Fresh Cheese Culture

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$7.99


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An aromatic mesophilic culture used in producing Cottage Cheese, Neufchatel, Chevre, and other soft cheeses. Also used as the culture in flavorful aged cheese varieties such as Blue Cheese and Baby Swiss. 

Eight packets of direct-set culture. Use as directed by your recipe or at the following rate: 1 packet per gallon of milk, 2 packets per 2-5 gallons, or 4 packets per 5-10 gallons.

Contains:

  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. cremoris
  • Lactococcus lactis subsp. lactis biovar. diacetylactis
  • Leuconostoc mesenteroides subsp. cremoris     


What is a Direct-Set culture?  Direct-Set cultures are a one-time-use culture, they cannot be recultured (i.e. perpetuated beyond the single batch).  Direct-Set cultures are often preferred by cheese makers as they require no maintenance or care.  Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make cheese. Most Direct-Set cultures contain multiple doses to inoculate multiple batches.

 

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  • From Phoebe Wickliffe at 2/23/2011 12:14 PM
    • I was just wondering about the Cheese culture for making cottage cheese. How much cheese can you make with one culture? Is it something that you can keep making more and more of, or do you have to keep buying the culture? Also wondering the same about the other cheese making kits.
    • With our fresh starter culture, you use one packet to make one quart of mother culture. To use that mother culture, you freeze it in ice cube trays, and use one cube per quart of milk to culture new batches of milk.

      When you run low on frozen starter cubes, you can freeze one batch of cultured product and use it as a new mother culture.

      So, it is a two-stage process - and theoretically it can be recultured indefinitely this way.
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  • From Ester at 10/27/2011 11:42 AM
    • Can this be made with raw milk by keeping a Mother Culture as done with the Buttermilk?
    • Our in house cheese expert says:
      Yup! I do this with cultures all the time. Just keep a pasteurized mother culture in the fridge and when you start to get low, make a new pasteurized mother culture.
    • Do you find this question helpful?  Yes   No
  • From Penny Morbitzer at 6/25/2013 11:57 AM
    • I just purchased the fresh cheese starter but there are no instructions or recipes on how to use this product. I want to make cottage cheese but don't know how. I have never made cottage cheese before so detailed instructions would be very helpful. Do you have a book that I could purchase that would give me the information I need. Thank you.
    • Here is a cottage cheese recipe from our website: http://www.culturesforhealth.com/how-to-make-cottage-cheese-recipe or another here: http://www.culturesforhealth.com/dry-curd-cottage-cheese

      You would use your fresh cheese starter as your mesophilic cyulture in the recipe.
    • Do you find this question helpful?  Yes   No
  • From Ilse at 11/4/2013 10:38 AM
    • I want to make a low-fat quark. Is this the best starter to use?
    • There are a variety of mesophilic cultures that will work for making quark. The Fresh Cheese Culture is certainly a good one! Here is our recipe for Traditional Quark: http://www.culturesforhealth.com/traditional-quark/
    • Do you find this question helpful?  Yes   No
  • From Lester at 2/6/2014 2:41 PM

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Customer Reviews

This works well. Review by Becky
Price
Value
Quality

I used this for the first time last evening and the milk is ready to drain for cheese. I will probably just add juice concentrate and freeze it for sherbet.

(Posted on 6/28/2014)

Easy to make soft cottage cheese Review by Konstantin
Price
Value
Quality

My wife had a culture from her friend that we kept reusing. Then, one sunny day i accidentally didn't put some culture aside and used all of it for cottage cheese. I looked online for a similar product and found this.
This culture is very similar to what we used. It is very easy to make cheese.


(Posted on 6/25/2014)



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