I am thinking about a cheddar (stacked and milled), I have seen some people using MA 4001 stater culture. I noticed this has
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
(ST) Streptococcus thermophilus
I have MM 100-101 and it has
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
the only difference being the (ST) Streptococcus thermophilus in the MA 4001
I also have TA 61-62 and it is (ST) Streptococcus thermophilus
If I use 3/8 tsp of MM 100-101 and 3/16 tsp of TA 61-62 would this be anywhere close to the MA 4001 or should MM and TA ratio be higher or lower of one or the other?
I am just trying to utilize the cultures I have on hand.
also was thinking of putting some Aroma B in the mix would this have an adverse affect on the outcome?
Just running things through my mind and bouncing it around the forum
Harold