Freeze dried DVI starter
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Mesophilic DVI (direct vat inoculant) culture is the one often used in home cheese making. Buttermilk is also made with mesophilic culture and commercial cultured buttermilk can be used in place of Mesophilic cultures.
Direct vat inoculants come in a powdered form that resembles dried yeast. It can be directly added to the milk in cheese making.
When using less than a full sachet, the packet can be sealed with adhesive tape and stored in the freezer.
Add to warm milk (32° C), leave for 30 minutes for soft cheese (60 minutes for hard cheese), add rennet, then follow the recipe.
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