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               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
Quantity
  • 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.

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