This is the mesophilic culture to use for a more pronounced butter like flavor and a somewhat more open texture For use in soft ripened, and fresh cheeses such as: Chevre, Cream Cheese, Brie, Camembert, Gouda, Edam, Blue, Feta, and Havarti. This culture contains the 2 primary cultures of MA011 but the diacetylactis will produce CO2 and a butter like flavor/aroma. Cheese made with this culture will be somewhat more open in texture and in a cheese such as gouda will provide the desired, small round holes. Contains: (LL) Lactococcus lactis subsp. lactis (LLC) Lactococcus lactis subsp. cremoris (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
Package is 1 1/2 teaspoons which will set between 9 – 25 gallons of milk.
The mesophilic culture to use for a more pronounced butter like flavor.
EZAL freeze dried DVI Cultures: Made in France
Best culture to use for cultured butter aka European butter or Irish butter. A favorite for Cream Cheese, Chevre and Feta.