This Kluyveromyces lactis culture from Lallemand Specialty Cultures produces many volatile aromatic compounds generating fruity notes and reducing the bitterness of cheeses.
About our Kluyveromyces lactis
Kluyveromyces lactis KL is a yeast that has a number of functions in cheese making:
- Softens the curd
- Produces fruity (apple) flavor notes
- Its enzymatic action reduces the bitterness of cheeses.
- It consumes residual sugar, limiting post acidification
- For 250 L of milk
- Contents: K. lactis (yeast)
- Allergens: milk
- In the freezer
- Shelflife: app 1 year
Buying Kluyveromyces lactis?
Order your KL cuture at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage? Ask them in our chat, we’ll here to help!
Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)
During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.