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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,
Limberger and Muenster. It develops rapidly, ensures a good ripening, and produces...
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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.
CULTURE INCLUDES: s.lactis, s.cremoris, l.b.diaetylactis, m.s.cremoris, malto dextrin.
YIELD: Each...
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Chevre(DS)-5pack
Item #: C20G -
A rich and creamy tasting fresh cheese from your goats milk.
CULTURE INCLUDES: s.lactis, s. cremoris, s. lactis biovar diacetylactis, malto dextrin and vegetable rennet.
YIELD: 1 packet sets 1...
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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:...
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Flora Danica(DS)-1pack
Item #: C11 -
This 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 Cultured Butter. This culture...
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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: s.lactis, s. cremoris, s.lactis...
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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 with a...
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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...
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Geotrichum Candidum (White) 1 pack
Item #: C7 -
This mold powder is a white to cream color and it plays a significant role in the ripening process. It greatly influences the appearance, structure and flavor of Brie and Camembert, along with a...
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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...
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Mesophilic Starter - 1 packet
Item #: C1 -
Used in producing Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, Farmhouse Cheddar and many other moderate temperature cheeses. It comes in one package and a mother culture must be...
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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.
CULTURE INCLUDES: s.lactis, s. cremoris,...
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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 is...
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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...
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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.
CULTURE...
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Thermophilic (Italian) - 1 packet
Item #: C2 -
Used to make Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and many other Italian and Swiss cheeses, which grow in higher temperature ranges. It comes in one package, and you must incubate a...
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Thermophilic (DS) - 5 packets
Item #: C201 -
Used in making Parmesan, Romano and Swiss and other Italian style cheeses. This culture is added directly to your milk and takes all the muss and fuss out of the culturing process.
CULTURE...
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Mesophilic- Large Pack
Item #: MA 011 -
This mesophilic culture will provide the essential acidity without gas production. These are sometimes referred to as homofermentive.This is the culture to use when you want a clean cheese flavor and...
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Mesophilic w/ Thermophilic- Large Pack
Item #: MA4001 -
This is what is commonly refered to as the 'Farmstead culture.' It is predominantly a blend of standard mesophilic lactic acid cultures similar to MA 001 to develop the primary acidity.It also...
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Mesophilic- Large Pack
Item #: MD 088 -
This culture is used in combination with other mesophilic cultures. It is a very slow acid producer and is usually used with MA011. This culture enhances the buttery flavor and produces small eyes in...
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Mesophilic- Large Pack
Item #: MM 100 -
This culture contains the 2 primary cultures of MA 011 but the diacetylactis will produce CO2 and a butter like flavor/aroma. In a cheese such as Gouda or Edam it will provide the typical small round...
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Thermophilic- Large Pack
Item #: TA 061 -
This culture works quite well for high temperature scalded cheeses. The effective temperature range is 68°- 125°F, with an optimum growth at 104°-108°F.
Many cheeses of this style are heated to very...
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