Mesophilic Aromatic Type B Starter Culture

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Mesophilic Aromatic Type B (10 g.)   +$9.99

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A mesophilic starter culture used for specialty cheeses, sour cream and cultured butter including goat milk cheese, Havarti, Gouda, Baby Swiss, Edam, Blue Cheese, etc.

10 gram packet

Usage rate: Soft and fresh cheeses, 50 grams per 100 liters milk. Please note, the usage rate is supplied by the manufacturer. Always use the amount of culture required by your specific recipe. This is a direct-set culture.

Contains:

  • (LL) Lactococcus lactis subsp. lactis
  • (LLC) Lactococcus lactis subsp. cremoris
  • (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
  • (LMC) Leuconostoc mesenteroides subsp. cremoris
  • Contains lactose as a carrier

This product contains no GMO ingredients.

What is a Direct-Set culture?  Direct-Set cultures are a one-time-use culture, they cannot be recultured (i.e. perpetuated beyond the single batch).  Direct-Set cultures are often preferred by cheese makers as they require no maintenance or care.  Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make cheese. Most Direct-Set cultures contain multiple doses to inoculate multiple batches.

Questions on Mesophilic Aromatic Type B Starter Culture

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  • From Pamela at 3/26/2014 7:40 PM
    • When making up the starter Type B with cooled boiled milk can you use it straight away in your cheesemaking or do you need to wait 24 hours before adding to your other ingredients.
    • If you are making a reusable culture (http://www.culturesforhealth.com/making-keeping-mother-cheese-culture) you will need to allow the milk to culture fully. This will create your starter for use in your recipe.
      If you are using the culture as a direct set starter directly out of the package, simply follow your recipe as it is written.
    • Do you find this question helpful?  Yes   No
  • From Liz Nowotny at 9/11/2013 8:29 PM
    • How much cheese will 1package make
    • 1 ten gram package of the Mesophilic Aromatic Type B culture will culture roughly 5 gallons of milk. The 100g package would culture roughly 50 gallons. The exact amount depends on the individual recipe and the type of milk you are using. Always follow your recipe.
    • Do you find this question helpful?  Yes   No
  • From Sarah at 7/31/2013 8:10 AM
    • I was wondering if this could be used to culture cream cheese from raw milk? How much per gallon of raw milk? Thank you - trying to figure out whether to use kefir, this, or flora danica to make our cream cheese and if it's simply cheaper to buy it from the store. Thanks again.
    • Yes, you can use this culture for culturing cream cheese. Here is a recipe that explains the process: http://www.culturesforhealth.com/how-to-make-cream-cheese-recipe/
    • Do you find this question helpful?  Yes   No
  • From Sandra at 3/22/2013 1:54 PM
    • What is the shelf life of these cultures in the freezer? Is there a possibility of cross contamination if more than one culture is kept in the same freezer? If so, how can we prevent this from happening? Thank you!
    • The powdered culture should last 12 months in the freezer. The culture should be stored in an airtight container in the fridge which would eliminate the risk of cross contamination.
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