Mesophilic Direct Set Culture

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$7.99

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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.

Contains:

  • (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.

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Questions on Mesophilic Direct Set Culture

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  • From Sarah at 9/19/2014 1:32 PM
    • Some direct set cultures I have seen can be used to make a reculturable starter. Can this one? If so, do you have instructions for culturing? Thanks!
    • This can be used to make a reculturable "mother" starter. Here are the instructions for that process: http://www.culturesforhealth.com/making-keeping-mother-cheese-culture
    • Do you find this question helpful?  Yes   No
  • From Deborah at 6/12/2014 1:00 AM
    • Can this product be used with soy milk and vegetable rennet? Is it dairy free; I am allergic to dairy/
    • This product is designed for use with dairy milk. We would normally encourage experimentation but with a dairy allergy, I would encourage you to check out the wonderful non-dairy cheese recipes in this book: http://www.culturesforhealth.com/artisan-vegan-cheese-book.html
    • Do you find this question helpful?  Yes   No
  • From Lea at 6/4/2014 6:37 PM
  • From Janet at 3/12/2014 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.
    • Do you find this question helpful?  Yes   No
  • From Chris at 2/6/2014 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 Ndeye Fatou at 2/4/2014 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 aakash at 9/30/2013 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 Shane at 7/9/2013 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 Dariela at 6/9/2013 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 Miranda at 2/6/2013 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.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Tasty Cheese! Review by Tamarah
Price
Value
Quality

I'm new to cheese making, so consider that when reading this. I have made three batches of cheese with this culture. They have all turned out with different consistencies from rather thin to thicker to just right. I'm wondering if the age of the milk I'm using is making the difference?? The thinner cheese was fresher. The taste of the 'just right' cheese was a little tangier too! Great Product!!

(Posted on 6/12/2014)

Mesophilic Culture Review by Farmwife
Quality
Price
Value

Worked very well. Price is a little higher than other places, but worth it.

(Posted on 6/3/2014)

Very happy Review by Deb
Price
Value
Quality

I haven't used the product yet but I am very happy easy to order and arrived fast love your recipes for cheeses wait for my feta to age them I will see! Look great!

(Posted on 5/9/2014)

great Review by Lyn
Quality
Price
Value

this worked great

(Posted on 3/30/2014)

Perfect! Review by Kelly
Quality
Price
Value

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 12/30/2013)

Mesophilic culture is the best! Review by Happy Chef
Price
Value
Quality

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 12/23/2013)

good review Review by Jeanie
Price
Value
Quality

I've used this before and I really like the ease of use and it makes tasty cheese.

(Posted on 12/2/2013)

Happy with product Review by Marti
Price
Value
Quality

Product came quickly and has worked perfectly.

(Posted on 11/11/2013)

Mesophilic culture Review by Auggie
Price
Value
Quality

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 1/10/2013)



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