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Bacteria Linens (red mold) is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limberger and Muenster.They develop rapidly, ensure a good ripening, and produce flavor. To use add 1/16th tsp to each 2 gallons of milk at the same time as adding culture. When making larger batches of 50 gallons or more it is more economical to add the mold powder to 1 qt of water with 1/2 tsp of salt in an atomizer, rehydrate for 16 hours and then spray the new cheese surface. Store the atomizer in the refrigerator and it will keep for up to 60 days.
Store unused culture in the freezer up to 2 years.
This mold powder is Kosher.
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