This freeze-dried blend comprises 4 selected bacteria (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis biovar. diacetylactis and Leuconostoc mesenteroides subsp. cremoris) to ensure consistent results.
These cheese making cultures 'ripen' the milk, rendering it acidic and in the correct form for the rennet to do its job - turning milk into curds and whey.
The contents of the sachet are simply mixed with milk according to the accompanying instructions to produce one liter (2.1 US pints) of starter solution, which is enough to inoculate over 30 batches of cheese!
Here are the recipe and directions to create the Cheese Starter Solution.