THESE CULTURES ARE DUE TO EXPIRE IN JUNE 2011. As the culture expires potency will gradually drop over time. As an ingredient it will still be viable although as of June it will be off of our shelves.
These cultures are sold as-is and are non-refundable.
Used in combination with other mesophilic cultures to enhance the flavor in fresh cheeses and soft ripened cheeses: Brie/Camembert, Chevre and Blue. This culture is not normally used just by itself (it will not produce enough acid in the cheese). This culture is used to enhance flavor (buttery) and produce some small eyes in cheese such Edam or Havarti. Suggest use as a flavor enhancer for your cheese.
CULTURE CONTAINS: Lactococccus lactis subsp. biovar diacetylactis
YIELD: Will set up to 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use and 8-10 gallon batches for home use.
DIRECTIONS: 1/2 teaspoon for approximately 6-12 gallons. This is to be used as a guide since setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.
STORAGE: Store in the freezer.
NOTE: This product is
Certified Kosher OU.
CLICK HERE to view a copy of the kosher certification of this product.