A rich and creamy tasting fresh cheese from your goats milk.
CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme
YIELD: 1 packet sets 1 gallon of milk and makes approximately 2 pounds of cheese.
DIRECTIONS: Heat 1gal. milk to 86ºF, add 1 packet of culture to your milk and let rehydrate for 1-3 minutes. Stir into milk and let set for 6-12 hours. Drain in Butter Muslin (U2) for 6 hours and refrigerate for up to a week.
STORAGE: Keep packets in the freezer, they will last up to 2 years.
100 percent Natural Beeswax. We have had more than one customer send in beautiful photos of homemade cheese coated with their own beeswax. We're excited be offering this natural beeswax...
Butter Muslin for use with soft cheese.CONTAINS:100% cotton, 90 thread per inch, reusable Butter Muslin. 2 square yeards.USAGE: Is used for the draining of soft cheeses. Before first use machine wash with...
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Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. This culture is added directly to your milk and...