(10 grams)  100 gram bottle available. 

(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 along with another Mesophilic culture to give Camembert/Brie a buttery flavor.

Spec Sheet

Kosher cert