Wow, that subject line conjures up thoughts of thermite grenades. This isn't that. 8)
I have TA61 and LH. I want to try my hand at Taleggio again but I don't have any Thermo C which is what everyone seems to be using. Can I hack together a facsimile of Thermo C using TA61 and LH? If so, what proportions?
Now that I've located a source for creamline milk, I'm just waiting for space to open up in my caves so I can fill that space with Taleggio. :) It would be nice for the holidays. It's a good time to be planning for any cheese gifts around that time.
-Boofer-
Sure, take one part aluminum powder, mix with... :P
It's about an even split... about 40-60% S. thermophilus in many traditional whey starters, and the rest are bacilli. Honestly, it's not that crucial. The TA is primarily for acidification. So if your pH curve is too fast/slow, then adjust for the next time.
That's good to know. My last effort was 1/8 tsp each for a two gallon make. The rest of the mix was 1/16 tsp SR3 and 1/32 tsp Geo.
-Boofer-
Seems fine to me. With that mix, you likely have to do about a 1-hr wait before adding rennet. I like Tallegio on the slightly runny side, so I let a tad more acid build up before draining at ~6.2.
Sounds good to me.
-Boofer-