Recommended as a general-use culture to make medium to hard cheeses with all kinds of milk; can also be used to make soft and semi-soft cheeses such as quark and chevre.
Soft or semi-hard cheese: 5-10 DCU per 100 liters milk (22-44 DCU per 1000 lbs. milk). Quark or chevre: 2.5-5 DCU per 100 liters milk (11-22 DCU per 1000 lbs. milk).
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Streptococcus thermophilus
Kosher Dairy, certificate available
non-GMO