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KAZU

Mesophilic farmhouse culture for semi-hard and soft cheeses. This culture blend contains an additional thermophilic culture (L. helveticus) that can aid in enhanced flavor and texture as the cheese ages. It will produce a slight "nutty" flavor found in aged cheddars and parmesan type cheese.

What is a DCU?

Farmhouse cheddar using cow or sheep milk.
Contains:
Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. lactis biovar. diacetylactis; Lactobacillus helveticus
 
SKU CH-3093-DN
Weight 0.60 oz
Starting at: $11.25
 
Size
Quantity
Used to make  Farmhouse cheddar using cow or sheep milk.
Usage Rate Hobby Level  1/4 tsp. per 2-5 gallons milk
Kosher status  OU Dairy Kosher
GMO Status  non-GMO
  • From Randal Stoker at 09/15/2015 12:42 PM
    Would this culture be adequate as a single culture for making a manchego style cheese from sheep milk? If not adequate as a single starter, what other starter cultures or flavor enhancement cultures would you recommend? We are seeking a nutty and high flavor manchego, iberico, or etorki style cheese made from 100% sheep milk.
    Hi Randal,
    The Kazu will work for a piquant pressed cheese, ie manchego. The MA4000 Series is what we normally suggest but using the KAZU instead of the MA4001 will definitely give you more of the nutty flavor you are looking for. You could always blend the Kazu with the Thermo C which would be like using the MA4000 but adding the nutty flavor. But once again the Kazu will work just fine on its own for a Manchego style cheese. Lipase powder is also usually added to this style of cheese.
    Hope this helps.
    Thanks,
    GetCulture Staff
  • From Foxtrot at 12/28/2014 8:02 AM
    I am having trouble figuring out when to use this culture. Is this ever used as the only culture in a hard/soft cheese? I notice there is no recommended usage rate. Can it be used when a small amount of Thermo culture is added such as in Manchego. When do you advise NOT to use this culture?
    Hello,
    The Kazu is a Mesophilic Starter culture blend which contains an additional thermophilic culture strain. The Kazu can be used by it's self when making a cheese that requires a mesophilic culture. You would use the Kazu over a more general Mesophilic Culture such as the MA or MM series when you would like to have a sweeter, nuttier flavor in your cheese. We do not suggest to use the Kazu when a recipe calls for a thermophilic starter culture. If you would like nuttier flavor in an Italian type cheese I would suggest the LH100 culture in addition to your Thermo starter culture.
    Hope this helps.
    GetCulture Support
  • From Gunilla at 09/13/2013 7:14 AM
    I need to correct my previous question. I think I may have asked what ratio to use with the MM culture to make cheddar, I meant using the MA culture. Or, can I use the KAZU culture alone to make cheddar? If so, what amount would I use?
    Hello,
    We recommend using the KAZU as an adjunct only in cheddar, with the MA, at between 10-25% the rate of the MA. You would not want to use the KAZU alone, as the Lactococcus lactis subsp. lactis biovar. diacetylactis in that blend, if you used KAZU at the rate of a primary culture, would cause too much gas production and eventual mechanical openings (cracks and holes) in your cheddar.
    Thanks!
    GetCulture Support
  • From Joe at 02/12/2013 7:19 PM
    Can this culture be used to add nuttiness to non-cheddar cheeses, for example with Tommes and Washed Rind cheeses?
    Hi Joe,
    You could, but we prefer using the LH100 (lactobacillus helveticus) to achieve the nuttiness in the cheese types you mentioned. Use the LH100 at a 1:4 ratio with your chosen starter culture (ie: MM series or MA series) -- for example, if you use 1/2 tsp. MM or MA, add 1/8 tsp LH100. Scale up or down as necessary and adjust LH100 amount to taste.
    Get Culture Support

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