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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: Moojoo on November 30, 2009, 01:45:51 AM

Title: Bulgarian vs. regular buttermilk
Post by: Moojoo on November 30, 2009, 01:45:51 AM

Is there a flavor difference in the finished cheese when using bulgarian buttermilk rather than regular buttermilk? I know it tastes different, and is made with different bacteria but after aging a cheese would it be different? Has anyone ever tried?

Sorry if someone already asked this, I couldn't find anything about it.

Title: Re: Bulgarian vs. regular buttermilk
Post by: Alex on November 30, 2009, 06:06:41 AM

Except the milk, cheese characteristics and taste are based on the type of culture/bacteria. Try to find out the kinds of bacteria in that yogurt.

Title: Re: Bulgarian vs. regular buttermilk
Post by: Moojoo on November 30, 2009, 05:14:05 PM

Bulgarian buttermilk is cultured with Lactobacillus bugaricus and Lactobacillus lactis, and regular buttermilk is made with Streptococcus lactis and Leuconostoc citrovorum. Or at least the ones I looked at at the store down the road are.

I found this neat chart with some bacteria and what they're used in online: http://www.science-projects.com/dairybacteria.htm (http://www.science-projects.com/dairybacteria.htm)

It doesn't have any information on what kind of flavor the bacteria make.

Title: Re: Bulgarian vs. regular buttermilk
Post by: Alex on November 30, 2009, 05:53:49 PM

Excellent chart Moojoo,
You have more than a clue about the relation between the type of bacteria and the type of cheese

Title: Re: Bulgarian vs. regular buttermilk
Post by: DeejayDebi on December 01, 2009, 04:05:57 AM

Good show! I spent several hours assembling that infomation to make a chart about a week ago.  :D