Tea
I see in at least a couple of your recipe/record posts that you are using 100 or 200ml of "prepared Type A starter". Few questions is you have a minute:
- Is that a mother - reculturable type starter culture that you are making and if so how, any tricks and traps, and how long have you kept re-culturing it as I haven't done that style starter culture yet?
- What did you use to get it started? I've built a list of common manufactured cultures here but haven't found anything called Type A.
- Where did you get your Type A from?
- Is it a Mesophilic or Thermophilic starter culture?
Thanks in advance . . .
From what I have read, type "A" starter is the basic, buttermilk, Mesophilic starter. Some of my commercial mesophilic starters say type "A" on the package.
Ok here goes.
Type A (mesophilic) is lactococcus lactis subspecies cremoris and lactococcus lactis subspeices lactis
Type B (mesophillic) is lactococcus lactis subspecies cremoris, lactococcus lactis subspecies lactis, lactococcus lactis subspecies biovar diacetylactis
Type C are yoghurt strains. (thermophillic) are streptococcus thermophillic and other.etc
Type E (thermophillic) are streptococcus thermophillic and are acid sentitive.
They are freezer dried powders that are reactivated in milk at differing temps for between 12-18 hours depending on the type.
So usually for 10lt of milk I will heat 200ml, cool to setting temp, sprinkle in a smidgon spoon or less of dried culture and leave over night.
I can keep back a tsp of this and add to more milk and either leave in the fridge until I need it (with in reason) take it out the night before and let it set ready for the morning. This can be done 3-4 times before I start a new batch.
I buy my things from cheeselinks.com au
HTH
Ok so I don't understand the difference between mesophillic and thermophillic.
Could you explain it please.
Just a quick observation from my recipes, the softer cheese seem to use the mesophillic, and the harder cheeses use the thermophillic?
Right ???
Thanks DD & Tea,
I have some info on Mesophilic and Thermophilic on the Cheese Making > Cultures page (https://cheeseforum.org/Making/Cultures.htm), and I've heard of C but not E, I need to do more research and update those Culture pages.
Thanks Cheese Head, I will have to go and have a read.
I have realised that my above question is false, as I am making camebert today using type E starter which is thermophillic, and it is definately not a hard cheese.
Read read read, I think that's will give me the answer.
I also have a Mesophilic M culture - Mesophilic-M is for fresh cheeses such as Camembert, Gouda, Blue, Baby Swiss and others where a buttery flavor and eye formation is desired. Contains: Lactococcus lactis subsp. lactis, cremoris, biovar diacetylactis.
Interesting, where did you get your hands on that, if you don't mind me asking.
Have you used it yet? and if you have, were you happy with the results?