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Title: To use starter culture, or not to use starter culture?
Post by: cheesebrough on October 04, 2015, 09:54:40 AM

I've seen different recipes for producing mozzarella cheese with pasteurised cows milk.
But i can't really figure out the advantages/disadvantages of using a starter culture for lowering pH vs using citric acid for lowering pH?
Does it make a difference?

Title: Re: To use starter culture, or not to use starter culture?
Post by: Sweet Leaves Farm on October 04, 2015, 04:21:18 PM

citric acid works much faster, while starter culture has more flavor.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: cheesebrough on October 04, 2015, 09:54:40 AM