Description
This Cheese Culture is a blend of mesophilic lactic acid cultures. It is a common culture for making a wide range of Cheeses.
Contains:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Directions: Heat milk to the recipe temperature, dissolve capsule contents in a cup of water, add to milk, and continue with recipe instructions.
Used to Make: Cream Cheese, Cottage Cheese, Colwick, Feta, Camembert, Brie, Blue, Cheddar, Gouda, Ricotta, Mozzarella, Provolone and Whey Cheese.
Usage Rate: Capsule Contents are used for up to 5 litres of milk.
Storage: Cheese Culture must be stored in a freezer where they will keep for 12 months. Can be transported at room temp for up to 10 days.
