Pingo
Pingo is a whey-derived natural starter used in some Minas Gerais artisanal cheese traditions, collected as whey drains from salted, moulded cheese and used to inoculate a later batch.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All cultures103
Koji and amylolytic starters33
Yeasts19
Dairy starter cultures15
Ripening moulds and yeasts11
Meat starter cultures8
SCOBYs and grain cultures6
Back-slopped and retained starters5
Leavens and sourdough starters3
Lactic cultures2Legume mould starters1
Koji and amylolytic starters33Yeasts19Dairy starter cultures15Ripening moulds and yeasts11Meat starter cultures8SCOBYs and grain cultures6Back-slopped and retained starters5Leavens and sourdough starters3Lactic cultures2Legume mould starters1Dairy starter cultures
MM100 culture
MM100 is a concentrated mesophilic dairy starter. Its selected lactococcal blend acidifies milk and contributes to the aromatic character of several cheese and cultured-cream makes.
Mesophilic starter culture
Mesophilic dairy starters are live bacterial cultures selected to acidify milk at moderate temperatures. Their organisms, aroma production, strength and handling vary by product.
Thermophilic yoghurt culture
A living starter for warm milk fermentation, supplied as a concentrated culture or maintained in milk. Yoghurt cultures also have documented cheese applications.
Bacillus Bulgaricus Kashkaval starter
A commercial freeze-dried dairy culture for Kashkaval, made in Bulgaria according to its supplier. Its powder includes skim milk material; the published organism list needs clarification of one name.
MA4002 starter culture
MA4002 is a mixed dairy starter with mesophilic predominance. In the linked Spanish-style blue cheese it acidifies milk separately from rennet and blue mold; the manufacturer names four bacterial components and a milk-derived nutrient.
Lactic starter
An unspecified dairy starter supplies lactic acid bacteria to guide milk acidification. The documented Beyaz peynir method names no organism, commercial blend or physical form.
Koumiss starter
Koumiss starter is a retained previous-batch liquid or bulk dairy culture used to inoculate fresh milk. Its bacteria, yeasts and activity depend on the culture and production method.
Mesophilic culture
An unspecified dairy starter for moderate-temperature acidification, documented in a sheep-milk Kashkaval method. The name identifies a functional temperature class, not a fixed species blend or supplied form.
C20G chèvre culture pack
A direct-set blend of lactic bacteria, a microbial coagulant and carriers for fresh chèvre, combining milk acidification and enzyme-assisted curd formation in one packet.
C21 buttermilk culture
A freeze-dried mesophilic starter for cultured buttermilk, combining acid and aroma bacteria with a lactose carrier. Also named in specific fresh-cheese methods.
Aroma-forming and acid-producing dairy starter
A mixed dairy starter selected for acidification and aroma. The documented Queso Andino culture has no identified modern strain blend or commercial formulation.
Actively growing dairy starter culture
A dairy inoculum grown before use to direct souring in household cheese, including acid-set and rennet-set preparations.
Active sour-cream starter
A living dairy inoculum that starts controlled cream fermentation, developing acidity and aroma before sour cream or cultured butter is finished.
MT1 mesophilic starter
MT1 is a named dairy starter in a home Feta-style method. The brief recipe name does not establish its manufacturer or exact strains; a documented commercial MT1 product is one distinct example.