(50 and 200 doses)  

(freeze-dried direct set/DVI-Direct Vat Innoculation)

Includes:

• (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).

The 200 dose packet will acidify approximately 400 gal. (1512 liters of milk).

Kosher Certified

Flora Danica Specs

Shipping included within the 48 states.