufort Recipe
« Reply #66 on: March 31, 2014, 10:44:50 AM »
 I don't use MC, I use powder DVI, but I have found the answer to my question reading carefully your entire post (this will teach me to do so)
Thanks Sailor

Paul tank you very much for your PM which was very helpful!!
Luis.
« Last Edit: April 02, 2014, 10:14:50 AM by elkato »