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KAZU Mesophilic and Thermophilic Starter Culture

KAZU Mesophilic and Thermophilic Starter Culture

Regular price $10.95
SKU: KAZU
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Regular price $10.95
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Description

KAZU Mesophilic and Thermophilc starter culture is a farmhouse culture that can be used to make a variety of semi-hard and soft cheese.

This culture blend contains thermophilic culture, L. helveticus, which provide enhanced flavor and texture as the cheese ages. It will also produce a slightly "nutty" flavor found in aged cheese such as cheddars and parmesan.

Details

Ingredients

  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. cremoris
  • Lactococcus lactis subsp. lactis biovar. diacetylactis
  • Lactobacillus helveticus

Storage
Store in the freezer

Size
50 DCU

Brand
Danisco Choozit

Kosher Info
Kosher certificate available upon request

Allergens

Yes No Allergens Description Of Components
X Peanuts
X Tree Nuts
X Sesame
X Milk
X Eggs
X Fish
X Crustaceans
X Shellfish
X Soy
X Wheat
X Triticale
X Mustard
X Sulfites

Directions

Use approximately 1/4 tsp for 2-5 gallons of milk. This is an estimated guide for usage. Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.

Reduce culture amount by 25-50% when using raw milk.

Cheese Making Bundle

KAZU Mesophilic and Thermophilic Starter Culture

Item# KAZU

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RC
11/16/2018
Renae Clark

Very versatile

This is my most used culture. My cheddar, Cheshire, hoop style which most of the time I flavor with different herbs and spices. All my cheeses are made with fresh raw goat's milk. From my experience herbs and spices work really well if used inside and outside of the cheeses before I vacuum pack them. They don't acquire the famous "goaty" smells or flavors that is typical of raw goat milk products. I age some cheeses 2 to 3 years which turn out delicious. I have even use this to make chevre chesse when I was out of the chevre pack which worked just fine with only a light difference. Renae

Renae Clark verified customer review of KAZU Mesophilic and Thermophilic Starter Culture
MN
08/19/2018
Matthew N.

Nutty goat cheese

Made an aged goat cheese with your typical p. candidum and g. candidum rind. While the cheese was slightly less gooey that using a straight mesophyllic culture, there slight nutty flavor made it quite delightful. Wife wife actually preferred this version of the original recipe. I highly reccomend.

MN
08/19/2018
Matthew N.

Nutty goat cheese

Made an aged goat cheese with your typical p. candidum and g. candidum rind. While the cheese was slightly less gooey that using a straight mesophyllic culture, there slight nutty flavor made it quite delightful. Wife wife actually preferred this version of the original recipe. I highly reccomend.