KL 71 Cheese Yeast
Yeast for neutralization & flavor development in soft cheese; control of hole formation. This yeast is often found in many traditional raw bloomy, smeared, and washed-rind cheese. It is a rapid neutralizer, with aromatic gas and small eye formation properties. KL is anaerobic, so it works in the absence of oxygen inside the body of the cheese, as well as on the rind surface. Use KL 71 to improve flavor and aroma, to accelerate and strengthen growth surface flora, and to increase microflora biodiversity to actively prevent contamination and unwanted molds.
- Kluyveromyces lactis
Store in the freezer
Kosher OU certificate available upon request
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Add 1/8th teaspoon, for every 2 gallons of milk, at the same time as adding your culture.
When making larger batches, 50 gallons or more, it is economical to add the mold powder to 8 oz of water mixed with 1/8 teaspoon salt and 1/8 tsp sugar in an atomizer. Rehydrate your solution for 16 hours before spraying onto the surface of your cheese. When stored in a refrigerator, the solution will keep for up to one week.
We recommend using Mini Measuring Spoons to help in adding the correct amount of starter culture.
- Q & A
- Related Recipes
- cheese yeast
- gas holes
- rind cheese
I'm on my second batch of washed rind cheese. I've used this cheese yeast both times. And this does leave small gas holes in the cheeses. I'm still aging in the cave. But so far so good.