Our new line of cheese cultures from Italy, all NON-GMO! LyoPro MO is a mesophilic freeze-dried Lactic Starter Culture with fast acidification suitable for closed texture cheeses with good aroma and consistency. These types of cheeses include fresh and soft cheese, semi-hard, hard cheese, continental cheese, and mold cheese.
Its great for making Cheddar, Monterrey Jack, Gouda, Edam, Cream, Feta & Cottage Cheese. Great also for making soft and semi-soft cheeses such as Cream Cheese, Ricotta, Cottage Cheese, Colby, Cheddar just to mention a few.
It can also be used for flavoring (culturing) butter! This is the culture we provide in our Sweet Mary's Butter Mold! We show you how to make cultured butter! If you are familiar with Biena products, this one is similar to Biena Meso II and Meso III except the flavor just pops out with LyoPro cultures and the texture is so much creamier! And, these are the type of cultures that you can make a mother culture from your raw milk to keep them going for a longer time.
LyoPro culture is very concentrated so you only need 1/16th teaspoon for 1 to 3 gallons! We NOW provide 2 teaspoons, enough to make sixteen 3lb wheels of your favorite cheese!
Ingredients: Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris Carrier: Dextrose Best stored in frig or freezer for longer life.
Notice how we package these cultures in a safety sealed reusable container that can be easily stored for much longer duration! And we offer Free shipping to the lower 48 states only!
And check out our NEW rennet from the same manufacturer called RennPro vegetarian rennet, triple strength and Granular! Measuring rennet now is so easy and it lasts long if stored in the freezer!
Don't forget to check out our Ultimate Cheese Press that we manufacture right here in Tennessee! And if you need the best recipes check out the book we recommend Cheesemaker's Manual which will provide you with recipes and photos and trouble-shooting section.
