Questions on Mesophilic Direct Set Culture

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• From Alisha at 12/9/10 7:27 PM
  • Does this contain malto dextrin?
  • No, this culture does not contain Malto Dextrin.
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• From ph at 3/20/11 7:13 PM
  • How do you make this cheese? Do yo have a how-to video? Is it as easy as kefir or yogurt?
  • This culture can be used to make a variety of cheeses. There are instructions included with the product, but we don't yet have any cheese-making videos. (We're working on it!) There are some cheese-making FAQs here: http://www.culturesforhealth.com/expert-advice/Cheese_Making/Cheese-Making-FAQ.html, and we do have some books available as well.
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• From Michelle at 8/2/11 9:47 PM
  • Is this product available in a larger measure?
  • Hello Michelle,
    
    At this time, we do not sell this culture in a larger measure.
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• From KC at 11/14/11 6:48 PM
  • Does this starter contain dairy? I am trying to make a non-dairy cheese with nut milks for people with dairy allergies.
  • The carrier for this starter is sucrose and maltodextrins. No dairy is involved.
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• From Robin at 2/17/12 9:00 AM
  • How is this different from the Chevre or Feta cultures?
  • The direct set mesophilic culture contains more strains of bacteria than the chevre or feta cultures. You can certainly use the chevre or feta cultures in the same way as you would use a mesophilic culture, since chevre and feta ARE mesophilic (cool temperature loving) cultures. However, you won't get the same depth of flavor in your hard cheeses, and your chevre and feta won't have quite the same "tang".
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• From Kathy at 5/1/12 8:25 AM
  • To make cheddar cheese, do I skim the cream (fat) off the raw milk first or do I leave it in the milk? Or does it matter?
  • Definitely leave it in! Also give the cultured milk a good stir before adding rennet. If you skim the cream off, your cheddar will be very dry and crumbly and won't press properly.​
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