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!)
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.
We also offer a great CHEDDAR STARTER KIT
Shipping included within the USA. International shipping available.