NW Ferments Flora Danica, Direct-Set, Cheese Culture Starter

Description: Flora Danica is a mesophilic type culture. It adds a buttery flavor, and is used in soft cheeses- Gouda, Camembert, Havarti, Edam, Feta, Bleu, Brie, and Crème Fraiche. You can also use it to make cultured butter, buttermilk and sour cream. It can be used as a direct-set culture or to incubate a mother culture. Flora Danica contains the beneficial bacteria s. lactis, s. cremoris, s. lactis biovar diacetylactis, and m.s. cremoris. These bacteria produce a small amount of carbon dioxide gas, which helps to produce a lighter textured product. Home cheesemaking has recently exploded in popularity. It not only allows you to control the quality of the ingredients used, it’s also a great way to express your creativity. Starting with a softer cheese and an easy recipe is the best way to go for a newcomer. Cheese starter cultures are used to ripen the milk and start the fermentation process of cheesemaking. They also help determine the flavor, texture, and type of cheese you’re making. It can be as easy or as complicated as you’d like- there’s a cheese recipe for every level! Each box contains 4 individual packets Cultures at room temperature. Store in freezer NW Ferments provides quality starter cultures for home production. Our goal is to enable people to improve their own health while saving them money. By making our own healthy foods, we help ourselves as well as our planet. While we are from the Pacific NW, we know that we have many kindred spirits worldwide. For troubleshooting questions please reach out to NW Ferments at info@nwferments.com or by phone at 844-558-2752. Summary: Flora Danica is a mesophilic type culture. It adds a buttery flavor, and is used in soft cheeses- Gouda, Camembert, Havarti, Edam, Feta, Bleu, Brie, and Cr??me Fraiche. You can also use it to make cultured butter, buttermilk and sour cream. It can be used as a direct-set culture or to incubate a mother culture. Flora Danica contains the beneficial bacteria s. lactis, s. cremoris, s. lactis biovar diacetylactis, and m.s. cremoris. These bacteria produce a small amount of carbon dioxide gas, which helps to produce a lighter textured product. Ingredients: maltodextrins, lactic bacteria. Made in a facility that also processes wheat, soy and dairy products.