Mesophilic Starter Culture or Cheese Culture is the bacterial starter culture which sours or acidifies the milk and causes it to curdle.
This process leaves you with solids (curds) and liquid (whey). The curds are what form your cheese. These cultures are living organisms. Although shelf-stable at room temperature, to prolong their life and milk acidification ability, please store in the freezer when you get home.
The cooler you are able to store them, the longer they will remain active.
Mad Millie Cheese Culture is Mesophilic Culture
Included Strains:
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis.
NOTE: Refer to sachet for dosage quantities.
Mad Millie Fresh Cheese Culture is Aromatic Mesophilic Culture (includes more strains)
Included Strains:
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis.
- Lactococcus lactis subsp. lactis biovar diacetylactis
- Leuconostoc.