Description
DIRECTIONS: Heat 1gal. milk to 86ºF, 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. CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme
Features
- A rich and creamy tasting fresh cheese from your goats milk.
- 1 packet sets 1 gallon of milk and makes approximately 2 pounds of cheese.
- Includes 5 packets.
- We do not offer this via Fullfilled by Amazon to ensure the culture is fresh and kept frozen until shipped.