This (mesophilic type) culture adds a buttery taste to any soft cheese such as Havarti, Gouda, Edam, Camembert, Brie, Feta, Blue, Buttermilk, Sour Cream, Cream cheese, Creme Fraiche and Cultured Butter. This culture may be used as a direct set culture or to incubate a mother culture.

The culture will also produce a small amount of carbon dioxide gas and is therefore a good culture choice when a lighter texture cheese is desired.

CULTURE INCLUDES: s. lactis, s. cremoris, s. lactis biovar diacetylactis, m.s. cremoris

YIELD: This package will set up to 50 gallons when used as a direct set.

DIRECTIONS: When using as a direct set use 1/4 teaspoon per gallon of milk.
When using to incubate a bulk starter, take 1/2 gallon of milk in a canning jar and sterilize it in a hot water bath for 30 minutes. Remove the jar from the water and cool down to 70ºF. Add 1 teaspoon of the packet to the milk. Let is set until thick like yogurt, 12-18 hours. Use or freeze in sterilized ice trays for future use.

STORAGE: Store in the freezer. Will keep up to 2 years if stored properly.

This culture is kosher (circle K and D).