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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: jakobs on January 04, 2011, 05:32:08 PM

Title: Manchego cultures?
Post by: jakobs on January 04, 2011, 05:32:08 PM
Hello.
Can I make a decent Manchego with TA-61 (http://www.cheesemaking.com/store/p/178-Thermophilic-Large-Pack.html), MA-11 (http://www.cheesemaking.com/store/p/174-Mesophilic-Large-Pack.html), LH-100 (http://www.cheesemaking.com/store/p/173-Thermophilic-Large-Pack.html) & lipase (which is what I have)?


Title: Re: Manchego cultures?
Post by: Caitedid on February 07, 2011, 12:36:22 AM
Don't know if it's any help, but I've been using 1/4 t. MD 89, 1/2 t. MA 11, 1/2 t. TA61 for 4 gallons of milk, and 1/2 t. lamb lipase.
Title: Re: Manchego cultures?
Post by: zenith1 on February 07, 2011, 04:05:57 AM
Jakobs- yes they will work for you.
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