This culture is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or may be served by itself as a delightful, creamy rich spread. This is an easy cheese to start with and we highly recommend it for both beginners and advanced cheesemakers.
Culture Includes: s.lactis, s.cremoris, s. lactis biovar diacetylactis, vegetable rennet and malto dextrin
Yield: Each packet will set up to 1 gallon of milk and will yield approximately 2 pounds of cheese.
Directions: Heat 1 gal. pasteurized milk to 86ºF. Add and mix in 1 packet. Let set at room temperature undisturbed for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate.
Storage: Keep packages in the freezer, they will last up to 2 years.
