Exploring The Finest Aroma-B Cultures: A Sensory Journey

Aroma B is a versatile, non-GMO, and inexpensive culture used in cheese-making. It is a mixed-strain culture that produces a medium amount of acidity and works well with cow, goat, buffalo, and sheep milk. It is a popular choice for making soft cheeses, cottage cheese, sour cream, and cultured butter. Aroma B promotes a buttery flavor and is known for its versatility and ease of use, making it a favorite among cheese enthusiasts and professionals alike.

Aroma B's versatility

Aroma B is a versatile culture that can be used to make a wide range of cheeses. It is a mesophilic starter culture, which means it is added directly to milk and does not require a mother culture. It is suitable for use with cow, goat, buffalo, and sheep milk.

Aroma B is often used to make soft cheeses, cottage cheese, sour cream, goat cheese, cultured butter, fermented buttermilk, and other fresh cheeses. It can also be used in conjunction with other cultures to make cheeses such as Baby Swiss, Blue, Brie, Camembert, Gouda, and more.

One of the reasons for Aroma B's versatility is its ability to produce a medium amount of acidity. This makes it suitable for use in a variety of cheeses. Additionally, Aroma B is a mixed-strain culture, containing four different bacteria that work together to change the acidity of the milk and produce a range of aromatic substances.

Aroma B is also known for its mild tang and creamy, buttery notes, making it a popular choice for those who prefer a buttery flavor in their cheeses. Its versatility, ease of use, and ability to produce consistent results make it a favorite among cheese makers, especially those who are just starting.

Aroma B's affordability

Aroma B is a versatile and inexpensive culture. One packet is enough to culture 53 gallons (200 liters) of milk, and costs $12.99 for 10 grams. This is enough for 2.5 tsp, or 10 batches of 2-5 gallons of milk each.

Aroma B is a great option for beginners, as it is forgiving and can be used to make a wide variety of cheeses. It is also non-GMO, BSE/TSE-free, and Kosher and Halal certified.

Aroma B is a multi-species mesophilic starter culture used for specialty fresh and soft cheeses, sour cream, and cultured butter. It is a popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blue, Camembert, and Brie, among others. It promotes the production of diacetyl/CO2, giving a buttery flavor similar to Flora Danica.

Aroma B is made in Canada by Biena. It works well with cow, goat, buffalo, and sheep milk. It should be stored in the freezer, where it will last for up to a year.

Aroma B's ingredients

Aroma B is a mixed-strain mesophilic culture that can be added directly to milk to make a variety of cheeses. It is made in Canada by Biena and works well with cow, goat, buffalo, and sheep milk. It is a versatile, inexpensive, non-GMO, BSE/TSE-free, kosher, and halal-certified culture. One packet of Aroma B is enough to culture 53 gallons (200 liters) of milk.

Aroma B contains four different kinds of bacteria:

• Lactococcus lactis subsp. lactis
• Lactococcus lactis subsp. cremoris
• Lactococcus lactis subsp. lactis biovar. diacetylactis
• Leuconostoc mesenteroides subsp. cremoris

The first two bacteria in the list above are called homofermentors because they convert lactose to lactic acid, producing only lactic acid. The second two bacteria are called heterofermentors because they produce more than just lactic acid, including carbon dioxide, diacetyl, acetic and propionic acids, ketones, aldehydes, alcohols, esters, and fatty acids. They convert some of the lactose to lactic acid and also ferment the citrates in the milk, producing CO2 and aromatic substances.

Aroma B is a popular culture for making a variety of cheeses, including:

• Baby Swiss
• Blue
• Brie
• Bucheron
• Buttermilk
• Caerphilly
• Camembert
• Chaource
• Chevre
• Cottage Cheese
• Cream Cheese
• Creme Fraiche
• Crescenza
• Crottin
• Cultured Butter
• Edam
• Feta
• Fromage Blanc
• Fromage Frais
• Gouda
• Havarti
• Sour Cream
• Sainte-Maure
• St. Paulin
• Quark
• Valencay

It is also used to make cultured butter, sour cream, and buttermilk. When used alone, the manufacturer suggests using the following amounts:

• 1/8 tsp. per 1 gallon (3.7 liters)
• 1/4 tsp. per 2-5 gallons (7.5-18.9 liters)
• 1/2 tsp. per 5-10 gallons (18.9-38 liters)

Aroma B is similar to the Flora Danica culture, and the two can be used interchangeably in recipes.

Aroma B's usage

Aroma B is a versatile and inexpensive culture that can be used to make a wide range of cheeses. It is a mixed-strain, mesophilic culture that can be added directly to milk to produce a medium amount of acidity. It works well with cow, goat, buffalo, and sheep milk.

When using Aroma B, it is important to follow the recipe and use the specified amount of culture. The culture can be sprinkled on the milk surface and allowed to rehydrate for 1-2 minutes before mixing it thoroughly. It is recommended to use 1/4 teaspoon of Aroma B per 2-5 gallons of milk.

Aroma B is perfect for making soft cheeses such as goat cheese, Havarti, Baby Swiss, Gouda, Edam, Blue, Camembert, and Brie. It can also be used to make sour cream, buttermilk, crème fraîche, and cultured butter. The culture promotes a buttery flavor similar to Flora Danica.

For storage, it is best to keep Aroma B in the freezer, where it can last up to a year.

Aroma B's storage

Aroma B is a versatile culture that can be used to make a wide range of cheeses. It is also inexpensive, non-GMO, BSE/TSE-free, and Kosher and Halal Certified.

Storing Aroma B Culture

Aroma B culture should be stored in the freezer. If you have a hand-held vacuum pump, you can use it to protect the culture. If stored properly, it will last up to a year in the freezer.

Storing Aroma B Cheese

Aroma B is used to make soft cheeses, such as cottage cheese, sour cream, goat cheese, cultured butter, and Fromage Blanc. Soft cheeses are generally more moist and less salty than hard cheeses, and they do not need to be aged. They are best consumed within a few days to a week of making or purchasing. Soft cheeses should be stored in the refrigerator, ideally in an airtight container or well-wrapped in wax or parchment paper, then placed in a sealed bag or airtight container.

Frequently asked questions