About This Product
KAZU - 5 PACKETS
This culture can be used for a variety of hard and semi-hard cheeses including Roquefort, Cambozola, Castello Blue, Colby, Cheddar, Gouda and Brick cheeses with all types of milk. Commonly used for making Gouda by some cheese makers. (50 doses) good for making many many batches of cheese.
Includes:
- (LL) Lactococcus lactis subsp. lactis
- (LLC) Lactococcus lactis subsp. Cremoris
- (LLD) Lactococcus lactis subsp.biovar.diacelylactis
- (LH) Lactobacillus helveticus
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).
Kosher Certified. Vegan Use Disclaimer: This product is produced using lactose as a fermentation nutrient. This means that during the fermentation part of the production process, any lactose is fermented out and is NOT present in the final product. If you’re a commercial vegan cheese producer, this may still not meet your quality control. For home vegan cheese makers, this product has no lactose in it and is technically considered vegan.
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