Author Topic: Mascarpone Making Using Culture - Culture Recommendations?  (Read 1737 times)

Gustav

  • Guest
Hi there!

I want to make some mascarpone cheese, but I want to make it with culture instead of tartaric acid. Does anyone know what type of cultures to use?

I have quite some different ones. I was wondering if I could use the same culture that I use for my mozzarella. It is Streptococcus thermophilus & Lactobacillus delbrueckii subsp. bulgaricus???

linuxboy

  • Guest
Re: Mascarpone Making Using Culture - Culture Recommendations?
« Reply #1 on: May 15, 2011, 02:38:55 PM »
Use LD type culture. You can try using anything you want, of course, but LD type is the typical choice because it has both buttery flavor formation and thickness.