Description
This Cheese Culture is a mesophilic starter culture with a thermophilic component. This blend allows it to perform well at slightly higher temperatures than a pure mesophilic culture.
Contains:
Lactococcus lactis ssp. lactis
Lactococcus lactis ssp. cremoris
Streptococcus thermophilus
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: Soft & Fresh Cheeses like Cottage and Cream cheese, Colwick, Feta and Chevre.
Hard & Semi-Hard Cheeses like Cheddar, Gouda, Mozzarella, Colby and Monterey Jack.
Usage Rate: Capsule Contents are used for up to 5 litres of milk.
Temperature Range
Optimal Range: 30°C to 38°C.
Low End (30°C – 32°C)
High End (34°C – 38°C2.
Culturing Time
Pre-Rennet addition (Ripening): Usually 30 to 60 minutes after adding the culture to the milk before adding rennet.
Total Acidification
This culture is designed for a steady pH drop. Total time from inoculation to reaching a milling or brining pH (approx. 5.2–5.4) generally takes 4 to 6 hours, though this will vary based on the dosage and the specific recipe.
Storage: Cheese Culture must be stored in a sealed container in the freezer where they will keep for 12 months. Can be transported at room temp for up to 10 days.
