CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes
»
harvesting Brevibacterium linens
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: harvesting Brevibacterium linens (Read 2969 times)
psykobillys
Guest
harvesting Brevibacterium linens
«
on:
December 13, 2012, 09:03:51 PM »
hey all! just curious - i want to make a Taleggio - like... now. my local homebrew shop (which is where i buy my cultures) doesn't have any B. linens in stock...it'll be about a week... i was wondering if i could harvest a suitable culture from the rind of another taleggio or limburger or what have you.... if so, what sort of method should i use? maybe just scrape rind into my ripening milk? thoughts? suggestions?
Logged
bbracken677
Guest
Re: harvesting Brevibacterium linens
«
Reply #1 on:
December 13, 2012, 09:07:54 PM »
You could make your taleggio and when the linens arrive next week, just apply it as a 3% saline solution with non-chlorine water and a couple drops of the b.linens.
Search the forum (
ADJUNCT - Washed Rind & Smear Ripened
) for b.linens. This is often applied as a wash and probably is the recommended method.
Logged
psykobillys
Guest
Re: harvesting Brevibacterium linens
«
Reply #2 on:
December 13, 2012, 09:25:25 PM »
well see, that's what i was wondering. the recipen (both that i'm looking at) says to sprinkle the B. linens into the ripening milk... am i good to go if i just use it as a wash after the make? if so, problem solved.
Logged
bbracken677
Guest
Re: harvesting Brevibacterium linens
«
Reply #3 on:
December 13, 2012, 09:34:06 PM »
It works quite fine applying it as a wash....I have done so several times myself.
Logged
psykobillys
Guest
Re: harvesting Brevibacterium linens
«
Reply #4 on:
December 13, 2012, 09:41:42 PM »
well problem solved then! on to the make!
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes
»
harvesting Brevibacterium linens