top of page
Parmesan & Italian cheeses. Y92 LYO
  • Streptococcus thermophilus
  • Lactobacillus delbrueckii ssp. Lactis
  • Lactobacillus helveticus
  •                                                                       Store in freezer
  • Parmesan                                             3 g. Vial (10 or more batches)
  • Pecorino                                 Use 1/8tsp per 4 to 5 litres of milk
  • Italian cheese
  • Romano                               Cheeses that are cooked up to 43  C.

Parmesan & Italian cheeses. Y92 LYO

C$12.00 Regular Price
C$10.20Sale Price

  • 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.

  • Please be aware that in some cases our store runs low on either vials or pouches. If there is a shortage on vials we will send a pouch with more product in it to compensate. Dates on vials and pouches can be prolonged by one year when stored correctly in the freezer.

bottom of page