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Specialty Cheese Cultures

It is sometimes inconvenient to make certain products using straight culture and rennet since they require very little of each for coagulation. For example, products such buttermilk and sour cream are usually made in quart rather than gallon quantities, thus requiring amounts of culture and coagulant that are very difficult to measure out on the small scale.

To address this, there are specialized cultures premeasured and packaged for home use. These contain the appropriate amounts of culture and vegetarian rennet with maltodextrin used as a packaging aid. They are typically for 1 quart to 1 gallon quantities of milk or cream and may not be recultured due to the rennet addition.

Kefir Culture 2 pack $5.95 

Each packet will culture 1 gallon of cow, goat or soy milk.

Contains: L. cremoris, L. plantarum, L. lactis, S. cremoris, S. diacelilactis, saccharomyces kefir, skim milk powder, ascorbic acid

Kefir has been called the champagne of dairy products. Our kefir produces a rich, creamy drink with a bubbly effervescence. The cultures used to make kefir are unique in that they are a combination of lactic acid bacteria and yeasts, producing both lactic acid and small amounts of alcohol at the same time. This culture can be used with cow, soy or goat milk. You may use skim, reduced fat or whole milk. It may be re-cultured. This Kefir culture is a combination of beneficial yeast and bacteria that are isolated from kefir grains and cultured to produce the shelf-stable freeze-dried product.

To Make Kefir

Heat 1 gallon of pasteurized milk to 86 F. Remove from heat. Sprinkle contents of 1 packet of Kefir starter over milk surface and allow to rehydrate for 2 to 3 minutes before stirring it in thoroughly. Cover pot and allow to set at room temperature for 12 to 24 hrs. or until thickened to desired consistency. Store refrigerated for up to 2 weeks. If you want to prepare less than 1 gallon of Kefir, each packet measures approximately 2 teaspoons. Gently shake packet before opening in order to distribute contents evenly. Measure out desired amount (1/2 teaspoon per quart of milk), fold up packet and place back in an airtight container for freezer storage.

Suggested Uses for Kefir

  • Sweeten with honey or maple syrup to produce a refreshing and nutritious dairy treat.
  • Mix kefir in a blender with frozen fruit to make a kefir smoothie.
  • Use kefir as a substitute in baked goods that call for buttermilk.
  • Make a healthy salad dressing by combining 2 cups mayonnaise, 2 cups kefir, your favorite chopped herbs, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder and salt and pepper to taste.

    • Kefir may be re-cultured but the number of times will vary. Since there are many yeast and bacteria involved, one or more of them may dominate when reculturing depending on time, temperature and milk used. Try reculturing as many times as you can as long as it continues to give you good results. Start a new packet when flavor begins to deteriorate.
    Sour Cream Direct Set 5 pk. $5.95 

    MALTO DEXTRIN AND LACTIC ACID STARTER CULTURE

    NOTE: Pasteurized cream is recommended; however, if only ultra-pasteurized is available, it may take longer to culture to desired thickness and may remain slightly thinner in texture.

    Each packet will culture 1 quart of pasteurized heavy cream, light cream or half and half, producing 18 - 24 oz. of sour cream.Sour Cream is a cultured cream made from cow milk. Commercial sour cream must be made with heavy cream or cream with over 18% fat. Reduced fat versions may be made with half and half or light cream. Store unused packets in the freezer for up to 2 years.

    How to Make Sour Cream

    To prepare a batch of Sour Cream, gently heat 1 quart of pasteurized cream in a non-reactive saucepan to 86°F. Remove from the heat and sprinkle the contents of one packet of Sour Cream starter over the cream surface. After a minute or two, stir in the culture until it is completely dissolved. Cover the cream and place in a location that will maintain a temperature of 72°F as closely as possible. Your closed oven with the light on should work very well. Let cream set for 12-24 hours.

    When cream has reached desired consistency and tartness, it is ready to use. Please note: This sour cream may initially appear thin but will thicken considerably after refrigeration.

    STORAGE: Sour Cream will keep refrigerated for up to 2 week
    Fromage Blanc 5 pk. $5.95 

    lactic acid starter culture, malto dextrin, vegetable rennet

    Store unused packets in the freezer for up to 2 years.

