Direct Set Cheese Cultures

Yield:
Each packet will set up to 2 US gallons (7.6L) of milk.

Directions:
Add 1 packet to your milk at proper temperature when recipe calls for adding starter culture.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Yield:
Each packet will set 1 to 2 quarts (.95 to 1.9L) of milk.

Directions:
Heat 1 to 2qt (1 to 2L) of milk at 176-180F (80-82C) and cool to 105-113F (41-45C). Add culture to milk, mix well and add to a yogurt-maker or insulated container. Let sit for 5 to 7 hours at room temperature. Refrigerate when ready and keep refrigerated. For a firmer yogurt, add 3 tbsp milk powder per 1qt milk before heating.

Storage:
Keep packages in the freezer. They will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Yield:
Each packet will set up to 2 quarts (1.9L) of milk.

Directions:
Heat 1 quart (0.95L) milk to 185ºF (85C) and cool to 112ºF (44C). Pour into an insulated container (or Yogotherm). Add 1 packet starter culture, let rehydrate 2 minutes then stir. Cover and let set at 110-112ºF (43-44C) for 6-12 hours or until thickened to desired consistency. For a thicker product, add 1/4 cup (59mL) of dry milk powder prior to adding your culture. To make a Greek-style yogurt, simply take your finished product and drain it for 2 hours in 2 layers of butter muslin cloth which is available separately.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Yield:
Each packet will set 1 quart (0.95L) of cream.

Directions:
Heat 1 quart (0.95L) pasteurized light cream or Half-and-Half to 86ºF (30ºC). Add and mix in 1 packet of sour cream culture. Let set at room temperature, undisturbed, for 12 hours or until thickened to desired consistency.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Yield:
Each packet will set up to 1 US gallon (3.8L) of milk and will yield approximately 2 pounds (0.91kg) of fresh cheese.

Directions:
Heat 1 US gallon (3.8L) pasteurized milk to 86ºF (30C). Add and mix in one packet. Let set at room temperature, undisturbed, for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander. Hang and drain 6-12 hours. Refrigerate.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Yield:
Each packet will set up to 1 quart (0.95L) with a yield of approximately 1 pound (0.45kg).

Directions:
Heat 1 quart (0.95L) pasteurized light cream or half-and-half to 86ºF (30ºC). Add and mix in 1 packet, let set at room temperature, undisturbed, for 12 hours or until thickened. Ladle curd gently into a butter muslin-lined colander, hang and drain 6-12 hours. Refrigerate and enjoy!

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Yield:
1 packet sets 1 US gallon (3.8L) of milk and makes approximately 2 pounds (0.9kg) of cheese.

Directions:
Heat 1 US gallon (3.8L) milk to 86ºF (30C), add 1 packet of culture to your milk and let rehydrate for 1-3 minutes. Stir into milk and let set for 6-12 hours or until the curd is firm. Drain in Butter Muslin cloth (sold separately and available in our store) for 6 hours and refrigerate for up to a week. The time required for the curd to set will vary greatly depending on the farm the milk comes from, the season and the animal's diet. The curd is finished setting when a thin layer (1/8 to 1/4 in) of whey forms on the surface and some cracks may develop in the curd body.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Yield:
Each packet sets 1 to 2 quarts (0.95L to 1.9L) of milk and makes 1 to 2 quarts (0.95L to 1.9L) of buttermilk. We recommend using 1 quart. If you would like to use 2 quarts, simply allow more time to set.

Directions:
At 72ºF (22C), sprinkle 1 packet onto your milk and let it rehydrate for 1-3 minutes. Stir in to dissolve and let set 12 to 24 hours.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.