Fresh starter culture can be used to make Cottage Cheese, Pot Cheese, Neufchatel and other soft cheeses. This culture will make a single batch of mother culture for cheese making.

Fresh Culture Includes: lactose, (LLC) lactococcus lactis subsp. cremoris, (LL) lactococcus lactis subsp. lactis, (LLD) lactococcus lactis subsp. biovar diacetylactis, Leuconostoc mesenteroides subsp.cremoris.

Yield: Each of the 5 packets will set up to 1 quart of prepared culture.

Directions: Heat 1 qt. of sterilized milk to 86ºF. Add 1 packet of fresh starter culture to milk, let rehydrate for 1-3 minutes. Stir Milk for 1-2 minutes. Let set for 12-15 hours. Store prepared culture in a refrigerator and use within one week. Freeze any culture, that will not be used within one week, in ice cube trays. To Re-Culture repeat the steps above but sub culture packet for 1-2 cubes (1/4 cup) of prepared culture

Storage: Keep packages in the freezer, they will last up to 2 years.