Acidify your milk to make your own camembert and brie cheese. Can also make cheddar, colby, montery jack, blue cheese, feta, chevre and other cheeses. This culture will add a milder flavor to your Camembert or Brie.
- (LL) Lactococcus lactis subsp. lactis
- (LLC) Lactococcus lactis subsp. cremoris
(freeze-dried direct set/DVI-Direct Vat Innoculation)
Use 1/8 tsp. per 1 gallon(3.7liters)
1/4 tsp. per 2-5 gallons(7.5-18.9 liters)
1/2 tsp. per 5-10 gallons(18.9-38 liters)
The 125 dose packet will acidify approximately 370 gal. (1400 liters of milk).
Shipping included within the 50 United States and Canada.
Posted by Unknown on 15th Jun 2015
Hello Steve -
To review the starters they are fine (so far I have only used one of them). What I really want to say is that your service has amazing delivery speed! I just ordered and bingo it was there on Monday! I live in a rural area on the north CA coast so I think you have secret elves who do magic delivery tricks!
Thanks as always -
Cheers to you and your family.
If you only use one mesophilic culture, this is the one to keep handy!
Posted by Peggy Ployhar on 12th Jan 2015
I am a former hobby farmer turned cheese making instructor, home cheese hobbyist & blogger, and cheese artisan at a local raw dairy. This is the culture I use to make the majority of my recipes (at home and at the dairy) that call for a mesophilic culture and my cheeses always turn out with rave results. I recommend this culture the most because of its versatility and flavor.
Posted by Lynda on 3rd Jun 2014
This particular culture is great to have around. It can be used for so many cheese types.