    Each packet will culture 1 gallon of milk, producing between 1-1/2 to 2 lbs. of fresh cheeseFromage Blanc is a fresh cheese made from cow milk. The flavor is mildly tart with a very soft and spreadable consistency. It is suitable for both sweet and savory applications. It is recommended that whole cow milk be used; however, reduced fat milk may be substituted resulting in slightly lower yields.

    To Make Fromage Blanc

    To prepare a batch of Fromage Blanc, gently heat 1 gallon of milk in a non-reactive pot to 86°F. Remove from the heat and sprinkle the contents of one packet of Fromage Blanc starter over the milk surface. After a minute or two, stir in the culture until it is completely dissolved. Cover the milk and place in a location that will maintain a temperature of 72°F as closely as possible. Your closed oven with the light on should work very well. Let milk set for 12 hours. The next day, gently ladle or spoon the soft curd from the pot into a colander that is lined with a double thickness of fine cheese cloth. Tie the four corners of cheese cloth together, forming a bag, and hang over a bowl or sink to drain for 6 to 12 hours or until the cheese reaches your desired consistency.

    STORAGE: Fromage Blanc will keep refrigerated for up to 2 weeks.
    Crème Fraiche 5 pk. $5.95 

    malto dextrin, lactic acid starter culture, vegetable rennet

    Store unused packets in the freezer for up to 2 years.

    Each packet will culture 1 quart of pasteurized heavy cream, light cream or half and half, producing 18-24 oz. of crème fraiche.Crème Fraiche is a cultured cream made from cow milk and originated in the Normandy region of France. Traditional crème fraiche is made with heavy cream. It is creamy, with a slight tanginess and is slightly thinner than traditional sour cream. If made with heavy cream, crème fraiche may be used in cooking applications without separating.

    To Make Crème Fraiche

    To prepare a batch of Crème Fraiche, gently heat 1 quart of pasteurized cream in a non-reactive saucepan to 86°F. Remove from the heat and sprinkle the contents of one packet of Crème Fraiche starter over the cream surface. After a minute or two, stir in the culture until it is completely dissolved. Cover the cream and place in a location that will maintain a temperature of 72°F as closely as possible. Your closed oven with the light on should work very well. Let cream set for 12-24 hours.

    When cream has reached desired consistency, it is ready to use. For a thicker consistency, spoon the soft curd from the pot into a colander that is lined with a double thickness of fine cheesecloth. Tie the four corners of cheesecloth together, forming a bag, and hang over a bowl or sink to drain for 6 to 12 hours or until the cream reaches your desired consistency.

    NOTE: Pasteurized cream is recommended; however, if only ultra-pasteurized is available, it may take longer to culture to desired thickness.

    STORAGE: Crème Fraiche will keep refrigerated for up to 2 weeks.
    Chevre Starter 5 pk. $5.95 

    lactic acid culture, maltodextrin, vegetable rennet

    Store unused packets in the freezer for up to 2 years.

    Each packet will culture 1 gallon of milk, producing 1-1/2 to 2 lbs. of fresh cheese.The word Chevre literally means goat and is used to describe a class of cheeses; however, the Chevre starter will make fresh Chevre. The flavor is pleasantly tart with a very soft and spreadable consistency. It is suitable for both sweet and savory applications. It is recommended that whole goat milk be used if you wish to produce authentic Chevre cheese however, whole cow milk can be used as well.

    To Make Chevre Cheese

    To prepare a batch of Chevre, gently heat 1 gallon of pasteurized goat (or cow) milk in a non-reactive pot to 86°F. Remove from the heat and sprinkle the contents of one packet of Chevre starter over the milk surface. After a minute or two, stir in the culture until it is completely dissolved. Cover the milk and place in a location that will maintain a temperature of 72°F as closely as possible. Your closed oven with the light on should work very well. Let milk set for 12 hours.Next day, gently ladle or spoon the soft curd from the pot into a colander that is lined with a double thickness of fine cheesecloth or butter muslin. Tie the four corners of cheesecloth together, forming a bag, and hang over a bowl or sink to drain for 6 to 12 hours or until the cheese reaches your desired consistency.

    STORAGE: Chevre will keep refrigerated for up to 2 weeks.
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