CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Lactic Acid Starter Cultures
»
DI-PROX M 270
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: DI-PROX M 270 (Read 1623 times)
rkampa
Guest
DI-PROX M 270
«
on:
March 11, 2020, 11:48:44 PM »
I bought a DI-PROX M 270 without knowing what cheese to make with it (don't ask we why). Any suggestions? I thinking I should mix it with something.
Logged
Lancer99
Mature Cheese
Location: Northern VA
Posts: 185
Cheeses: 44
Default personal text
Re: DI-PROX M 270
«
Reply #1 on:
March 12, 2020, 02:46:27 AM »
It's a mix of LL, LC, and LD, same as MM100, probably in a different proportions or different strains. Caldwell recommends MM 100 for a variety of cheeses, so it seems like it will be pretty versatile, but I can't offer any more specific advice.
-L
Logged
rkampa
Guest
Re: DI-PROX M 270
«
Reply #2 on:
March 14, 2020, 02:39:33 AM »
Thanks - that gives me a lot of option.
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Lactic Acid Starter Cultures
»
DI-PROX M 270