Cultures, Rennet, Color

Wholesome and creamy buttermilk that reminds you of Grandma's own. Can be used in baking and cooking recipes, also as a starter culture in many cheese recipes or just as a plain delicious beverage. It's reculturable so you'll never run short. Each packet sets 1-2 quarts of milk and makes 1-2 quarts of buttermilk. We recommend using 1qt. If you would like to use 2qts, simply give it a little more time to set
CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris.

So many people have asked for cheese salt, we have finally included it in our catalog. This salt dissolves easily, does not cake up, contains no iodine, and is what cheesemakers have been using for years to add flavor to their cheese. 8 oz

16B Concentrated vegetable coloring for giving that traditional color to your homemade cheese or butter. Economical and easy to use. 2 oz

16E-1 Chevre Cheese Starter Culture 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 to process 26 gallons of milk using the direct set method.  Choose from single package or discounted 3 pack. 

16E This versatile culture produces a variety of hard cheeses, such as cheddar, edam, jack, muenster and others.  Each packet contains enough culture to process 26 gallons of milk using the direct set method.  Choose from a single pack or discounted 3 pack.

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 contains enough culture to process 26 gallons of milk using the direct set method..