Frequently bought together:
Description
Individually selected and freeze-dried strains of lactic acid bacterial cultures for the production of buttermilk and sour cream. This culture blend produces a heavy body and high flavor.
CONTAINS:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Leuconostoc mesenteroides subsp. cremoris
USED TO MAKE: Buttermilk, sour cream
USAGE RATE: Gallon amount on bottle is equal to batch size recommendation for that bottle. General usage rate 2.3 grams per 100 liters milk.
KOSHER STATUS: Kosher Dairy, certificate available
GMO STATUS: non-GMO
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