Author Topic: Cremoris or diacetylis - will it coagulate on its own?  (Read 55 times)

Offline Juan1Moore

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Cremoris or diacetylis - will it coagulate on its own?
« on: January 15, 2015, 11:40:48 AM »
I make Mascapone  or Sahnequarkwith culture only - no Tartaric acid of rennet  . I have been using Flor Danica, and it's good. I made a batch with Aroma B and love the buttery flavor. It was really close to Devonshire cream in flavor. Is the difference due to L lactis mesenteroides (in Aroma B - but not in FD) or is it because the Aroma B produce more diacetyl?

To get an even more buttery taste I am thinking of innoculating with Danisco Choozit MD088 or MD089. Will this produce enough acid to coagulate without rennet?

I'm using live grain-free cow cream.