Mesophile Aroma Culture Type B

Artisan and home cheesemakers can get flavorful results by using Mesophile Aroma Culture Type B. Once added to milk, this culture gradually causes it to ripen and create a variety of products. With a mild tang with medium acidity and buttery aroma, b cheese creations can be started with this mesophilic culture. This culture is very versatile and can be used not only with cow milk but with several other types of milk such as buffalo, sheep and goat, to make a range of products. Use it for soft and fresh cheeses such as cottage cheese, feta, blue and goat cheese; semi-hard or semi-soft cheeses such as Edam, Gouda, Baby Swiss or Havarti; as well as other products like cultured butter, yogurt, sour cream, crème fraiche and buttermilk. It comes freeze-dried, so it is easy to measure out and spoon directly into your milk base. Mesophile Aroma Culture Type B can be used alone or in combination with other cultures to create a distinct flavor, for example in Brie or Camembert. Only small quantities are needed, with one packet being enough to ferment up to 53 gallons of milk. Use one-eighth teaspoon for one gallon, one-fourth teaspoon for two-to-five gallons or half a teaspoon for five-to-10 gallons. Then, simply let it sit for 18 to 20 minutes at 70 degrees Fahrenheit until it reaches a pH between 4.6 and 4.7. Mesophile Aroma Culture Type B is comprised of various bacterial strains such as Lactococcus Lactis, subspecies Lactis; Lactococcus Lactis, subspecies Diacetylactis; Lactococcus Lactis, subspecies Cremoris; and Leuconostoc Mesenteroides, subspecies Cremoris. Keep it stocked up along with your collection of kits, moulds, artisan ingredients and other home cheese making supplies, or as a go-to soft cheese, sour cream or yogurt ingredient.

• Made in Canada
• Available in 10-gram or 100-gram options
• Shipping within USA included
• Best stored at 40 degrees Fahrenheit
• Biena Brand

Usage instructions:

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.