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Author Topic: What is ST50 ?  (Read 1874 times)

qdog1955

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What is ST50 ?
« on: March 31, 2015, 07:06:41 PM »
A recipe in Caldwell book calls for ST50----I can find no info on this----does anyone no anything about this or a similar replacement?
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Spoons

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Re: What is ST50 ?
« Reply #1 on: March 31, 2015, 08:38:55 PM »
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Offline awakephd

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Re: What is ST50 ?
« Reply #2 on: March 31, 2015, 08:41:28 PM »
That was my first thought as well. It is a slower-acidifying thermo variety.
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Offline Al Lewis

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Re: What is ST50 ?
« Reply #3 on: March 31, 2015, 09:09:51 PM »
Which recipe?
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qdog1955

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Re: What is ST50 ?
« Reply #4 on: April 01, 2015, 10:25:16 AM »
That's what I'm thinking, too---it might be a misprint, or just her terminology----because in another section she discuses TA 50 as a slow acidifier----the recipe is for Flor Azul, a blue cheese.
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Offline Al Lewis

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Re: What is ST50 ?
« Reply #5 on: April 01, 2015, 01:20:31 PM »
If you scroll through to the "LARGE BATCH GUIDELINES" She changes that to TA-50.  I would say the ST-50 was a misprint.
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qdog1955

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Re: What is ST50 ?
« Reply #6 on: April 01, 2015, 06:34:48 PM »
Thanks Al---didn't notice that. Expensive stuff for a 1/16th tsp.
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Offline Danbo

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Re: What is ST50 ?
« Reply #7 on: April 01, 2015, 09:10:29 PM »
Al: Good detective work! :-)
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