CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Soft => Topic started by: klschnepp on July 22, 2012, 07:33:41 PM
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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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It's a Meso culture. The exact choice and mix is up to you.
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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.
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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?
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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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Cool. Although cheesemaking can get very complicated and involved, I keep being reminded that simple solutions come up more often than I might think