Technical name and contents
KL71 contains Kluyveromyces lactis yeast
KL71 can be used alone or works better if used in conjunction with PR 35 and/or SX 035 (for soft cheese) or PP 79 and/or SX 035 for harder cheese.
- Grows well on cheese to neutralise the surface acidity to allow ripening cultures such as white mould and washed rind bacteria to grow better and faster than if KL Yeast was not added
- Contributes its own flavour in the form of: alcohol-like, sweet smelling fruits such as pineapple, orange, and pear, sulphurous (onion, garlic), savoury bouillon-like
- K. lactis is the most acid tolerant of all the three yeasts and it will be the fastest growing one if the pH of the curd is very acidic when the cheese is removed from the mould on day 2 eg Fresh lactic (Langres, Epoisse, St Marcellin), White Mould, Washed Rind
- The CO2 produced helps to keep the curd open during the ripening of blue cheeses and has an acid neutralising affect which assists mould growth
- K. lactis grows on the surface and in the cheese but does not produce a rind
Add ¼ ‘drop’ mini-spoon (the mini spoon is 1/16 teaspoon) to 4 litres of milk at the same time the lactic starter cultures are added. This rate can be doubled or tripled for a stronger effect, but it is strongly advised to start with a smaller dosage initially to gauge your personal preference. Sprinkle directly onto the milk
Caution: The addition of too much yeast to the milk may cause an overproduction of CO2, leading to a spongy curd, and some bitter flavours.
Freeze-dried in resealable bottle
in Freezer (-18°C)