"Blessed are the cheesemakers"
~ Monty Python
From Wisconsin - America's Dairyland
Everything for the serious home & artisan cheesemaker.
Mesophile Aroma Culture Type B
(10 grams) 100 gram bottle available.
(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 along with another Mesophilic culture to give Camembert/Brie a buttery flavor.
Spec Sheet Kosher cert
Shipping included within the USA states. International: add $2.00 at checkout for the 10 gram packet. Add $5.00 for the 100 gram bottle.
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Buttermilk and Creme Fraiche Like No Other
Posted by Woody Williams on 16th Apr 2014
The first time I tried Mesophile Aroma Type B, it was love ;)
Try this just once for cultured buttermilk and you'll never buy commercial again. Ditto for creme fraiche. I've used it in cheesemaking also and, now, can't imagine not having some on hand.