Fromagina Culture

Model: CHS-CULFROMN

$8.45

This Fromagina Culture was developed by Bob and Ricki Carroll and is a cross between Mascarpone and Fromage Blanc, and will give you a rich, creamy spread that's great by itself or when used for cooking. It's also a great option for those just getting into cheesemaking too since it's so easy to start with. The culture is made of lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. biovar diacetylactis, and microbial coagulant enzyme.

* Store safely for up to 2 years by freezing upon arrival.

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Directions:
- Heat 1 gallon of pasteurized milk to 86F, then mix in the contents of the packet. Let it set at room temperature and thicken for 12 hours. Next, ladle curd into your butter muslin, hang and dry for 6-12 hours, then refrigerate
- 1 packet will set up to 1 gallon of milk and will give you up to 2 pounds of cheese

Dimensions: N/A
Weight: lbs.
Warranty: 1 Year
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