About This Product
Mesophilic Starter Series MA11-14-16-19**
Acidify your milk to make your own Camembert and Brie cheese. Can also make cheddar, colby, montery jack, blue cheese, feta, chevre and other cheeses. This culture will add a milder flavor to your Camembert or Brie.
- (LL) Lactococcus lactis subsp. lactis
- (LLC) Lactococcus lactis subsp. cremoris
(freeze-dried direct set/DVI-Direct Vat Inoculation)
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 125 dose packet will acidify approximately 370 gal. (1400 liters of milk).
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.
Shipping included within the USA. International shipping available.