Fresh Starter Culture
Fresh starter culture can be used to make Cottage Cheese, Pot Cheese, Neufchatel and other soft cheese. This culture will make a single batch of mother culture for cheese making.
- (LL) Lactococcus lactis subsp. lactis
- (LLC) Lactococcus lactis subsp. cremoris
- (LLD) Lactococcus lactis subsp. biovar diacetylactis
- (LMC) Leuconostoc mesenteroides subsp. cremoris
Store in the freezer for up to 2 years
Each of the five packets will make 1 quart of prepared culture
New England Cheesemaking Supply Company
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
- Heat 1 quart of sterilized milk to 86ºF
- Add 1 packet of fresh starter culture to milk, let rehydrate for 1-3 minutes
- Stir milk for 1-2 minutes
- Let set for 12-15 hours
- Store prepared culture in a refrigerator and use within one week
- Freeze any culture, that will not be used within one week, in ice cube trays
- Repeat the steps above but substitute culture packet for 1-2 cubes (1/4 cup) of prepared culture
- Q & A
- Related Recipes
This ferment is very suitable for my soft cheeses, it gives a creamy taste with a hint of aftertaste, I also add it when doing curd baked milk. Simple and easy to use.
Love the flavor
I use this product a lot. I like the flavor that comes from it.
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.