Artisan and home cheesemakers can get flavorful results by using Mesophile Aroma Culture Type B. Once added to milk, this culture gradually causes it to ripen and create a variety of products. With a mild tang with medium acidity and buttery aroma, b cheese creations can be started with this mesophilic culture. This culture is very versatile and can be used not only with cow milk but with several other types of milk such as buffalo, sheep and goat, to make a range of products. Use it for soft andfresh cheeses such as cottage cheese, chevre and goat cheese; as well as other products like cultured butter, yogurt, sour cream, crème fraiche and buttermilk. It comes freeze-dried, so it is easy to measure out and spoon directly into your milk base.
One envelope will treat up to 53 gallons of milk.
Usage instructions:
Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70. Can be used along with another Mesophilic culture to give Camembert/Brie a buttery flavor.
