Mesophile Type II Starter Culture
Biena (Abiasa) Mesophilic Type II starter culture can be used to make a variety of cheese including Cheddar, Colby, Brick, Brie, Camembert, Jack, Stilton, Blue and Feta.
- Lactococcus lactis subsp. cremoris
Store in the freezer
Inoculates approximately 26 gallons of milk
Kosher certificate available upon request
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Use approximately 1/4 tsp for 1-2 gallons of milk.
Add culture directly to the milk when called for in recipe. Sprinkle on top of milk and allow to rehydrate for 1-2 minutes, then mix thoroughly to distribute culture evenly.
- Q & A
- Related Recipes
- butter muslin
- feta cheese
My family loves feta cheese and I ran out of starter, so I thought I’d try this one. So far, so good. The cheese came out firm and tasty.
I just started making butter and cheese again after a few years off. I needed to restock. I really like the ease of ordering and the quality of the products. Also one of the only places I know to get really good butter muslin and cheesecloth.
What are all the cultures included in this starter?
I use this starter to make Gouda, primarily and it gives the cheese a wonderful flavor! I make 2 pounds at a time and the last one I opened didn't last a week.
I use Mesophilic Type II culture for richness of flavor and smooth texture with my fresh, raw goat milk. Produces a good squeak, warm or cold that stays about three weeks at our house. Squeak may last longer but due to lack of self control we may never find out.