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The Wayback Machine - https://web.archive.org/all/20030812081301/http://www.leeners.com:80/cheesemaking1.html
Cheese
Making Some
of our cheese starter cultures are now available in bulk. Please note that
and must be used within the times specified.
If you do not intend to make cheese frequently, please visit our regular
sized ingredient page and order from there. Thank you.
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BULK
CHEESE CULTURES
-Mesophilic-A
(lactococcus
lactis)$29.95
Mesophilic-A
is for fresh and hard cheeses such as Cheddar, Colby, Feta, Chevre. 1/4
teaspoon will ripen 2 gallons of milk. Add to milk when any recipe calls
for the addition of starter. Package contains enough starter to prepare
288 gallons of milk.
Store in freezer
for up to 9 months.Requires
Rennet
-Mesophilic-M
(lactococcus
lactis ssp cremoris)$29.95
Mesophilic-M
is for fresh cheeses such as Camembert, Gouda, Blue, Baby Swiss and others
where a buttery flavor and eye formation is desired. 1/4 teaspoon will
ripen 2 gallons of milk. Add to milk when any recipe calls for the addition
of starter. Package contains enough starter to prepare 288 gallons
of milk.
Store in freezer for up to 9 months.
Requires
Rennet
-Thermophilic
(strptococcus
thermophilus)$29.95
For
Italian cheeses like parmesan, romano, provolone and mozzarella. Also for
swiss and feta. 1/4 teaspoon will ripen 2 gallons of milk. Add to milk
when any recipe calls for the addition of starter. Package contains enough
starter to prepare 140 gallons of milk. Store
in freezer for up to 9 months.Requires
Rennet
-Italian
Starter
(lactobacillus helveticus)$16.95
For
Italian cheeses like parmesan, romano, provolone and mozzarella. 1/4 teaspoon
will ripen 2 gallons of milk. Must be used with Thermophilic Starter
and requires
Rennet according to recipe. Package
contains enough starter to prepare 70 gallons of milk. Store
in freezer for up to 9 months.
-Vegetable
Rennet Liquid
$34.95
Contains
no animal products. 1/4 teaspoon diluted in 4oz. of distilled water will
set 2 gallons of milk in about 45 minutes. You get 16oz. which will set
about 700 gallons of milk. Please Note: 1/4 teaspoon of
this double strength liquid rennet equals 1/2 rennet tablet. Store
in the refirgerator for up to 5 months.
-Blue
Penicillium Roquefort
$11.95
Add
directly to milk to ripen and give flavor to Blue, Gorgonzola and Stilton
use 5 to 6 drops per gallon of milk. 1 oz. bottle will flavor 100 gallons
of milk. Requires cheese starter and rennet.
Keep Refrigerated.
-Italase
Mild Lipase Powder
$19.95-May
not be vegetarian safe!
Gives
Blue, Mozzarella, Parmesan and other Italian cheeses that distinctive flavor.
1 pound. Store in freezer for up to 9 months.
-Capilase
Very Sharp Lipase
$33.95-May
not be vegetarian safe!
Produces
a strong, piquant flavor in Romano, Provolone, and other Italian cheeses.
1 pound Store in freezer for up to 9 months.
-Flaked
Salt
$1.85
Specialty
grade additive free pure salt for seasoning cheese, canning, hot sauces
and mustards. Enhances flavor, inhibits spoilage. 3 pound bag
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copyright
2001 J.R.Leverentz. All rights reserved.
Cheese
Making
