"Blessed are the cheesemakers"
~ Monty Python
From Wisconsin - America's Dairyland
Everything for the serious home & artisan cheesemaker.
Type LD (50 doses)
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar diacetylactis
- Lactococcus lactis subsp. lactis
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). The culture can be used in the manufacture of the following products: soft cheese with slow acidification (Lactic cheese, Camembert, Blue Cheese), Cheese varieties with eyes (Gouda, Edam). Fermented milk products manufactured by separation method (Sour Cream, Fromage Frais, Fromage Blanc). CHN-11 will produce slightly less gas than 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.
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