Cultures for Cheese Making.

(10 customer reviews)


19 in stock

SKU: SKU17545 Categories: , Tags: ,
EAN: 7106972006378


Cultures for Cheese Making. Mesophilic. Also used for buttermilk.

You can make your own cheese!

Use our quality starter and be assured of success every time. 1 sachet good for 1 litre of milk. You use this litre as a mother culture. This means you inoculate from this litre more milk. If done properly it lasts a long time.

Not suitable for Vegans.

There are 3 sachets in the envelope with Cultures for Cheese Making. Mesophilic.
Instructions included.
Store in the freezer.

How to make a Mother culture

Put a well cleaned thermos flask full of hot boiled water, in order to sterilise and to warm it. Use a litre of sterile milk or heat a litre of fresh milk up to 90 °C and afterwards let it quickly cool down, for example by stirring the pan in a bowl with cold water. 1 packet of starter has to be dissolved in 1 litre of milk. Mix a cup of the sterile milk and the culture very well, pour out the hot water from the thermos flask and put the culture solution with the rest of the milk (temperature of the milk should be 20 °C for cheese culturelture). Then close the flask in order to prevent contamination.

The ripening of the cheese culture will take20-24 hours. The culture is ripe when it tastes fresh and sour. Then keep it cool.

Divide the 1 litre culture in units of 100-200 ml. or so. A good way is to put it in containers in the freezer. You take out units as you need them. The last one you use again to do the process as just outlined before. In theory this could go on forever. But as it is inevitable that small contaminations will occur, after a number of times the culture has the wrong composition and a new culture has to be used.



description multi species DL culture

Lactococcus lactis

Lactococcus cremoris

Lactococcus lactis subsp. diacetylactis

Leuconostoc mesenteroides subsp. cremoris

character fast acidifying starter fermented milk
packaging PE-Al-PET laminated foil
fermentation dosage: 1 sachet / l UHT-milk

incubation and fermentation temperature:

24 °C pH-value after 20 h: 4,55 ± 0,10

Additional information

Weight 0.05 kg

10 reviews for Cultures for Cheese Making.

  1. Peter P. (verified owner)

    Fast efficient service. Many thanks.

  2. Desnee Pyatt (verified owner)

  3. lilian scobie (verified owner)

    Easy to use. Instructions clear and precise.

  4. PETER CONTI (verified owner)

    tasty cheese ,really nice

  5. Liz E. (verified owner)

  6. Edward Nelson (verified owner)

    Does exactly what it says on the packet

  7. Peter (verified owner)

    Well packaged and a quick delivery, so can’t be faulted.

  8. Richard berry (verified owner)

  9. Anna Mackay (verified owner)

    The starter arrived quickly with instructions as to how to activate it. Nothing about how much to use, but when I asked about amounts I got a quick answer (100ml. for 10l. of milk). So on with the cheesemaking and all good so far.

  10. Donald (verified owner)

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