About This Product
theMilkman® Cheddar Cheese Starter Culture
Easy to use - makes great Farmhouse or Aged Cheddar, or make 'Squeaky' Cheddar curds!
Mesophilic / Thermophilic blended culture
(note- to make Farmhouse or Aged Cheddar, you'll need a CHEESE PRESS; pressing is part of the process!)
OPTION: FREE RECIPE CARD FOR FARMHOUSE CHEDDAR
OPTION; BOOKLET; 5 CHEDDAR STYLES RECIPE GUIDE BOOKLET (adds $4.97) -
Includes instructions to make: Farmhouse Cheddar, Traditional Aged Cheddar, Cheddar 'Squeaky' Curds, Whiskey Cheddar, Brew 'Ale' Style Cheddar
OPTION; Mini Measuirng spoons- good to have on hand 5 spoons 1/64 , 1 / 32, 1/ 16, 1/8, 1/4 (teaspoon)
Easy to use; just use 1/8 tsp per 2 gallon batch ; follow our recipe!
You can make from 12-16 batches with this packet.
NOTE: Culture does not include RENNET; order Rennet separately if needed (RENNET)
We recommend Veal Rennet or Chymosin for aged cheeses.
Composition:
Streptococcus salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Application: Cheddar to semi-hard cheeses: Cheddar, Cheshire, Colby, Monterrey Jack, Munster.
General recommended usage is 1/32-1/16 tsp. for every gallon of milk or 1/8 tsp. for every 2-5 gallons of milk.
Allergens: Lactose / Milk
Contains; maltodextrin
We also offer a great CHEDDAR STARTER KIT
Other International shipping available. Priority Shipping (2-3 Days average) available at checkout. Call for overnight options.
theMilkman® is a registered trademark of The Cheesemaker LLC , Scottsdale, Arizona