R704 is a mesophilic starter culture designed for fast lactic acid production without carbon dioxide formation, helping create cheeses with a smooth, closed texture. It is well suited to varieties such as Cheddar, Colby, Leicester, Monterey Jack, Greek-style crumbly Feta and cottage cheese.

Contains the following bacteria:  Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis,

Available in the following sizes: 10u which is sufficient for around 100 L of milk, 50u sufficient for around 500 L of milk and 500u sufficient for around 5,000 L of milk.  These amounts are a simple guide only as different recipes and different cheeses will call for different amounts of culture.  This is a very strong culture so you will be measuring tiny amounts / batch

Store in the freezer and do not thaw prior to use, just allow it to rehydrate on the surface of your milk for 5 minutes before gently mixing it in (DVS).