"Blessed are the cheesemakers"
~ Monty Python
From Wisconsin - America's Dairyland
Everything for the serious home & artisan cheesemaker.
Flora Danica-Mesophilic Starter
(50 dose packet).
(freeze-dried direct set/DVI-Direct Vat Innoculation)
- (LL) Lactococcus lactis subsp. lactis
- (LLC) Lactococcus lactis subsp. cremoris
- (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
- (LMC) Leuconostoc mesenteroides subsp. cremoris
For making goats milk cheese, Havarti, Baby Swiss, Gouda, Edam, Blue, Goats Milk Cheese, buttermilk/sour cream, cream cheese, cottage cheese, Crème Fraiche, cultured butter and other fresh cheeses. 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). Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70. Can be used to make Camembert/Brie but you must use another Mesophilic starter culture also. CHN-11 will produce slightly less gas then the CHN-22 and Flora Danica, but CHN-11 is a faster acidifier. Flora Danica will yield the fullest flavor. Flora Danica and CHN-22 can be used interchangeably as the CHN-11 can be with little or no noticeable difference. However, when switching from Flora Danica and CHN-22 to CHN-11 you will need to take these properties into account.
The 50 dose packet will acidify approximately 100 gal. (378 liters of milk).
Shipping included within the 50 United States. International shipping available.
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Posted by Stablefood on 26th Jul 2012
I skim most of my milk for butter and am left to drink the skim, thats ok ;-) ,BUT if you add the flora danica to the skim and let it mature, its soooo creamy and buttery you hardly know its skim. The cheeses I use it in turn out fantistic as well, it lends a buttery slighty nutty(?) Flavor. I have sampled both with and without FD and there is quite a difference. I won't make a cheese without it any more. I hope this review doesn't keep the cheesemaker out of stock!