Flora Danica--crushed verses un-crushed

[qdog1955]

Since Hansen recommends crushing their Flora Danica (and apparently all their cultures) I decided to see how much difference there is in crushed and un-crushed.  They recommend 1/4 tsp. per gallon---decided a half tsp. would be a little more accurate. Allowing for human error of course.
1/2 tsp. un-crushed Floria Danica weighs .47 grams
1/2 tsp. crushed weighs ---------------------.80 grams ----.33 grams heavier-----quite a bit of difference-----does it matter to your cheese? Don't know----but I think it would, especially in larger makes.
Must be some reason they tell you to crush the whole pack before using.
Qdog

[scasnerkay]

I have very rarely crushed it, and I have never had a problem with the makes using it. I think it does not make so much difference, and I would generally rather have the pH go a little slower, rather than risk over-acidifying the cheese.

[qdog1955]

Susan, I agree----that makes sense. The only problem I have noticed, is the "pellets" seem slow to assimilate into the milk---and maybe crushing helps that.
Qdog

[Digitalsmgital]

I see what you're saying, the crystals do seem to float for a while before becoming saturated, but measure first and crush afterwards...good cheese cannot be rushed!

[NimbinValley]

Flora Danica is a blended culture.  They blend the different cultures after it is freeze dried so by not crushing it you are more likely to get a different ratio of constituents each time.  I notice that the end of the packet I get more gas producers.

[OzzieCheese]

One thing I do with FD is to use a rolling pin before I unpack it and roll it into a more uniform size.  I also, re-hydrate in a 1/4 cup of the warmed milk for about 5 minutes before adding it to the main milk.

-- Mal