Questions on Flora Danica Mesophilic Starter Culture

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• From Deb at 4/7/13 9:29 PM
  • Does this product need the addition of rennet to work?
  • This product does not contain rennet, so if the cheese recipe you're using calls for rennet, you'll need to add it separately.
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• From Keri at 3/8/13 11:48 AM
  • I'm looking for a cheese culture for swiss cheese that can be perpetuated from batch to batch. Does such a thing exist?
    Thank you
  • We don't recommend a reusable culture for Swiss Cheese. We recommend using a direct-set thermophilic culture along with the Propionic Shermanii Culture. You will find a recipe here: http://www.culturesforhealth.com/how-to-make-swiss-cheese-recipe/
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• From Chris P at 2/16/13 8:26 AM
  • How much flora danica do you suggest for a 1 gal cows milk Brie?
  • Use 1/4 teaspoon for 1 gallon of cow milk.
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• From Matthew at 2/1/13 11:28 AM
  • How much Flora Danica should be used to inoculate one pint of raw cream with the intent of making cultured butter? How long should the inoculated cream be held at the culturing temperature. What is the culturing temperature?
  • Heat the cream to 77°F, and add 1/8 teaspoon of Flora Danica culture or Mesophilic Aromatic Type B culture to up to a gallon of cream. (Do not use less than 1/8 teaspoon even if you are only culturing a pint of cream.) Mix well to evenly distribute the starter culture in the cream. Incubate the mixture at 74-77°F for 12 hours.
    
    You will find specific instructions for making cultured butter here: http://www.culturesforhealth.com/how-to-make-cultured-butter/
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• From bfields at 12/6/12 5:05 PM
  • can the flora danica culture be used with raw milk?
  • Yes, Flora Danica is compatible with raw milk.
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• From laurie at 10/16/12 12:52 PM
  • how many teaspoon or ounces are there in 50 units?
  • There are 3-4 tablespoons in the 50-unit package of culture.
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• From Tryagan at 8/4/12 12:38 PM
  • How much of the Flora Danica is used per gallon of goat? milk?
  • The amount of culture used depends on the type of cheese you are making. While using goat's milk versus cow's milk shouldn't change that amount, in general goat's milk yields a slightly lesser amount of finished product.
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