GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: steffb503 on March 02, 2011, 03:14:55 PM
Title: Proprionibacteria - Amount
Post by: steffb503 on March 02, 2011, 03:14:55 PM
I am following Ricki Carroll"s recipe for Swiss cheese. In it she says use 1Tsp of Proprionic Bacteria, but on the culture packet it says to use 1/8 tsp for 2 gallons. Which is correct?
Title: Re: Proprionibacteria - Amount
Post by: linuxboy on March 02, 2011, 03:17:56 PM