I know different bacteria create different flavor. What I want to know is how much of a flavor difference using bulgarian buttermilk (Lactobacillus bugaricus and Lactobacillus lactis) versus using regular buttermilk (Streptococcus lactis and Leuconostoc citrovorum), with all else being reasonably equal. The two kinds of buttermilk do taste mostly the same, but that might change with the aging of cheese. Will bulgarian buttermilk make a stronger cheese? Will it be a totally different flavor?
Does anyone know about using different buttermilk to culture cheese?
- Thread starter Moojoo
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