KAZU Mesophilic and Thermophilic Starter Culture
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.
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar. diacetylactis
- Lactobacillus helveticus
Store in the freezer
Kosher certificate available upon request
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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.
- Q & A
- Related Recipes
- Kazu Starter Culture
- Toma Ossolano
- farmhouse cheddar
- gallon batch
Makes a wonderful farmhouse cheddar. I have been purchasing this produce for about 4 years now and the quality it very consistent.
After finding raw milk, this was the easiest way to make mozzarella. Very tasty
I used this culture to make aged gouda. Still waiting for the cheese to age but so far it looks beautiful. This culture worked like a charm. Thank you New England Cheesemaking Supply, great product!
Order was fast and correct during the trying Covid times. Thanks for what you do.
Made 2 batches of Toma Ossolano. One with and one with Kazu Starter Culture. The one with the culture has a nice nutty flavor that will increase over time. Both were a 6 gallon batch and I used 1/8 tsp and 1/4 tsp MA4002 of 3/8 tsp MA4002.