Fromagina Starter Culture $6.95easy to make soft cheese
"Easy, perfect every time and so delicious!"
–Marilyn, Happy Cheese Maker
Fromagina starter culture was developed by Bob & Ricki Carroll. It is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or served by itself as a delightfully, creamy spread. This is an easy cheese to start with, we highly recommend it for both beginners and advanced cheesemakers alike.
- (LLC) Lactococcus lactis subsp. cremoris
- (LL) Lactococcus lactis subsp. lactis
- (LLD) Lactococcus lactis subsp. biovar diacetylactis
- Microbial coagulant enzyme
Store in the freezer for up to 2 years
Each of the five packets will make approximatly 2 pounds of fromagina
New England Cheesemaking Supply Company
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
- Heat 1 gallon of milk to 86ºF
- Add 1 packet of fromagina to milk, let rehydrate for 1-3 minutes
- Stir milk for 1-2 minutes
- Let set for 8-12 hours
- Drain in Butter Muslin for 6-12 hours
- Store finished cheese in a refrigerator for up to one week
- Q & A
- Related Recipes
- goat cheese
Read this carefully. I am about to reveal a very important secret: this culture makes cheese making easy and accessible. The result is a cheese that has perfect texture and is incredibly delicious. I had no idea I could create cheese in general, no less, a creamy product I was proud to share with friends and family. My sense of accomplishment is overwhelming. I followed the clear directions. I can’t wait to try again and see where my cheese creativity will take me.
Great with Goat Milk
This makes an absolutely fabulous soft goat cheese! This is now going to be my go-to culture over the Chevre culture (which is also good).
No, really, you want this.
This culture yielded a cheese with an unctuousness, freshness of flavor, and utter lack of chalkiness that sets it apart from the Fromage Blanc, Creme Fraiche, and Buttermilk cultures (all of which I've used and will re-order, and all of which are delicious; it's not that this one's *better,* so much as that it's *different,* and not redundant). And that's with pasteurized cold-stored whole milk; I can't wait to try it with fresh farmstand milk. It's almost terrifyingly perfect with fresh berries. As I write this it's June and the native strawberries are in; if you're in New England, you not only want this, you probably want it now.
Cheese for X-mas!!!
I just wanted to thank you SOOOO much for the great products you sell, the directions are great too and sales people so accommodating. I first learned about you at the Hancock Shaker Village Museum in MA. I had been wanting to make cheese since before I went on vacation in the town nearby, Becket. But when I got to the Shaker Village I bought a cheese and yogurt book. Later when I went to the cheese making area of the village, the actors gave your catalog to me and the rest of the vacation and all year until last X-mas all I asked for or talked about was cheese! Finally Xmas came and I got the Basic Hard Cheese Kit and the Fromagina Culture. I have done the Fromagina so far and it was sooooo good. PS I am 12.
kosher and Halal
I was wondering if your fromagina have kosher and or halal certificates Regards Barry