Hi Fritz
The recipe of hers does sound promising, but she does something different with her cultures...she wrote this:
"1/4 c. à thé de ferment lactique méso II de Abiasa (c'est à dire Lactoccocus cremoris)
800ml de lait 3.25%
D'abord, je me suis faire une culture-mère du ferment lactique Lactoccocus cremoris. Pour se faire, j'ai chauffé doucement 800 ml de lait 3.25% à 30 degré C à l'aide d'un bain-marie. J'ai ajouté 1/4 c. à thé de Lactoccocus cremoris dans le lait."
Roughly translated...she uses a Meso Culture type 2 (brand name Abiasa) that is a Lactoccocu Cremoris to make a mother culture. She heats up 800ml's of whole milk at 30C in a double boiler and adds 1/4 tsp of the culture to the heated milk. Then to her cheese, she adds 1/4 cup of that mixture as her culture. Otherwise, the instructions sound pretty standard to me.
I've never read anyone adding culture in that way but I'm up to trying it. I think that I could use an MM100 that I have, which has a strain of Cremoris in it...
I might try this on the weekend, so I'll keep good notes and try to write out my recipe in English. As far as I read, she never mentioned if it squeaked though! Her post was from 2011 and her last post was almost a year ago, so I don't know if she still reads comments or not!