Streptococcus Lactis,
Lactobacillus Bulgaricus are the two culture strains in my Cultured Bulgarian Buttermilk. The Streptococcus Lactis (SL?) isn't normally listed as a
culture you can purchase. I don't know what flavor aspects it would impart compared with say, Lactococcus Lactis (LL).
If I were interested in making a cheese with raw milk and wanted to boost the effectiveness of the ambient ripening bacterial populations, might I use something like buttermilk (SL, LB) combined with...______?
I'm chasing
Jeff Hamm's Derby protocol which doesn't seem to define an added ripening culture, but instead relies upon natural flora to achieve ripeness. I'm not brave enough to just attempt a raw milk cheese without a little assistance from added cultures. He has defined a cultural mix...does it seem reasonable?
-Boofer-