Used to make a rich and creamy fresh
cheese from goats milk.
CULTURE INCLUDES: s.lactis, s. cremoris, s. lactis biovar diacetylactis, malto dextrin and vegetable rennet.
YIELD: 1 packet sets 1 gallon of milk and makes approximately 2 pounds of cheese.
DIRECTIONS: Heat 1gal. milk to 86ï¾ºF, 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 for 6 hours and refrigerate for up to a week.
STORAGE: Keep packets in the freezer, they will last up to 2 years.
|Alpha Acid Level||N/A|