If acidic yogurt is used as a substitute starter for cultured cheese, what effect does this substitution typically have?
Answer
The final flavor profile and texture will be significantly altered.
Using acidic yogurt as a substitute for specific cheese cultures will significantly alter the final flavor profile and texture compared to using the intended, targeted culture.
Related Questions
What is the primary function of the starter culture in fermentation projects?Which duo of bacteria is ideally present in store-bought yogurt selected for use as a starter?What common ingredients in commercial yogurt should fermenters look to avoid when selecting a starter?Why might using very old yogurt that has been refrigerated for weeks be discouraged as a starter?How is a potent brine starter liquid often created when culturing vegetables like cabbage?What type of bacteria found naturally on produce surfaces is relied upon for vegetable ferments like sauerkraut?What is the main reason cheese making starters are often difficult to substitute compared to yogurt starters?If acidic yogurt is used as a substitute starter for cultured cheese, what effect does this substitution typically have?According to the provided table, what reliability score is assigned to Defined Cheese Starter?What actionable tip is suggested for maintaining the vigor of a continuous culture like yogurt over time?