Fromagina Starter Culture

Description

Fromagina starter culture was developed by Bob & Ricki Carroll of New England Cheesemaking Supply Co. It is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or served by itself as a delightfully, creamy spread. This is an easy cheese to start with, recommend it for both beginners and advanced cheesemakers alike.

Ingredients:

• Lactose
• (LLC) Lactococcus lactis subsp. cremoris
• (LL) Lactococcus lactis subsp. lactis
• (LLD) Lactococcus lactis subsp. biovar diacetylactis
• Microbial coagulant enzyme

Storage: Store in the freezer for up to 2 years

Yield: Each of the five packets will make approximatly 2 pounds of fromagina

Directions:

• Heat 1 gallon of milk to 86ºF
• Add 1 packet of fromagina to milk, let rehydrate for 1-3 minutes
• Stir milk for 1-2 minutes
• Let set for 8-12 hours
• Drain in Butter Muslin for 6-12 hours
• Store finished cheese in a refrigerator for up to one week