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Bacteria Linens (Red)1 pack

Item #:C10 

Bacteria Linens (Red)1 pack - C10
Bacteria Linens (Red)1 pack - C10
Bacteria Linens (Red)1 pack - C10

   Our Price: $25.00
Quantity
Availability: In Stock
Usually ships In 2-3 Business Days





Bacteria Linens (red mold) is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limburger and Muenster. It develops rapidly, ensures a good ripening, and produces flavor.

This can be added to the milk at the beginning of the process as well as used in the wash (needs re-hydrating for 8-12 hrs in light salt wash) during the ripening process for washed rind cheeses. The characteristic yellow to orange color may take 15-20 days to develop. More details on this will be found in Ricki's book or in our Online Help section for Cheese Ripening

CONTAINS: Brevibacterium linens

YIELD: Using 1/16 tsp per 2 gallons of milk, this packet will do 16 gallons of milk when added directly to the milk.  

DIRECTIONS:
Add 1/16th teaspoon to each 2 gallons of milk at the same time as adding your culture. When making larger batches of 50 gallons or more it is more economical to add the mold powder to 1quart of water with 1/2 teaspoon of salt in an atomizer, rehydrate for 16 hours then spray the new cheese surface. Store the atomizer in the refrigerator and it will keep up to a week.

STORAGE: Keep in the freezer, unused culture will last up to 2 years.

NOTE: This product is Certified Kosher OU.

CLICK HERE to view a copy of the kosher certification of this product.

We recommend using our Mini Measuring Spoon Set to help in adding the correct amount of starter culture.

Yes 

No 

Allergens 

Description of Components 


 X Wheat  
   X Other Cereals containing gluten  
   X Crustaceans   
   X Eggs  
   X Fish  
   X Peanuts   
   X

Soybeans

 
 X   Milk (including lactose)
   X Nuts  
   X Celery  
   X Mustard  
   X Sesame Seeds  
   X Sulphur Dioxide & Sulphits (> 10 mg/kg)  
   X Lupin  
   X Molluscs  

 

Munster
First made in the vicinity of the Vosges Mountains of France
near the western border of Germany.
It is similar to Brick but has less surface smear and undergoes less surface ripening.

This is a typical washed rind cheese that uses a regular brine wash to control unwanted mold
and develop a characteristic rich flavor and ripening profile
The added moisture helps the development of bacteria that gives this cheese its particular taste and color

the milk is warmed to 86-90F and a mesophilic starter is added
rennet is added after a short ripening period and allowed to establish a firm set
the curd is then cut into 1/2-3/4" pieces and stirred slowly with little to no heating
the molds and cloths
are sanitized
when the curd is of proper firmness the
whey is removed down to the curd level
hot water is poured over
the molds and cloths
and after filling are stacked on one another for weight
the re stacking and flipping
continues and soon...
... as they are repeatedly turned, a smooth surface develops
they will remain in these forms overnight or longer
until a fine firm but soft cheese
is formed
the final cheese is now ready for dry salting
which may last several days
The young cheese is now moved to the cave where they are
washed with a light brine
every 2-3 days
   
until eventually after 3-5 weeks a yellow to orange surface develops
....this is the ripening culture which gives this cheese it's special aroma and flavor

How to make this cheese :
For 4 Gallons:
(photos above from a larger batch)
Heat the milk to 86F
Add 1 Pack of C101 or 1/8 tsp of MA 4001
plus 1/16 tsp B.linens and a pinch of Geotrichum
Ripen the milk @ 86 for 1 hour
increase to 95-97 before adding rennet
add 4 ml of rennet and wait 1 hour
cut to 5/8" over 10 min. then stir for 20-30 minutes, depending on dryness desired
have molds prepared with cloths
remove 20% whey
mold under whey
use 5 molds with initial weight of stacked molds flip @ .5 - 1.5 - 3 hrs

Hold room temp at 75-80F reduce to 65F in 3 hrs
hold for 18-24 hrs until pH reaches 5.2-5,3

dry salt (1.75% of cheese weight) over 1-3 days at 80% RH 65F
At Day 4 begin rubbing w/ light brine
and hold at 57F 95-98%RH
wash and turn 3x a week during the next 2 weeks

At 2 weeks dry, wrap, and store at 43-46F
until ripe ....
This will take 4-6 weeks for small ones or .. 2-3 months for larger ones

What you may need :
Mesophilic culture
Calcium Chloride (if you are using store bought milk)
rennet
B.linens
(red mold for surface)
Plastic Mold and Follower
Cheesecloth
Salt

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In Peace,
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