Is there a flavor difference in the finished cheese when using bulgarian buttermilk rather than regular buttermilk? I know it tastes different, and is made with different bacteria but after aging a cheese would it be different? Has anyone ever tried?
Sorry if someone already asked this, I couldn't find anything about it.
Except the milk, cheese characteristics and taste are based on the type of culture/bacteria. Try to find out the kinds of bacteria in that yogurt.
Bulgarian buttermilk is cultured with Lactobacillus bugaricus and Lactobacillus lactis, and regular buttermilk is made with Streptococcus lactis and Leuconostoc citrovorum. Or at least the ones I looked at at the store down the road are.
I found this neat chart with some bacteria and what they're used in online: http://www.science-projects.com/dairybacteria.htm (http://www.science-projects.com/dairybacteria.htm)
It doesn't have any information on what kind of flavor the bacteria make.
Excellent chart Moojoo,
You have more than a clue about the relation between the type of bacteria and the type of cheese
Good show! I spent several hours assembling that infomation to make a chart about a week ago. :D