Author Topic: More Tang  (Read 403 times)

Offline jerryg

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More Tang
« on: December 26, 2012, 10:17:31 AM »
How can I get more tang in my goat cheeses?
Longer initial coagulation time? More starter? Longer ripening?
Or just the nature of the milk I use? (Oaknoll Dairy from Whole Foods)
Generally, for 1 gallon of milk: 1/8 tsp freeze-dried Aroma B or M100, PC & Geo.
Heat to 70F then hold for 24 hours. Mold, drain, dry over 36-48 hours at room temp. Then into 50F ripening box.

Results are pretty good, just somewhat bland.


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Offline Al Lewis

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Re: More Tang
« Reply #1 on: December 26, 2012, 11:14:28 AM »
Not sure but some sharp lipase might help.

Offline Tomer1

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Re: More Tang
« Reply #2 on: December 26, 2012, 03:31:09 PM »
By your recipe, there should be plenty of lactic tang as you reach the bottom limit of your messo culture acid production.
Try incubating a bit warmer at 75-78f and see if you like it better.
You can also try adding something like LM057 or MD088 for enhanced butteryness. (I havent tried it personally but it should work)
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Offline linuxboy

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Re: More Tang
« Reply #3 on: December 26, 2012, 03:51:29 PM »
Acidic tang? Change your culture blend to include some Strep salivarius and either lb acidophilus  or lb delbrueckii bulgaricus. will give you more acid production and extended fermentation. That's if you really want more acid. It produces something more feta-like.
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