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CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme
YIELD: 1 packet sets 1 gallon of milk and makes approximately 2 pounds of cheese.
DIRECTIONS: Heat 1gal. milk to 86ÂºF, 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 (U2) for 6 hours and refrigerate for up to a week.
STORAGE: Keep packets in the freezer, they will last up to 2 years.