Mesophilic Hard Curd Cheese Culture with Sterile Jar - 100 litres
Packs suitable for 100 or 1000 litres of milk available.
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(Direct Inoculation) Starter Culture
Used in producing a variety of hard, moderate temperature loving cheeses, including Cheddar, Monteray Jack, Gouda, Edam, Muenster, Colby, Blue, etc. and is sometimes known as Type "A" culture. We have found this culture to be ideal for Camembert and Brie.
100 litre sachet:
- Suitable for 100 litres of milk
- 1 sachet used for 12 doses suitable for 8 litres of milk each
- Free Sterile Jar with every pack
1000 litre sachet:
- Suitable for 1000 litres of milk
- Two Free Sterile Jars with every pack
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.
Shelf Life of Cultures:
When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.
|Room temperature||1 to 2 months|
|Refrigerator||6 to 12 months|
|Freezer||2 to 5 years|
Dosing Cheese Culture:
We are often asked "if my culture pack is enough for 100 litres, how do I work out how much to use for four or eight litres"?
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