Author Topic: anyone exploring starter cultures for queso fresco  (Read 1149 times)

Offline klschnepp

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anyone exploring starter cultures for queso fresco
« on: July 22, 2012, 02:33:41 PM »
Wondering if anyone has done any experimenting with various meso cultures for queso fresco (or similar cheeses that may be relevant)?   I am a fan of the buttermilk starter, but considering production at a larger scale as well as just mucking about with it and looking for thoughts, advice and/or stories where things went horribly wrong.... ;)


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Offline Sailor Con Queso

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Re: anyone exploring starter cultures for queso fresco
« Reply #1 on: July 22, 2012, 04:33:32 PM »
It's a Meso culture. The exact choice and mix is up to you.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline klschnepp

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Re: anyone exploring starter cultures for queso fresco
« Reply #2 on: July 23, 2012, 03:54:46 AM »
Sorry, sailor, I should have been more specific (and I am just getting arms around the lingo!).   I am hoping to find out if anyone out there is using a commercially purchased culture and, if yes, which one and why.  I certainly appreciate it is not plug and play given differences in processes, milk, etc. -- but just casting about for any insights.   

Offline mnmaxg

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Re: anyone exploring starter cultures for queso fresco
« Reply #3 on: August 27, 2012, 12:27:45 PM »
I too am curious about this. I'm very new to cheesemaking (just made my first queso fresco last night!), but I hope to understand the differences between brands/meso cultures to experiment and get creative. What have you used so far, klschnepp?

Offline klschnepp

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Re: anyone exploring starter cultures for queso fresco
« Reply #4 on: December 04, 2012, 01:53:39 PM »
Sorry for the delay in response. After a bit of experimentation, I am happy with a really basic culture -- Choozit MA400 -- go figure.


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Offline mnmaxg

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Re: anyone exploring starter cultures for queso fresco
« Reply #5 on: December 10, 2012, 12:24:25 PM »
Cool. Although cheesemaking can get very complicated and involved, I keep being reminded that simple solutions come up more often than I might think