Flora Danica Mesophilic Culture
Flora Danica is a mesophilic category starter culture known for producing a rich, buttery flavor and aroma that will enhance many different types of cheeses. It may not produce as much acid as an MM100 series but makes up for that in buttery aroma.
This culture is lovely for making bloomy-rinded cheeses (such as brie & camembert -sometimes in combination with an MM100 culture), goats milk cheese, harvati, baby swiss, gouda, edan, blue cheese, homemade butter & buttermilk, crème fraiche, sour cream, cream cheese and cottage cheese.
This is a 50 dose packet - freeze-dried, direct set (DVI-Direct Vat Innoculation)
- (LL) Lactococcus lactis subsp. lactis
- (LLC) Lactococcus lactis subsp. cremoris
- (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
- (LMC) Leuconostoc mesenteroides subsp. cremoris
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.
The 50 dose packet will acidify approximately 100 gal. (378 liters of milk).
Before opening and using, be sure to crush the pellets by rolling a glass or rolling pin over the package - this will ensure correct mixing and measurement.
A mozzarella making kit to give now and the promise of our most popular cheesemaking class in the future! The gift that keeps on giving!
Learn to craft some of the most decadent cheese the world has to offer. Brie & camembert seem like magical cheeses but they're actually some of the easiest to make at home with very little special equipment required. We'll show you how in this two-day class, complete with edible homework.From $ 15.00