Cheese Culture Aroma B
All prices exclusive of VAT where applicable
Each sachet contains bacteria carefully selected for the optimum production of soft cheese, cottage cheese, sour cream, goat cheese, cultured butter, fermented buttermilk or fresh cheeses in general.
Suggested dosage is 1/8 teaspoon per 4 - 5 litres milk (approx 1 gallon). Each sachet is good for 100 litres (nealy 22 gallons) of milk, but please note that these quantities are approximate. Follow your recipe to ensure the correct dosage is used since the quantity of culture required can vary considerably.
Always open the sachet in a sterile manner and re-seal and replace in the freezer quickly to ensure minimum ingress of unwanted micro-organisms.
The starter is added to milk to 'ripen' it, making it ready for cheese formation. When the starter is used in combination with rennet then the consistent production of cheese can be achieved, batch after batch!
Handling: Allow powder to come to room temperature prior to use. Add directly to the milk, butter or buttermilk without any preliminary activation. Mix thoroughly to distribute culture evenly. Works well with cows, goats, buffalo or sheep milk.
This freeze-dried culture contains a blend of 4 selected bacteria to ensure consistent results:- Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis and Leuconostoc mesenteroides.
Culture characteristics: Optimum operating temperature - normal room temperatures (20 - 25ºC).
Gas production - Nil.
Salt tolerance - 4%.
Store unopened sachets in the fridge at between 4 - 7ºC (storage life 12 months) or frozen at -20ºC (storage life 18 months).
Certification: Non-GMO, BSE/TSE free, Food grade, Halal, Kosher.
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