THIS CULTURE INCLUDES PROPIONIC BACTERIA
- ementaler
- Gruyère For cheeses cooked at 25-35 C.
- Swiss 3 g. Vial (10 or more batches)
- Comte Use 1/8th tsp per 4 to 6 litres of milk
- STRAINS STORE IN FREEZER
- Streptococcus thermophilus
- Lactobacillus delbrueckii ssp. Lactis
- lactobacillus
- Propionibacterium freudenreichii ssp. Shermanii
- Propionibacterium freudenreichii ssp. Globosum
Swiss Cheese Type Culture YPB LYO
C$12.00 Regular Price
C$10.20Sale Price
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.
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 21ºc. 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.