Loading..

Product was successfully added to your shopping cart.

5

Product was successfully added to your comparison list.

"Flora Danica is my favorite fresh cheese starter for goats milk."

I have found Ricki Carroll's book to be an indispensible resource for my cheese making efforts. I tried out many recipes for both aged and fresh cheeses. For the fresh cheeses, I used several types of chevre starters, and fromage blanc with success. In Ricki's book, she has a "Note:"...

- bamboola

Mesophilic Direct-Set Starter Culture Flora Danica

SKU: 6838
Flora Danica Mesophilic Starter Culture
$12.99

Availability: In stock

You Can Do This
When you buy this product you get FREE ACCESS to: 280-page Cheesemaking eBook including 50 recipes plus hundreds more articles, recipes, and how-to videos.

Description

Details

A mesophilic starter culture used for specialty cheeses, sour cream and cultured butter including goat milk cheese, havarti, gouda, baby swiss, edam, blue cheese, cream cheese, cottage cheese, creme fraiche and other fresh cheeses. Flora Danica gives cheeses a buttery flavor.

  • 50 unit bulk packet (see more below)
  • Usage Rate: Use at the rate directed by your recipe.
  • This is a direct-set (single-use) culture, no maintenance required.

 

Ingredients

  • Cultures: (LL) Lactococcus lactis subsp. lactis, (LLC) Lactococcus lactis subsp. cremoris, (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis, (LMC) Leuconostoc mesenteroides subsp. cremoris.
  • May contain lactose or maltodextrin as a carrier.

 

Storage Information

Store in the refrigerator.

 

What exactly does the unit mean?

The unit of measurement is a formal cheesemaking unit of measurement provided by the manufacturer. Rather than measuring the culture packets by volume, this measurement reflects the activity level of the cultures within the packet. Due to variations across cheese recipes, this measurement scale does not indicate the number of doses or batches contained within a packet. Be sure to always use the amount of culture recommended in your specific recipe.

 

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.

 

Actual product may differ from image shown above.

 

Additional

Additional Information

UPC No

Reviews

10 Reviews For "Mesophilic Direct-Set Starter Culture Flora Danica"

Items 1 to 10 of 16 total
  1. Made a great tasting cheese.

    by Barb on 07/04/2017

    Quality
    Price
    Value

    I really liked the taste of the goat milk cheese I made using this.

  2. Great flavor!

    by Deneen on 09/18/2016

    Quality
    Price
    Value

    I used this to make cottage cheese. It made a creamy buttery flavored cheese that was fantastic. Will definitely use again.

  3. Great culture

    by Criss on 04/28/2016

    Quality
    Price
    Value

    This is an amazing product I make the best goat soft cheese. It comes out every time. Thanks

  4. I love this stuff for cultured butter

    by scooter123 on 08/24/2015

    Value
    Quality
    Price

    So, I saw someone use this to make cultured butter and let me tell you what this is amazing! I really love the flavor this imparts to my butter, so delicious. I would recommend this for anyone who is looking for something to make cultured butter with it gives it kind of a sour cream taste almost...so good!!

  5. good product

    by Teresa on 08/21/2015

    Value
    Quality
    Price

    It worked well and my cheese turned out really good. I'm very happy with the product.

  6. Great for cream cheese

    by SeaCheese on 02/23/2015

    Quality
    Price
    Value

    I've been using this culture to make my cream cheese for the last 9 months. The culture seems very dependable when used per the recipe here, although I often extend the incubation to 24 hours. I use 3/4 whole milk and 1/4 cream and the result is a pleasantly mild cream cheese with a light acidity and slightly buttery flavor. Indispensable, I never buy cream cheese anymore.

  7. we love it

    by GIN on 01/28/2015

    Quality
    Price
    Value

    I used Flora Danica to make sour cream! We love it and its delish!
    Only 1/8 teaspoon on quart of cream and 24 hrs later we have homemade sour cream – great product!!

  8. Great product

    by mimiwood1 on 11/28/2014

    Value
    Quality
    Price

    A great product at a terrific price! The quality is the same as the other outstanding products I purchased from Cultures for Health.

  9. Amazing stuff!

    by Tina on 09/21/2014

    Value
    Quality
    Price

    Thanks for making this available,I do wish you would send instructions with it and it did not arrive in a cold insulated package even though it was at the the hieght of a hot summer. I was afraid it could be killed but those little grains are amazing! I put 1/8 th teaspoon into 2 quarts of raw cream in a large glass bowl,stir lightly several hours later then each time I peek under the cloth I can tell it is cultering my cream into a thick,flavorful future butter. After 24 hours of counter cultering I put it into the fridge for a good chilling then proceed to make butter in the blender. YUM!

