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Title: Mascarpone Making Using Culture - Culture Recommendations?
Post by: Gustav on May 15, 2011, 07:20:05 AM

Hi there!

I want to make some mascarpone cheese, but I want to make it with culture instead of tartaric acid. Does anyone know what type of cultures to use?

I have quite some different ones. I was wondering if I could use the same culture that I use for my mozzarella. It is Streptococcus thermophilus & Lactobacillus delbrueckii subsp. bulgaricus???

Title: Re: Mascarpone Making Using Culture - Culture Recommendations?
Post by: linuxboy on May 15, 2011, 02:38:55 PM

Use LD type culture. You can try using anything you want, of course, but LD type is the typical choice because it has both buttery flavor formation and thickness.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH DIRECT ACID COAGULATED - Primarily Non-Lactic & Non-Rennet => Topic started by: Gustav on May 15, 2011, 07:20:05 AM