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Mesophilic- Large Pack |
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Used in making a variety of semi-soft and fresh cheeses including Cheddar, Colby, Monterrey Jack, Feta and Chevre.
CULTURE INCLUDES: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris
YIELD: Will set up to 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use and 8-10 gallon batches for home use.
DIRECTIONS: 1/2 teaspoon will set approximately 6-12 gallons. When using raw milk, reduce amount of culture used by 25-50%. This is to be used as a guide since setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.
STORAGE: Store in the freezer. Culture will last up to one year if stored properly.
This culture is kosher (circle U).
This is the mesophilic culture to use when you want a clean cheese flavor and a very close curd texture.
These mesophilic cultures will provide the essential acidity without gas production, sometimes referred to as homofermentive.
These are two primary lactic acid producing bacteria used for cheese making
They are Homofermentive bacteria, primarily used for producing lactic acid.
Temp growth range is 10° - 42°C (50°- 102° F.)
with an Optimum growth rate = 25° - 30°C (77°- 88° F.)
Cremoris is more salt sensitive [<4%] and more temperature sensitive [<40°C/102°F]
We recommend using our Mini Measuring Spoon Set to help in adding the correct amount of starter culture. |
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