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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH DIRECT ACID COAGULATED - Primarily Non-Lactic & Non-Rennet => Topic started by: cutetrill on September 29, 2012, 06:31:29 PM

Title: What culture for Marscapone
Post by: cutetrill on September 29, 2012, 06:31:29 PM

Ok, so I know you can use Tartaric acid for Marscapone, but I know that i'll get better flavor and results from using a culture. Problem is the recipe I have wants a Creme Fraiche starter (ricki Carroll) but I don't have any of that. Is flora danica ok you think?

Title: Re: What culture for Marscapone
Post by: linuxboy on September 29, 2012, 06:41:46 PM

yes. Any meso will work. FD or similar will give you more buttery notes.