Alex, above you said:QuoteAdd starter culture: EZAL MA series or MM series cultures are used. The EZAL MA series makes a tangy lactic curd and the MM series provides additional flavor from the L. diacetylactis and Leuconostoc bacteria (Mesophilic) added to the mix. ( I always use buttermilk as a meso starter). For others, Ezal was a Rhodia Food Brand, Rhodia was bought by Danisco in 2004, so my MM100 mesophilic starter culture that I bought in USA is badged under Danisco's Choozit Brand, although I think Danisco is still selling it under the Ezal Brand label depending on where you are in the world.Anyhoo, few questions:Just so I get it straight, are you saying you can use a manufactured culture or buttermilk like you do, not both right?In your recipe/procedure, is the mold draining time on top of the hanging time?You say to turn the cheeses in mold yet for both yours and clherestian's I only see pictures of conical non-turned cheeses, normally when I turn I get a more cylindrical shape, or is the cheese that soft?Lastly, we have our house air conditioner set here in humid Houston summer for 25C/77F (actually 78 in day 76 at night). Is this too high and I risk "gas formation and excessive moisture loss" and therefore should I wait until colder weather before trying?TIA, John.
Add starter culture: EZAL MA series or MM series cultures are used. The EZAL MA series makes a tangy lactic curd and the MM series provides additional flavor from the L. diacetylactis and Leuconostoc bacteria (Mesophilic) added to the mix. ( I always use buttermilk as a meso starter).