Mesophile Aroma Culture Type B is a species of mesophilic culture that is used in making soft cheese, buttermilk, sour cream and cultred butters. (10 grams) 100 gram bottle available.
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 at home.
(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
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.
Way Better than Creme Fraiche Starter
Posted by Jenny on 10th Jul 2017
This made perfect creme fraiche and was tons cheaper than the individual packages I saw at other online stores. I would give it my highest recommendation. A perfect way to make an expensive product very cheaply!
Posted by Unknown on 28th Apr 2016
Not a picky culture. My temp wasn't perfect but my yogurt turned out great. Fast shipping too!
Posted by Cassandra Hart on 12th Feb 2015
2nd time buying this. Will do so again.
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.