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Title: Sour Cream/Buttermillk - Freeze Dried Starter Cultures?
Post by: BigCheese on March 03, 2012, 10:01:02 PM

Hi all,

I've been away from this forum and cheesemaking for quite some time, and it seems that will continue, but I need a quick tip on making some buttermilk with the cultures I have on hand. I thought I had some Aroma B, which I always loved for buttermilk, but I dont. What I do have is:

LH 100
MA 11
Meso II

What would be best to use for buttermilk and sour cream. More than flavor I am looking for good consistency (thick sour cream and thick, pourable buttermilk).

Thank you in advance!

Title: Re: Sour Cream/Buttermillk - Freeze Dried Starter Cultures?
Post by: linuxboy on March 03, 2012, 10:21:00 PM

meso 2. Or mix both of the mesos together.

Title: Re: Sour Cream/Buttermillk - Freeze Dried Starter Cultures?
Post by: BigCheese on March 05, 2012, 03:37:01 PM

Thanks, Pav! Worked like a charm. How are things going for you in Ukiah?

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: BigCheese on March 03, 2012, 10:01:02 PM