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Here's the culture created exclusively for you folks who love to turn your goat milk into traditional feta cheese. This packet provides enough culture to process 26 gallons of milk using the direct set method. (Rennet and Lipase sold separately).

Works with cow and goat milk!

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.

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.

This culture produces Chevre and a variety of other soft and semi-soft cheeses. It is also subtitle for making sour cream, cottage cheese, and cream cheese! We like to make a batch of chevre and add salt, fresh cracked pepper, and fresh dill.

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

Works with cow and goat milk!

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 to process 26 gallons of milk using the direct set method.. Choose single or discount three pack.

Works with cow and goat milk!

Thermophilic Starter Culture Heat-loving culture for making Italian Cheeses such as Parmesan, mozzarella and provolone. Each packet contains enough culture for 26 gallons of milk.

Works with cow and goat milk

The "secret" ingredient in making perfect stretchy Mozzarella. Eliminates the need for any additional starter culture. In fact all you need is a gallon of goat milk plus a little bit of rennet and citric acid and with the help of your microwave...you've got perfect Mozzarella every time! 4 oz

Add to your Italian cheese recipes such as Romano and Provolone to give that distinctive "piquant" flavor. Impart that characteristic tangy taste to Mozzarella, Parmesan and Blue Cheese with Lipase.

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.

Works with cow and goat milk!

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.

Enjoy rich and creamy kefir suitable for drinking plain or sweetened to taste. Kefir is a powerful probiotic, improves bone health,  helpful digestive aid, and much more!  Each packet contains enough culture to process 26 gallons of milk. For optimal freshness, store unused culture in freezer. Heat 1.5 gallons of milk to 86ºF Add 1/16th teaspoon of kefir culture to milk, let rehydrate for 1-3 minutes Stir milk for 1-2 minutes Let set for 12-24 hours or until desired consistency Store finished kefir in a refrigerator for up to one week

This culture produces a delicious homemade yogurt. Create delicious yogurt in 6-12 hours. Wonderful for all low-carb diets. Enough culture to process 26 gallons of milk Directions:  Heat 1.5 gallons of milk to 112°.  Pour into a thermos-like container.  Add 1 /16th teaspoon of the yogurt culture, let re-hydrate 2 minutes and stir.  Cover and let set at 110 degrees for 6-12 hours, or until thickened.  For thicker yogurt add 1/4 cup dry milk. REFRIGERATE AND ENJOY!  For optimal freshness, store unused culture in freezer.