Aroma B Mesophilic Starter Culture
Biena (Abiasa) Mesophile Aromatic Type B, commonly known as Aroma B. For the production of soft cheese, cottage cheese, sour cream, goat cheese, cultured butter, fermented buttermilk and fresh cheeses in general.
This culture produces a mild tang with creamy and buttery notes; it is also a slight gas producer.
- Lactococcus lactis subsp. lactis
- L. lactis subsp. cremoris
- L. lactis subsp. diacetylactis
- Leuconostoc mesenteroides
Store in the freezer
Inoculates approximately 52 gallons of milk
Kosher certificate available upon request
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Use approximately 1/4 tsp for 2-5 gallons of milk.
Add culture directly to milk when called for in recipe. Sprinkle culture on milk surface an allow to rehydrate 1-2 minutes. Mix thoroughly to evenly distribute culture.
- Q & A
- Related Recipes
Best Sour Cream
Aroma B makes delicious sour cream. When it tastes this good you use it to top many dishes! Substituted another culture when I ran out but it wasn't nearly as good. Glad to have it again.
Makes Delicious Goat Cheese
Always makes delicious goat cheese. I buy it regularly and product is always consistent. Will buy again and again.
I'd never made cheese curds using actual starter culture before. I purchased this product to give it a try because I have a recipe calling for mesophylic starter. It worked a treat and only needed 1/4 tsp. per 2 gallons of whole milk. Very pleased with the results and this product.
Go-To Starter for Lite Cream Cheese
I make a light cream cheese: 1 gallon milk, one pint cream (both off-the-shelf), 1/2 tsp Calcium Chloride, 2 drops double-strength rennet, 1/2 tsp salt and 1/8 tsp Meso Aroma B starter. The family loves it. I've tried it with other starters but just don't get the result I want, the aroma isn't there. The end result is spreadable, delicious and great with pretzel thins. This is my go-to starter for this light cream cheese recipe