I thought the lot number of the LR series b. linens (Choozit LR from Danisco) might be bad. The b.linens growth had stopped completely a couple weeks ago. I trimmed off the surface and rebrined it, then applied a smear of b. linens. It's supposed to be a fast growing bacteria, but two weeks later, nothing. So I cut into it. It tastes great. But not quite right.
I wrote Danisco and they referred me to Diairy Connection, their distributor in Wisconsin. I thought they could tell me if there was a problem with the lot of LR I have. Instead, they gave me some more advice. The pH of my cheese is probably off, inhibiting the b. linens. I should use the KL 71 yeast to neutralize the pH in the milk and in the smear.
I sent their response to Debra Amrein-Boyes, author of the recipe book I'm using, to get her thoughts on this. I am determined to conquer this cheese! Stay tuned. I'm not going to post again on Port Salut until I have a pic of a nice bloom on the darned thing.
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