mother culture with flora danica

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If the MC acidifies too quickly, use less dry starter next time.

although i thought 1/8 tsp for 2 quarts was not over the top but i actually reduced it to 1/16 tsp for 2 quarts this time

[Sailor Con Queso]

I use less than 1/32 tsp for a quart.

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I use less than 1/32 tsp for a quart.

thanks again, this batch worked out fine. I am wondering having made camembert with fd mother culture i seem to have reached the point to unmold much earlier. It has in half the time reached ph4.7 ....so either i am mistaken with this ph being the right one to unmold or the fd mother culture just works better/faster

[Sailor Con Queso]

Every culture and subspecies has it's own unique pH curve. A FD from a different manufacturer would act differently.