(Direct Inoculation) Starter Culture
Used in producing a variety of cheeses, including Camembert, Brie, Havarti, Gouda, Edam, Feta, Blue, Buttermilk, Sour Cream, Cream Cheese, and Creme Fraiche.
Pack sizes suitable for 100 and 500 L milk.
Please note: Cheese making ingredients such as culture may vary in strength (by volume), from country to country, and manufacturer to manufacturer. Please read the package labelling on any cheese making ingredient for dosage directions.
- Lactococcus lactis subsp. cremoris,
- Lactococcus lactis subsp. lactis,
- Leuconostoc mesenteroides subsp. cremoris
- Lactococcus lactis subsp. diacetylactis.
We ship these products Australia wide, however they do require long term storage in a freezer, on arrival. Extended time out of a freezer will decrease the shelf life.
Dosing Cheese Culture:
Sour CreamBy: Anthony Thorogood on 18 October 2021Makes a beautiful long lasting Sour Cream.
Feta cultureBy: a c on 9 August 2021Used this to make cows milk feta. Worked perfectly and the video and instructions on how to calculate the amount to use was easy to follow and successful.
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