Bacteria Linens (Red)1 pack Item #:C10

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Share Description Allergens Recipe Reviews 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 Product Reviews Write a review! Read all reviews

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