A rich and creamy tasting fresh cheese from goat milk.
CULTURE INCLUDES: s.lactis, s. cremoris, s. lactis biovar diacetylactis, malto dextrin and vegetable rennet.
YIELD: 1 packet sets 1 gallon of milk and makes approximately 2 pounds of cheese.
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.
For use with the Fresh Goat Cheese Kit. This culture will die in temperatures over 100 degrees Fahrenheit. Please make sure that when the package arrives it does not sit in a hot place for an extended period of time.