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Used in making Parmesan, Romano and Swiss and other Italian style cheeses. Culture includes: s. thermophilus, d.s.lactis, helveticus and malto dextrin.
This is added directly to your milk and take all the muss and fuss out of the culturing process. Each packet will set 2 gallons of milk.
Cultures will last up two years when stored in the freezer.
When you buy 12 or more packets, the computer automatically gives you the wholesale price which is $3/pack of five (half-price).
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