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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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INGREDIENTS - Lactic Acid Starter Cultures
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Flora Danica--crushed verses un-crushed
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Topic: Flora Danica--crushed verses un-crushed (Read 2259 times)
qdog1955
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Flora Danica--crushed verses un-crushed
«
on:
December 19, 2014, 04:54:25 PM »
Since Hansen recommends crushing their Flora Danica (and apparently all their cultures) I decided to see how much difference there is in crushed and un-crushed. They recommend 1/4 tsp. per gallon---decided a half tsp. would be a little more accurate. Allowing for human error of course.
1/2 tsp. un-crushed Floria Danica weighs .47 grams
1/2 tsp. crushed weighs ---------------------.80 grams ----.33 grams heavier-----quite a bit of difference-----does it matter to your cheese? Don't know----but I think it would, especially in larger makes.
Must be some reason they tell you to crush the whole pack before using.
Qdog
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scasnerkay
Old Cheese
Location: Sunnyvale, California
Posts: 853
Cheeses: 197
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Re: Flora Danica--crushed verses un-crushed
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Reply #1 on:
December 19, 2014, 07:26:48 PM »
I have very rarely crushed it, and I have never had a problem with the makes using it. I think it does not make so much difference, and I would generally rather have the pH go a little slower, rather than risk over-acidifying the cheese.
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Susan
qdog1955
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Re: Flora Danica--crushed verses un-crushed
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Reply #2 on:
December 19, 2014, 08:26:30 PM »
Susan, I agree----that makes sense. The only problem I have noticed, is the "pellets" seem slow to assimilate into the milk---and maybe crushing helps that.
Qdog
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Digitalsmgital
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Re: Flora Danica--crushed verses un-crushed
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Reply #3 on:
December 20, 2014, 05:43:57 AM »
I see what you're saying, the crystals do seem to float for a while before becoming saturated, but measure first and crush afterwards...good cheese cannot be rushed!
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NimbinValley
Mature Cheese
Location: Australia
Posts: 308
Cheeses: 7
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Re: Flora Danica--crushed verses un-crushed
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Reply #4 on:
November 05, 2015, 04:24:34 AM »
Flora Danica is a blended culture. They blend the different cultures after it is freeze dried so by not crushing it you are more likely to get a different ratio of constituents each time. I notice that the end of the packet I get more gas producers.
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OzzieCheese
Old Cheese
Location: Australia
Posts: 1,507
Cheeses: 171
Sun-Grass-Cow-Milk-Cheese-Happiness
Re: Flora Danica--crushed verses un-crushed
«
Reply #5 on:
November 05, 2015, 05:15:40 AM »
One thing I do with FD is to use a rolling pin before I unpack it and roll it into a more uniform size. I also, re-hydrate in a 1/4 cup of the warmed milk for about 5 minutes before adding it to the main milk.
-- Mal
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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INGREDIENTS - Lactic Acid Starter Cultures
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Flora Danica--crushed verses un-crushed