Hi all,
I've been away from this forum and cheesemaking for quite some time, and it seems that will continue, but I need a quick tip on making some buttermilk with the cultures I have on hand. I thought I had some Aroma B, which I always loved for buttermilk, but I dont. What I do have is:
LH 100
MA 11
Meso II
What would be best to use for buttermilk and sour cream. More than flavor I am looking for good consistency (thick sour cream and thick, pourable buttermilk).
Thank you in advance!