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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: Danbo on November 11, 2014, 04:03:57 PM
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Hi there,
Until now I have been making cheese with a mesofil starter and a mixed mesofil/thermofil starter (do not know the brand).
I want to have a stock of different types from Danisco (Choozit). Can anyone advice me on what to pick?
I'm thonking about ordering the following - or at least some of them:
- MA4001
- Kazu
- MD088
- MM100/MM101
- LH100
- TA060/TA061
- Feta B
I want to be able to produce all kinds of different cheeses - from soft to hard...
Also what are the differences between rennet from calves, sheep etc.?
:-) Danbo
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I'm thinkin you got it covered Dude (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
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Hi H-K-J,
Thank you for your fast reply. :-)
Do you think that it is overkill? Should I just choose 2-3 cultures?
:-) Danbo
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Looks like a good selection, but yes, there is some possible overlap. For comparison, I keep TA061, LH100, MA011, MD088 on hand. I don't recall exactly what is in MA4001, Kazu, or MM100, but I think the four cultures above let you (in theory) reproduce most if not all of them ... except for the fact that they don't publish the proportions. :( However, I have happily played with the proportions that I use for different cheeses, and have been pleased with the results.
I also keep Proprionic Shermanii (for making Swiss style cheese) and calf lipase (for the flavor profile of Manchego, plus I plan to use it in my next make of a Parma style) in the freezer. I plan soon to add some molds to my collection (e.g., for blue cheese, and I'm tempted to try Brie).
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Hi Awakephd,
I started out with Feta and Brie (I didn't have the right moulds or press then)... It is fun to make bries/Camemberts. In a week I have some Cabozolas ready (a combo of White and blue molds). :-)
I had some problems oversalting some of my bries. In the future I will springle them with salt and not use a brine.
Do you just use the amounts in various recipes? For example 0,2 g or something...
:-) Danbo
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I started out by calculating from the usage amount printed on the packet -- e.g., it says that 1/2 tsp of culture will innoculate 6-12 gallons of milk. So I started using a basic go-to measurement of 1/16 tsp per gallon (1/2 tsp / 8 ), and that has seemed to work well. For recipes that need more than a single culture, I generally use the full 1/16 tsp or just a bit less of the primary culture, and add lesser amounts of the other cultures. For example, MM100/101 has L. Lactis, L. Cremoris, and L. Diacetylactis. MA011 has just Lactis and Cremoris, and MD088 has just Diacetylactis. So instead of using MM100/101, I might use 1/16 tsp MA011 + 1/32 tsp of MD088 per gallon.
Here is a chart that helpful lists the cultures (though again, not the proportions) in a large number of products: http://www.artisancheesemakingathome.com/pdfs/cultures.pdf (http://www.artisancheesemakingathome.com/pdfs/cultures.pdf)
Andy
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Like awakephd mentionned, if you want to save yourself a bit of money:
MA4001 = MM100 + TA061
Kazu = MM100 + LH100
In this example you can avoid buying Kazu and MA4001. For a hobbyist that's good enough. But in reality, some of those strains aren't the same and will impart a slightly different profile. Flora Danica or Aroma B are a perfect example of this, they have the same culture mix as MM100 or Probat 222 but do not function the same way.
Confusing, I know...
I would recommend adding an aromatic culture such as FD or Aroma B. I love those so much, I sprinkle them on my Cheerios for breakfast ;) Seriously though, they are great additions to Gouda and caerphilly.