I make Mascapone or Sahnequarkwith culture only - no Tartaric acid of rennet . I have been using Flor Danica, and it's good. I made a batch with Aroma B and love the buttery flavor. It was really close to Devonshire cream in flavor. Is the difference due to L lactis mesenteroides (in Aroma B - but not in FD) or is it because the Aroma B produce more diacetyl?
To get an even more buttery taste I am thinking of innoculating with Danisco Choozit MD088 or MD089. Will this produce enough acid to coagulate without rennet?
I'm using live grain-free cow cream.