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Fresh Mozzarella and Ricotta
You can make your own Fresh Mozzarella (aka
(1 batch = 1 pound of cheese
Store in the Freezer at all times for maximum shelf life
This Feta mould allows you to shape your cheese and expel the whey to make it firm
Cheddar Culture Cheese Making Kits Fresh Mozzarella and RicottaCheddar Culture (MA11) In cheese making culture is used to ripen the milk. Essentially, this means you are acidifying the milk so that rennet can be added. There are many different types of culture used for various types of cheeses such as soft cheese, hard cheese, moldy cheese etc. For this Cheddar Kit we use MA 11 a mesophilic starter culture. Store in the Freezer at all times for maximum shelf life. Culture will last 2 years (one year past the
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