12 g pouch 5 U. or 500 litres
This starter culture has everything you need to make a beautiful tastey Parmesan style cheese.
No need to buy lipase when you use this culture
Streptococcus thermophilus
Lactobacillus delbrueckii ssp.
LactisLactobacillus helveticus
Store in freezer
Pecorino Use 1/8tsp per 4 to 5 litres of milk
Italian cheese and Romano Cheeses
Y92 LYO Parmesan/ Hard Italian cheese
When using as a direct set use 1/8 teaspoon per 4 to 6 litres of milk.
When using to incubate a bulk starter, take 2 litres of milk in a canning jar and sterilize it in a hot water bath for 30 minutes. Remove the jar from the water and cool down to 21Âșc. Add 1/4tsp of the packet or vial to the milk. Let is set for 12-18 hours. Freeze in sterilized ice trays for future use. 2 ice cubes will inoculate 4 to 6 litres of milk.