(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:
|Brand||Green Living Australia|
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.