    Note from CFH: Flora Danica is used to culture a variety of different products. Recipes are available on our website.

  10. good stuff!

    by WendP on 09/02/2014

    Value
    Quality
    Price

    I made my first feta a couple of weeks ago. Holy smokes, it's good!
    I'm looking forward to making more kinds of cultured dairy products with it.

Items 1 to 10 of 16 total

Write Your Own Review

Quality

Price

Value

Ingredients

Ingredients

  • Cultures: (LL) Lactococcus lactis subsp. lactis, (LLC) Lactococcus lactis subsp. cremoris, (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis, (LMC) Leuconostoc mesenteroides subsp. cremoris.
  • May contain lactose or maltodextrin as a carrier.

Questions

Questions on Mesophilic Direct-Set Starter Culture Flora Danica

Sort by Ascending
10 Item(s)
  • From Tracy Lichlyter at 2/23/2018 11:25 AM
    • Can this culture be used in making yogurt?
    • No, this culture is designed for cheese. Its bacteria would compete with the yogurt bacteria and would not work.
    • Do you find this question helpful?  Yes   No
  • From Courtney at 4/6/2015 8:06 AM
    • Typically how long will the culture last once the packet is opened? I'm interested in making my own cream cheese but am concerned that most of the culture will go bad before I can use it all.
    • Once opened, the culture should be stored in a well-sealed container in the freezer. It should last up to a year this way.
    • Do you find this question helpful?  Yes   No
  • From Karpis Barseghyan at 10/22/2014 10:51 PM
    • 1 unit its for 1gallon? 50 unit for 50 gallon!
    • The bulk packet can be used to inoculate 500 liters (132 gallons) of milk.
    • Do you find this question helpful?  Yes   No
  • From Deb at 4/6/2013 9:29 PM
    • Does this product need the addition of rennet to work?
    • This product does not contain rennet, so if the cheese recipe you're using calls for rennet, you'll need to add it separately.
    • Do you find this question helpful?  Yes   No
  • From Keri at 3/8/2013 11:48 AM
    • I'm looking for a cheese culture for swiss cheese that can be perpetuated from batch to batch. Does such a thing exist?
      Thank you
    • We don't recommend a reusable culture for Swiss Cheese. We recommend using a direct-set thermophilic culture along with the Propionic Shermanii Culture. You will find a recipe here: http://www.culturesforhealth.com/how-to-make-swiss-cheese-recipe/
    • Do you find this question helpful?  Yes   No
  • From Chris P at 2/16/2013 8:26 AM
    • How much flora danica do you suggest for a 1 gal cows milk Brie?
    • Use 1/4 teaspoon for 1 gallon of cow milk.
    • Do you find this question helpful?  Yes   No
  • From Matthew at 2/1/2013 11:28 AM
    • How much Flora Danica should be used to inoculate one pint of raw cream with the intent of making cultured butter? How long should the inoculated cream be held at the culturing temperature. What is the culturing temperature?
    • Heat the cream to 77°F, and add 1/8 teaspoon of Flora Danica culture or Mesophilic Aromatic Type B culture to up to a gallon of cream. (Do not use less than 1/8 teaspoon even if you are only culturing a pint of cream.) Mix well to evenly distribute the starter culture in the cream. Incubate the mixture at 74-77°F for 12 hours.

      You will find specific instructions for making cultured butter here: http://www.culturesforhealth.com/how-to-make-cultured-butter/
    • Do you find this question helpful?  Yes   No
  • From bfields at 12/6/2012 5:05 PM
    • can the flora danica culture be used with raw milk?
    • Yes, Flora Danica is compatible with raw milk.
    • Do you find this question helpful?  Yes   No
  • From laurie at 10/16/2012 12:52 PM
    • how many teaspoon or ounces are there in 50 units?
    • There are 3-4 tablespoons in the 50-unit package of culture.
    • Do you find this question helpful?  Yes   No
  • From Tryagan at 8/4/2012 12:38 PM
    • How much of the Flora Danica is used per gallon of goat? milk?
    • The amount of culture used depends on the type of cheese you are making. While using goat's milk versus cow's milk shouldn't change that amount, in general goat's milk yields a slightly lesser amount of finished product.
    • Do you find this question helpful?  Yes   No

Ask Your Own Question