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.
Item Model Number:
2.5 x 2.5 x 0.25 inches.
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