Author Topic: mother culture with flora danica  (Read 1710 times)

Offline mbox

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Re: mother culture with flora danica
« Reply #15 on: March 31, 2013, 03:55:24 PM »
If the MC acidifies too quickly, use less dry starter next time.

although i thought 1/8 tsp for 2 quarts was not over the top but i actually reduced it to 1/16 tsp for 2 quarts this time


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Online Sailor Con Queso

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Re: mother culture with flora danica
« Reply #16 on: March 31, 2013, 04:10:11 PM »
I use less than 1/32 tsp for a quart.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline mbox

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Re: mother culture with flora danica
« Reply #17 on: April 02, 2013, 11:01:33 PM »
I use less than 1/32 tsp for a quart.

 thanks again, this batch worked out fine. I am wondering having made camembert with fd mother culture i seem to have reached the point to unmold much earlier. It has in half the time reached ph4.7 ....so either i am mistaken with this ph being the right one to unmold or the fd mother culture just works better/faster

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Re: mother culture with flora danica
« Reply #18 on: April 03, 2013, 11:39:43 AM »
Every culture and subspecies has it's own unique pH curve. A FD from a different manufacturer would act differently.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com