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These easy use, single batch direct set culture packs are great for the beginning cheesemaker, kids, and hobbyists who find it difficult to get through a whole commercial size package of culture. They also contain rennet enzyme, which means even less excess bulk ingredients on hand when life gets busy and cheesemaking activities need to be put on the back burner.
We stock an assortment of these single batch packages for various cheese recipes in Say Cheese! A Kid’s Guide to Cheese Making with Recipes for Mozzarella, Cream Cheese, Feta & Other Favorites and Ricki Carroll's Home Cheesemaking.
Lactic Acid Producers
CO2 and Diacetyl Producers
*Also produces Lactic Acid
YIELD: 1 packet sets 1 quart of Light Cream or Half & Half.
DIRECTIONS: Heat 1 quart of pasteurized Light Cream or Half & Half to 86ºF. Add 1 packet, let re-hydrate 2 minutes then stir to dissolve. Cover and let set at 72ºF for 12 hours or until thickened. Refrigerate and enjoy! Or for a mascarpone type cheese, ladle curds gently into a cheesecloth or butter muslin lined colander, hang & drain for 4-6 hours.
THIS CULTURE INCLUDES: lactose, (LC) lactococcus lactis subsp. cremoris, (LL) lactococcus lactis subsp. lactis, (LD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme.