Cheese Cultures produce acidity in milk & add flavor to cheese.
Proper acid development is important in preserving cheese. They come 2 ways, Direct
Set and Mother (re-culturable). Mother cultures are made in advance, Direct Sets are
added right into the milk, saving both time & accuracy. Kept frozen they have a 2yr. life.
||Mesophilic Cheese Culture (Direct Set)
- Used in producing Cheddar, Monterey Jack, Gouda, Edam, Muenster, Colby and Blue. One pack is
used for up to 2 gallons of milk.
CULTURE INCLUDES: s.lactis, s. cremoris.
||Thermophilic Cheese Culture (Direct Set)
- Used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian and Swiss style cheeses.
One pack is used for up to 2 gallons of milk.
CULTURE INCLUDES: s. thermophilus, d.s.lactis, helveticus.
||Fromage Blanc- A soft, creamy spreading cheese similar to cream cheese with
a delightfully rich flavor. So simple to make even kids can make it. One pack sets 1 gallon of milk & yields 2 lbs. of cheese.
CULTURE INCLUDES: s.lactis, s.creamoris, l. biovar diacetylactis and rennet.
Buttermilk- This is a thick, old-fashioned New England Buttermilk which can be made with skim or whole milk.
The amount of character (acid, flavor, texture) can be controlled by increasing or decreasing time and/or temperature.
Each packet sets 1-2 quarts of milk and makes 1-2 quarts of buttermilk.
CULTURE INCLUDES: : lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris.
Cream Fraiche- Add this to light cream for a delicious Creme Fraiche that may be served fresh or
used in cooking. When drained slightly it will even produce a creamy Mascarpone cheese.
Each packet will set up to 1 quart with a yield of approximately 1 pound.
CULTURE INCLUDES: malto dextrin, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. lactis, lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme.
||Chevre - Direct Set- A rich and creamy tasting fresh cheese from your goats milk.
1 packet sets 1 gallon of milk and makes approximately 2 pounds of cheese
CULTURE INCLUDES: s.lactis, s. cremoris, s. lactis biovar diacetylactis, malto dextrin and vegetable rennet.
||Flora Danica (Re-Culturable) -
This culture adds a delicious taste to any soft cheese, great for use in Camembert, Brie, Feta & Blue. 1 pack is enough to direct set
50gal of milk. May be used as a direct set or a mother culture.
CULTURE INCLUDES: s.lactis, s. cremoris, s.lactis biovar diacetylactis,
Kefir has been called the "champagne of dairy products." Kefir produces a rich, creamy drink with a bubbly effervescence which may be sweetened with honey or maple syrup to produce a refreshing and nutritious dairy treat.
This culture can be used with cow, soy or goat milk. One packet will culture 1 gallon of milk.
CULTURE INCLUDES: l. cremoris, l. plantarum, s. lactis, s. cremoris, s.
diacelilactis, saccharomyces kefir, skim milk powder, ascorbic acid
NOTE: This culture can be re-cultured but it is a complex culture (many different cultures) and is very difficult to get consistent results without good temps and time controls on the ripening.
||Sweet Yogurt Culture -
A creamier, richer and sweeter yogurt. CULTURE INCLUDES: Lactobacillus acidophilus, Bifidobacterium species, Steptococcus
thermophilus, Lactobacillus delbrueckii subsp, non-fat dry milk, lactose, malto dextrin and autolyzed yeast. Each packet
will set up to 2 quarts of milk.
||Bulgarian Yogurt Culture -
A delicious, rich, creamy and tangy yogurt which may be recultured.
Culture contains live cultures s.thermophilus, l.bulgaricus, skim milk and/or lactose,
lactic cultures, ascorbic acid. Each packet will set as little as 1 quart to as much as
1 gallon of milk.