Vegetable based liquid rennet. Rennet is the necessary enzyme ingredient used in almost all cheese making recipes. Available in liquid form that's easy to measure accurately. Always keep some on hand.
16E This versatile culture produces a variety of hard cheeses, such as cheddar, edam, jack, muenster and others. Can be used two ways: as a direct set culture or for making a reculturable starter. Each packet contains enough culture to make up to 26 batches using the direct set method or three 1-quart batches of reculturable starter. Instructions for culturing included.
Two-way "aroma type" Mesophyllic culture for producing chevre and a variety of other soft and semi-soft cheeses such as Brie, Camembert, and St. Paulin. This culture is also suitable for making sour cream, cottage cheese and cream cheese. Each packet contains enough culture to make up to 26 batches using the direct set method or three 1-quart batches of reculturable starter. Instructions for culturing included.
16F Thermophilic Starter Culture Heat-loving culture for making Italian Cheeses such as parmesan, mozzarella and provolone. Can be used two ways: as a direct set culture or for making a reculturable starter. Each packet contains enough culture to make up to 9 batches using the direct set method. Instructions for culturing included.
CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris.
16T Considered by many to be one of the most versatile cheese cultures. Widely used for making both hard pressed and soft cheeses. It is popular with Margaret Morris in both her book and her video. Each packet provides enough culture for approximately 12 gallons of milk.
Here's the culture created exclusively for you folks who love to turn your goat milk into traditional feta cheese. This packet provides enough for 20 gallons of milk. (Rennet and Lipase sold separately).
1 oz bottle
Now you can prepare delicious Swiss-type cheese including Gruyere and Emmenthal by using the Propionic powder and Type C Thermophilic culture. In combination, they produce the characteristic "eyes," aroma and flavor of Swiss-type cheeses.
Cheese Making
