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Mesophilic Culture MM100, 3 Tablespoons
The 50 DCU packet will set between 25-50 gallons of milk
The mesophilic culture to use for a more pronounced butter like flavor along with your favorite Rennet.
Choozit freeze dried DVI Cultures: Made in France
Best culture to use for European or Irish butter.
Favorite for Cream Cheese, Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevr
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 WHAT IS DCU? A DCU is a proprietary measurement which is neither a weight nor a volume. Instead, it is a measure of the bacterial activity contained within the entire packet, since creameries and commercial cheese makers use these packets in their entirety. A 50-DCU packet of a given lot today could weigh, for example, 14 grams, but tomorrow's lot with the same DCU value could weigh 17 grams. The entire packet as a whole will have a consistent total amount of activity. Home cheese makers only use a very small portion of the packet at one time and must slightly over-inoculate anyway; therefore, this DCU measurement and its subtle variability between won't affect your homemade cheese.