Happy Cheese Makers Since 1978
Price: $6.95
In Stock


    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 subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris

    YIELD: Each packet will make 1 quart of prepared culture.

     To 1qt sterilized milk cooled to 86ºF, add 1 packet, mix, and let set undisturbed 12-15 hours. Use within one week. Freeze any culture that will not be used in one week in ice cube trays. To reculture: to 1 qt sterilized milk, cooled to 76F, add 1 cube of prepared starter and repeat process given above.

    STORAGE: Keep packages in the freezer, they will last up to 2 years.

    DISCOUNTS: If you really love these you can buy 12 or more packets and you will receive our price break of $4.00 for each packet.




    Description of Components 

     X Wheat  
       X Other Cereals containing gluten  
       X Crustaceans   
       X Eggs  
       X Fish  
       X Peanuts   


     X   Milk (including lactose)
       X Nuts  
       X Celery  
       X Mustard  
       X Sesame Seeds  
       X Sulphur Dioxide & Sulphits (> 10 mg/kg)  
       X Lupin  
       X Molluscs  


    Overall Customer Rating of 1 Reviews:
    Madison, WI

    Wonderful product!

    • flavor
    • ease of use
    I purchase this starter culture to make cream cheese to demonstrate fermentation during the biology class I teach. I had never made my own cheese before, but I thought I would try it, because you can make cream cheese at room temperature with very litte preparation ahead of time. The starter culture worked perfectly and produced some flavorful, tangy cream cheese. I highly recommend this product for use in a biology lab or at home. I am inspired to try my hand at some more challenging cheeses for my own consumption.