Cultures for cheeses

As you can see, I have re-started my cheese making. Horaay!

This morning, at lunch time, I purchased my first cultures after the move to the new house. I bought 2 mesophilic cultures for cheese making: MM100 and MA11. I bought them today because I’m hoping to use the long weekend to make cottage cheese or try some other cheese. I will probably repeat experiment #8, which turned out so well (even though I’m not using the same Flora Danica culture).

Below is the list of cheeses I (try to) make and what cultures are used in them. Once I get good at them, I might think about moving on to cheeses that need a bit more maturing than these fresh cheeses. Maybe I’ll even try a mozzarella (which was a major fail last time).

Anyway, here are the cheeses and their cultures (or alternatives).

Brazilian Fresh CheeseN/A (does not use culture)
or MM110
or Flora Danica
or Flora Danica
Cream CheeseFlora Danica
or Aroma B
or Flora Danica
HalloumiN/A (does not use culture)
Butter (cultured)CHN-22
or Flora Danica

I believe Aroma B has been (or is in the process of) phased out to be replaced by Flora Danica.

Apart from the butter, all the chesses up there I have made, with various levels of success. That list will evolve as I try making new cheeses, like Queso Blanco (fresh Mexican cheese?) or quark or another I have not tried yet. I will update this list slowly.

Some of the cheeses, like Cottage Cheese, I have put two cultures, MA11 and Flora Danica. Now that is because the different source I consult say to use this culture or the other. I have (very) successfully made cottage with Flora Danica, but I want to try something different. So, next weekend, if the cultures have arrived, I will make the cottage cheese with MA11.

I have a friend who is also interested in learning how to make cheese. If all goes well and the restrictions here in Victoria are lifted soon, I will make a cottage cheese face-off. We will make two batches of cottage cheese, one each. Between the MA11 and Flora Danica, I will use one culture and she will use the other and I will make the analysis and draw up a conclusion of which one I like better and why (she will probably make her own assessments as well). It will be a great opportunity to see how each of the cultures affects the flavor of the cheese.

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