CULTURE INCLUDES: s.lactis, s. cremoris, s. lactis biovar diacetylactis, malto dextrin and vegetable rennet.

YIELD: 1 packet sets 1 gallon of milk and makes approximately 2 pounds of cheese.

DIRECTIONS: Heat 1gal. milk to 86ºF, add 1 packet of culture to your milk and let rehydrate for 1-3 minutes. Stir into milk and let set for 6-12 hours. Drain in Butter Muslin (U2) for 6 hours and refrigerate for up to a week.

STORAGE: Keep packets in the freezer, they will last up to 2 years.

DISCOUNTS: If you really love this culture you can now buy 12 or more 5 packs and receive our price break of $3.00 for each for a total of $36.00.