CheeseForum.org » Forum

Hi everyone,

I am about to make my first asiago and Peter Dixon's recipe calls for Thermo C. I have Thermo B and am wondering if this will work in C's place? The 200 Easy Cheese Recipes book just calls for thermophilic culture, so I assume this will not be a problem. Thanks in advance.

Nitai

Yes, but it will have less of a sweet, nutty note. You're omitting helveticus and using bulgaricus instead, their enzymes are different.

Info:

Our Wiki: Manufactured Cultures listing shows names, ingredients, what they develop and uses. I've just updated Abiasa's Thermo B & C section with linuxboy's feedback.

Thank you both, as always!

I never ended up making this, but would like to tomorrow. I also have TA61 and LH100, should either of them be added?

I think I will do a 10 gal batch.

Thanks,
Nitai

I went ahead and used TA61 and LH100 as per Ricki Carrol's site. Now I am wondring about PH markers. Anyone have any? I just added culture and am hoping to have something to look for with my PH meter...