(125 Doses)

Includes:

• (ST) Streptococcus thermophilus
• (LBB) Lactobacillus delbrueckii subsp. bulgaricus

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

Home cheese making usage 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)

For making Italian style cheeses and Mozzarella. Commercial usage rate as follows:

• Mozzarella = 2.5 - 5.0 DCU per 100 liters
• Pizza Cheese = 2.5 - 5.0 DCU per 100 liter
• String Cheese =  2.5 - 5.0 DCU per 100 liter

Kosher Certified