CULTURE INCLUDES: Lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) Lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme
YIELD: Each packet will set up to 1 gallon of milk and will yield approximately 2 pounds of fresh cheese.
DIRECTIONS: Heat 1 gal. pasteurized milk to 86ºF. Add and mix in one packet. Let set at room temperature, undisturbed, for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate.
STORAGE: Keep packages in the freezer, they will last up to 2 years.
NOTES: Our recipe (on the package) calls for Butter Muslin (U2)
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