Which cultures to choose??? Aroma B, Flora Danica, or Porbat 222.

[bratrules1]

Am try to decide which of these cultures to choose what is the difference besides the price. I want to choose between Aroma B, Flora Danica, or Porbat 222. If anybody can help me out that would be great.

[Stinky]

Well, what cheeses do you want to make?

As far as I know, Aroma B doesn't have too many uses...

[bratrules1]

Well I want it for a few types of cheese including Gouda, Camembert,and for making blues. A few others I can't think of off the top of my head. Some one mentioned to me that probat has a better flavor and is very versatile also. But it does cost more.

[OzzieCheese]

Hi,  For something with all 4 main lactic acid bacteria have a look at the Sacco MO 036 R.  I use it in my Blue cheese and 'Malemberts'.  I wouldn't use it in anything you are planning to have a closed texture as it does create quite a bit of CO2.  I haven't made a cheese with eyes yet but I feel it should work well.

Lyofast M 036 R consists of undefined strains of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar
diacetylactis, and Leuconostoc.

Lyofast M 036 R ensures a uniform and controlled production of fermented milk, fresh cheese, soft cheese, and semihard cheese with fast citrate fermentation.

Spec sheet here http://greenlivingaustralia.com.au/specs/ETS91M036R.pdf

-- Mal

[bratrules1]

Thanks for the info. Reading up on it, it does sound very good. But can I find it here in the states??

[bratrules1]

Oh I just found some online thanks again!!

[scasnerkay]

Bratrules I would suggest you read the descriptions at Artisan Geek (artisangeek.com). His prices and service are good as well.

[Stinky]

If I were to get a selection of cultures, it would be Ma 4001, Meso II, Thermo B and C.

[Al Lewis]

I would agree with Stinky but add Flora Danica.  It has a ton of uses and adds a buttery taste to your cheese.

[Stinky]

Maybe I pick some up next time? Sounds nice.


Ah, here is a really really valuable resource.

http://www.artisancheesemakingathome.com/pdfs/cultures.pdf

Realllllly valuable.

[qdog1955]

I think aroma b and flora danica are the same-----check this chart posted by Sailor   https://cheeseforum.org/forum/index.php?action=dlattach;topic=7559.0;attach=13005 ----I keep a copy in my note book for reference-----there are some other charts on cultures on the site.
Qdog

[Stinky]

Ah, I seeeee. I have some aroma. I shall have to use it in place of FD in recipes then.

What do you all put it in?

[bratrules1]

Bratrules I would suggest you read the descriptions at Artisan Geek (artisangeek.com). His prices and service are good as well.

This is where I plan to buy most of my stuff. The shipping prices are very reasonable!!!

[Kern]

I would agree with Stinky but add Flora Danica.  It has a ton of uses and adds a buttery taste to your cheese.

I've made Feta a couple of times with Choozit's Feta B culture following the guidelines in Caldwell's Artisan Cheese Making.  The goal pH following draining is 4.6-4.8.  Caldwell mentions that this should take up to 12 hours.  I hit the goal both times in 11-12 hours at about 4.78.  The first batch was with 2 gallons of vat pasteurized whole milk.  The second was with 2 gallons of P&H milk.  Other parameters (temperature, ripening time, cut curd size, etc.) were pretty much the same.  Yesterday I made a third batch using one gallon of each of the above milks.  Caldwell's recipe states that Flora Danica can also be used.  So, I opened a new un-expired packet and used FD.  Being a degreed and somewhat anal chemical engineer when it comes to these kind of things, I pretty much stayed the course following the same parameters as in the earlier batches.  Being of this disposition I go through pH buffer solution dialing in my pH meter about as fast as a wino on skid road goes through Thunderbird wine.  After 12 hours the pH was still about 5.1 so I let it sit until about 11:00am this morning - a total of 20 hours of draining.  The pH had leveled out at 4.92 - the same as it was when I checked it six hours before. 

This could be a result of the different cultures.  But, I made one other change that might have affected the pH drop but wonder if it could have affected the ultimate pH:  The recipe called for cutting the curds at 3/4 to 1 inch.  I had used my three quarter inch cutter the first two times.  This time I used my new 1-inch cutter - the one that cuts in two directions at once and looks like you could play ping-pong with it or cricket if it were larger. 

So, what caused the difference in ultimate pH - the curd size of the starting culture?  :o

[qdog1955]

Kern----I could be wrong-----but even though cultures have the same bacteria----it doesn't mean they have the same amounts of each strain----so aroma b----apparently has more of which ever strain that causes a little faster acid development then the Flora Danica. I believe Sailor has covered this in some older posts. I do know from experience that FD is real slow and that Hansen recommends crushing the pellets before using, and that might make a difference, also.
Qdog