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This mesophilic culture will provide the essential acidity without gas production. These are sometimes referred to as homofermentive.This is the culture to use when you want a clean cheese flavor and a very close curd texture.
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. Using raw milk will reduce yield 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).
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