| Product Name | SKU | Price | | |
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Farmhouse Culture MA4001, Many Cheese types (5DCU). Use for 50 - 100 liters of milk. This cheese starter culture is composed of Lactococcus Lactis, Lactococcus Cremosis, Lactococcus Lactis susp. Diacetylactis, and Streptococcus Thermophilus. Acidification rate is moderate, diacetyl production is low to moderate, with some gas production. Recommended for use with chevre, fromage blanc, camembert, most soft cheeses. Temperature range spans mesophillic and thermophillic ranges. |
CH07
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$9.95
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Mesophilic Aroma type B1 - 10 grams (75031) - This cheese starter culture is composed of Lactococcus Lactis, Lactococcus Cremoris, Lactococcus Lactis subsp. Diacetylactis, and Lactococcus Mesenteroides. Acidification rate is moderate, diacetyl production is high, with some gas production. Recommended uses are Cream Cheese, Sour Cream, Creme Fraiche, Fromage Blanc, etc. Optimum temperature range is 77-86F. |
CH01
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$10.95
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This cheese starter culture is composed of only Lactococcus Cremoris, which produces lactic acid. Acidification performance is good. Recommended for use in cheddar, colby, brick, jack, farmers, limburger, camembert, brie, blue cheese, mozzarella, parmesan, romano, provolone. Use with Thermophilic B or C for the grating cheeses. Optimum temperature range is 77-86F. Use at the rate of 1/8 tsp. pepr 3-4 gallons. Commercial rate is 1UC per 100 liters. |
CH02
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$14.95
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10 grams (75331) - This cheese starter culture is composed of Streptococcus Thermophilus and Lactococcus Bulgaricus. Acidification rate is moderate, diacetyl production is low to moderate, with some gas production. Recommended for use in mozzarella, parmesan, romano, provolone, other Italian cheeses. Optimum temperature range is 95-105F. |
CH04
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$10.95
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Feta Culture (ChoozitMT1) - 5 units/250 liter production total. This cheese starter culture is composed of Lactococcus Lactis, Lactococcus Cremoris, Streptococcus Thermophilus, and Lactococcus Bulgaricus. Acidification rate is very high. Recommended for use in feta cheese. |
CH08
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$12.95
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Mesophilic type III. 10 gr. This cheese starter culture is composed of only Lactococcus Cremoris and Lactococcus Lactis. Acidification performance is good. Recommended for use Gouda, Edam, Havarti. Optimum temperature range is 77-86F. |
CH05
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$10.95
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Yogurt Culture - Bulgarian 411. This yogurt starter culture consists of Steptococcus Thermophilus and Lactococcus Bulgaricus. It is similar in nature to Thermophillic B culture but contains more Lactococcus Bulgaricus. Optimum temperature is 95-105F. |
CH26
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$3.95
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