Dear Reader:

We like you to know that we have added a new product from Danisco to our product line.

This is for making eyes (holes) in your cheese such as Emmental, Baby Swiss, American style cheese, Maasdam types etc.

If you like spec sheet for this product then please do not hesitate to contact us.

If you like us to email you a recipe Gruyere and spec sheets please send  request to egon@danlac.com

This will help you find the starter culture rate and the ingredients to use.

Another way is to go to www.danlac.com/store  and search by cheese recipe and scoll down and that way find the ingredients needed.

HOMOGENIZING OF CHEESE MILK:   Homogenizing of cheese milk is used for the following types of cheese:  Blue Cheese, Feta, Romi, Dimiyati, Akawi, Nabulsi, Baladi and similar cheese.    By means of homogenization, fat globules are broken down into smaller

Frequently asked questions on Yogurt and Cheese making:

Yogurt

Q. Are live bacteria necessary for yogurt?

Just about any type you wish can be used for making greek style yogurt. It is basically a higher level of solids in the yoghurt achieved by fortifying the milk prior to making yoghurt or draining whey off through cheese cloth.

Kefir culture , Set Milk starter, Vegetable culture starter, Yogurt L+, Yogurt natur & rennet tablets are now available in the US from :

Wilderness Family Naturals

99 Edison Blvd., Suite 1, Silver Bay, MN 55614

Tel (800) 945-3801

http://www.wildernessfamilynaturals.com/

Question:

 I would like to purchase some yogurt starter for home use (1L batches) that would produce a thick yogurt with probiotic bacteria including Acidophilus and Bifido.  Can you tell me which product that would be and a price, including the price per batch?