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 with a wide range of soft, semi-hard and hard cheeses. These 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 litre of starter solution, which is enough to produce over 30 batches of cheese! The starter solution can be frozen in ice cube trays for future use.