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Kefir Sample Pack- C45 & C46
Item #: CP-K -
Kefir Sample Pack - One Each of C45 & C46 We're very excited to offer this new Kefir sample pack of one C45 & one C46. Kefir is the oldest fermented milk known to mankind. Its name was originated from a turkish vocabulary... [more info...] |
Retail: $11.90
Price: $9.95
Availability: In Stock |
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Yogurt Sample Pack- Y1, Y3, Y5
Item #: CP-Y -
This is a sample pack of our Yogurt Cultures. With this item you will receive one each of the following Y1-Yogurt Bulgarian - 1 packet, Y3 Yogurt (DS) Creamy - 5 packets, and Y5-Yogurt (DS) sweet -... [more info...] |
Retail: $17.85
Price: $14.95
Availability: In Stock |
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Retail: $17.85
Price: $14.95
Availability: In Stock |
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Bacteria Linens (Red)1 pack
Item #: C10 -
Bacteria Linens (red mold) is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limburger and Muenster. It develops rapidly, ensures a good ripening, and... [more info...] |
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Buttermilk (DS) - 5 packets
Item #: C21 -
This is a thick, old-fashioned New England Buttermilk which can be made with skim or whole milk.The amount of character (acid, flavor, texture) can be controlled by increasing or decreasing time... [more info...] |
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Chevre(DS)-5pack
Item #: C20G -
A rich and creamy tasting fresh cheese from your goats milk. CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis... [more info...] |
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Creme Fraiche (DS) - 5 packets
Item #: C33 -
Add this to light cream for a delicious Creme Fraiche that may be served fresh or used in cooking. When drained slightly, it will even produce a creamy Mascarpone cheese. CULTURE INCLUDES: lactose,... [more info...] |
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Flora Danica(DS)-1pack
Item #: C11 -
This (mesophilic type) culture adds a buttery taste to any soft cheese such as Havarti, Gouda, Edam, Camembert, Brie, Feta, Blue, Buttermilk, Sour Cream, Cream cheese, Creme Fraiche and... [more info...] |
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Fresh Starter - 1 pack
Item #: C3 -
Used in producing Cottage Cheese, Pot Cheese, Neufchatel and other soft cheeses. It comes in one package and a mother culture must be incubated.CULTURE INCLUDES: Lactose, (LL) lactococcus lactis... [more info...] |
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Fromage Blanc(DS)-5 pack
Item #: C20 -
This starter culture has to be one of the most sensational finds we have made in all our years of cheesemaking. It is so simple even your children can make it. It is similar to cream cheese... [more info...] |
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Fromagina(DS)-5 pack
Item #: C31 -
Developed by Bob & Ricki Carroll, this is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or may be served by itself as a delightful, creamy rich spread. This is... [more info...] |
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Geotrichum Candidum (White) 1 pack
Item #: C7 -
This mold powder will produce a white to cream color surface and it plays a significant role in the ripening process for surface ripened cheese of the soft ripened or washed rind types. It... [more info...] |
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Kefir - Reculturable
Item #: C46 -
Kefir is the oldest fermented milk known to mankind. Its name was originated from a turkish vocabulary - Keif, which means pleasing sensation. It was originally produced in the Caucasian mountains.... [more info...] |
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Kefir - 2 packets
Item #: C45 -
Kefir has been called the "champagne of dairy products." Our kefir produces a rich, creamy drink with a bubbly effervescence which may be sweetened with honey or maple syrup to produce a refreshing... [more info...] |
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Mesophilic Starter - 1 packet
Item #: C1 -
Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. This culture comes as a single pack... [more info...] |
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Mesophilic(DS) - 5pack
Item #: C101 -
Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. This culture is added directly to your... [more info...] |
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Penicillium Candidum (White)1 pack
Item #: C8 -
Penicillium Candidum (white mold) is used to ripen and flavor Brie, Camembert, Coulommiers, and a variety of French Goat Cheeses. It produces a nice, white bloom on the surface of your cheeses. It... [more info...] |
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Penicillium Roqueforti (Blue)1/4oz
Item #: C9 -
Penicillium Roqueforti (blue mold) is used to ripen and give flavor to Blue, Gorgonzola, and Stilton cheeses. This mold gives an intense blue-green marbled interior, piquant aroma and creamy... [more info...] |
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Sour Cream (DS) - 5 packets
Item #: C30 -
Ricki's Sour Cream Starter will turn a quart of cream into delicious, thick, "old world" style sour cream. For a low fat substitute you can use this culture with low fat or skimmed milk.... [more info...] |
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Thermophilic (Italian) - 1 packet
Item #: C2 -
Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges. This culture comes as a single pack and a... [more info...] |
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Thermophilic (DS) - 5 packets
Item #: C201 -
Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges. This culture is added directly to your milk and... [more info...] |
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Yogurt Bulgarian - 1 packet
Item #: Y1 -
A delicious, rich, creamy and tangy yogurt which may be recultured. CULTURE INCLUDES: Contains live cultures s.thermophilus, l.bulgaricus, skim milk and/or lactose, lactic cultures, ascorbic... [more info...] |
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Yogurt (DS) Creamy - 5 packets
Item #: Y3 -
A delicious, creamy yogurt that is simple to make and wonderful to eat. Works very well with store-bought or goats milk. CULTURE INCLUDES: Lactose, milk, streptococcus thermophilus,... [more info...] |
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Yogurt (DS) sweet - 5 packets
Item #: Y5 -
A creamier, richer and sweeter yogurt. CULTURE INCLUDES: Lactose, Dry milk powder, (ST) Streptococcus thermophilus, (LB) Lactobacillus delbrueckii subsp. bulgaricus, (LA) Lactobacillus... [more info...] |
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Mesophilic- Large Pack
Item #: MA 011 -
Used in making a variety of semi-soft and fresh cheeses including Cheddar, Colby, Monterrey Jack, Feta and Chevre. CULTURE INCLUDES: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp.... [more info...] |
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Mesophilic w/ Thermophilic- Large Pack
Item #: MA4002 -
This is what is commonly referred to as the 'Farmstead culture.' It is predominantly a blend of standard mesophilic lactic acid cultures similar to MA 011 to develop the primary acidity. It also... [more info...] |
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Mesophilic- Large Pack
Item #: MD 088 -
Used in combination with other mesophilic cultures to enhance the flavor in fresh cheeses and soft ripened cheeses: Brie/Camembert, Chevre and Blue. This culture is not normally used just by... [more info...] |
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Mesophilic- Large Pack
Item #: MM 100 -
Used in making a variety of soft ripened and fresh cheeses including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and ChevreThis is the mesophilic culture to use for a more pronounced... [more info...] |
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Thermophilic- Large Pack
Item #: TA 061 -
A Thermophilic acid producing culture for typical hard, Italian & Swiss cheeses such as Parmesan, Romano, Mozzarella, Provolone, Emmenthaler/Swiss.Effective Temperature range is 68°- 125°F with... [more info...] |
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