Mesophilic Direct Set Culture

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Mesophilic Direct Set Starter Culture for Cheese Making

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For semi-soft and fresh cheeses including Cheddar, Colby, Monterey Jack, Feta, Chevre, etc.

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.


  • (LL) Lactococcus lactis subsp. lactis
  • (LLC) Lactococcus lactis subsp. cremoris
  • Sucrose
  • Maltodextrins


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.

Questions on Mesophilic Direct Set Culture

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  • From Miranda at 2/6/13 4:00 AM
    • I'm unable to get raw milk on Oahu. Is it possible to make a soft cheese with this culture from pasteurized, homogenized milk ("store-bought" milk from the cold dairy case)?
    • This culture will work well with store-bought homogenized, pasteurized milk however, ultra pasteurized (UP) or ultra high temp (UHT) milk would be problematic.
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  • From Dariela at 6/9/13 1:15 AM
    • Can this be used with non dairy milks? Any recommendations for which milk will yield a decent tasting result? My infant son is allergic to milk and I make most of his food from scratch. I'm looking to make some cheese to give him a little more variety to eat. Thank you!
    • This cheese culture is not well-suited for making non-dairy cheeses.
    • Do you find this question helpful?  Yes   No
  • From Shane at 7/9/13 6:24 PM
    • is the mesophillic direct set culture gluten free? Does it come from a dedicated gluten free facility?
    • While this culture does not contain any gluten, it does not come from a dedicated gluten-free facility.
    • Do you find this question helpful?  Yes   No
  • From aakash at 9/30/13 12:10 AM
    • is this product vegetarian or vegan , as in contains no animal product. and can be used for making cheese
    • This product is cultured on lactose/milk. It is vegetarian, not vegan.
    • Do you find this question helpful?  Yes   No
  • From Ndeye Fatou at 2/5/14 10:17 PM
    • Hello,

      I would like to know if the dairy contained in the product is from pork or not.

      Thank you,
      Ndeye Fatou
    • The dairy in the yogurt starters is from cows.
    • Do you find this question helpful?  Yes   No
  • From Chris at 2/6/14 1:08 AM
    • It is my understanding that maltodextrin is made from corn. Do you know whether this maltodextrin is non-GMO?
    • All of our cultures are non-GMO.
    • Do you find this question helpful?  Yes   No
  • From Janet at 3/13/14 9:16 PM
    • How much cheese will this make?
    • The amount of cheese made depends on the recipe used. Most recipes call for 1 to 2 packets for 2 gallons of milk. 4 packets can be used to culture up to 10 gallons of milk. So one box of culture can be used to culture anywhere from 8 to 20 gallons of milk, resulting in an average yield of 8 to 20 pounds of cheese.
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Customer Reviews

great Review by Lyn
this worked great (Posted on March 30, 2014)
Perfect! Review by Kelly
My first try at cheese making! The culture arrived quickly even in the holiday rush. The culture worked great for goat cheese and I have had very positive feedback from my tasters. (Posted on December 30, 2013)
Mesophilic culture is the best! Review by Happy Chef
The Mesophilic culture works perfectly everytime for the goat chevre. It gives me the greatest yield and creamiest texture. It is truly excellent also for my feta!

I love it! (Posted on December 23, 2013)
good review Review by Jeanie
I've used this before and I really like the ease of use and it makes tasty cheese. (Posted on December 3, 2013)
Happy with product Review by Marti
Product came quickly and has worked perfectly.
(Posted on November 11, 2013)
Mesophilic culture Review by Auggie
This is a very versatile culture. I made a farmers cheese for a customer and she said it was the best she tasted in 30 years of perogi making. (Posted on January 10, 2013)
View More Reviews >>

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