Fermented Food Cultures

Natural Liquid Animal Rennet This Natural rennet is obtained only from veal abomasum.  Free of material colors, flavorings or other additives. The dosage is determined by the quantity and quality of the milk, the desired manufacturing parameters, and the concentration of the enzyme.  The dosage should be diluted 10 to 20 times its volume in cold non-chlorinated water. Generally, 1/2 teaspoon will set 2 gallons of milk. Once diluted, add to milk and stir gently for 1 minute. Characteristics: Color: Light clear liquid Chymosin: 94% Pepsin: 6% Activity: 205 ± 5% IMCU Sodium chloride: 20% Preservative: None Non-GMO Best Before: 12 months.  The product used after the BB date has no harmful effects but only a potential decreased activity. Storage: Refrigerate in sealed container. The product tolerates room temperature during transport. 2 ounce bottle. Manufacture's Technical Sheet

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Vegetarian coagulant for cheesemaking. Each tablet will coagulate up to approximately 13 gallons of milk. Conveniently scored into quarters to be divided as needed. You will receive: 10 Vegetable Rennet Tablets (store remainder in a cool, dry place) One tablet will coagulate 50 liters (approximately 13 gallons) of milk. Tablets can be divided into halves or quarters for smaller quantities of milk.Directions:1) Dissolve tablet or portion of tablet in 1/2 cup cool, non-chlorinated water.2) Mix 1/4 tsp salt per 1/4 tablet into solution.3) Add evenly to warmed milk, stirring no more than 3 minutes. Store in a cool, dry place to preserve strength (not to exceed 95° F.). Contains: microbial coagulant, microcrystalline cellulose, sodium chloride USP

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This organic vegetable rennet is a microbial coagulant produced by controlled fermentation of Rhizomucor miehei. The dosage is determined by the quantity and quality of the milk, the desired manufacturing parameters, and the concentration of the enzyme.  The dosage should be diluted 10 to 20 times its volume in cold non-chlorinated water. Generally, 1/4 teaspoon will set 2 gallons of milk. Once diluted, add to milk and stir gently for 1 minute. Characteristics: Color: Light Brown Liquid Preservative: None Non-GMO Best Before: 24 months.  The product used after the BB date has no harmful effects but only a potential decreased activity. Storage: Refrigerate in sealed container. The product tolerates room temperature during transport. 2 ounce bottle.

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Chèvre Cheese Culture - A soft & creamy variety, traditionally made with goat's milk! Direct-set (single use) -- Cultures at room temperature. Contains 4 packets (includes rennet) Ingredients: lactose, ascorbic acid, lactic bacteria, vegetable rennet

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A general-use culture used in medium to hard cheeses with many varieties of milk. Most common culture for cheddar, colby, Monterey jack and cottage cheese. You will receive: 4 packets MA11 cheese culture (save extra packets in freezer for future use). Rennet not included, purchase separatelyEach packet will set up to 2 gallons of milk. Use in your cheese recipe Directions: Add 1 packet to your milk at proper temperature when the recipe calls for adding starter culture.  

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Calcium Chloride will help with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses. One ounce contains enough Calcium Chloride for 24 gallons of milk. Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.

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Feta Cheese Culture - A tangy, soft cheese traditionally made with goat's milk. Direct-set (single use) Cultures at room temperature. Contains 4 packets (rennet separate) 03oz (.8g) Ingredients: lactic bacteria.

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Recommended for mozzarella, parmesan, romano, provolone, Emmental/Swiss and harder cheeses. You will receive: 4 packets TA61 Cheese Culture (save extra packets in freezer for future use) rennet not included The lactic acid starter TA 61 contains "fast" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 50 series). TA 61 is a very popular culture for making Italian and Swiss cheeses such as mozzarella, parmesan, Romano, provolone, Emmental, Swiss. Follow instructions in your recipe. Contains: streptococcus thermophilus

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Calf lipase is a more mild compared to kid goat or lamb options. It creates a delicate flavor which is well noticeable and a pleasant butter scent, lightly spicy. Benefits of lipases are: flavor enrichment, a better scent (more persistent andcharacteristic), reduction of the ripening time. The average quantity used is between 1/8 to 1/4 teaspoon of lipase powder for each 2 gallons of milk depending on desired result (sweet, medium, or strong flavor). Mix lipase with 1/2 cup of cool water 1/2 hour before using. This mixture gets added to the milk just prior to adding rennet. Characteristics: Appearance is a Light Beige Powder Lipase obtained only from the basis tongue calf glands suspended on sodiumchloride and/or milk powder and whey powder. Free from pancreatic or microbial lipases. Natural product free from bleaching, colours, preservatives, flavours or otheradditives added. Non-GMO Allergens: Contains Milk Best Before: 12 months.  The product used after the BB date has no harmful effects but only a potential decreased activity. Storage: To maintain the whole characteristics, store in a freezer.  The product tolerates room temperature during transport. 1 ounce container.

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Flora Danica - Used for specialty fresh & soft cheeses. A popular blend for goat milk cheeses, havarti, baby Swiss, gouda, edam, bleu, cultured butter, buttermilk, sour cream & creme fraiche. -- You will receive: 4 packets Flora Danica Cheese Culture (save extra packets in freezer for future use). Contains: Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris; lactococcus lactis subsp. lactis biovar; diacetylactis; Leuconostoc mesenteroides subsp. cremoris

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Penicillium Candidum (white mold) is used to ripen and flavor Brie, and various white bloomy ind cheeses. Anti-mucor strains: low density and medium height of mycelium with high proteolysis and high lipolysis. Contains: Penicillium Candidum (SAM3) Yield: 2 gram (2 doses): 8-16 gallons of milk  10.6 gram (10 doses): 40-80 gallons of milk DIRECTIONS: Use approximately 1/8 teaspoon per 2-5 gallons of milk. Add the culture directly to milk at the same time you add your culture. STORAGE: Store in the freezer.  GMO STATUS: non-GMO  

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Fromage Blanc - A creamy and mild spreadable cheese! A French favorite that's soft, creamy & spreadable. Can be made with cream, whole milk or skim milk, depending on desired fat content. Often combined with herbs or used with desserts, Fromage Blanc makes a good substitute for cottage cheese or ricotta. Easy to make- the rennet is included. Cultures at room temperature Direct-set (single use) You will receive: 4 packets Fromage Blanc cheese culture (includes rennet) and instructions. 1 packet will culture 1 to 4 quarts of milk You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon thermometer butter muslin tight-weave dish towel or yogurt bag colander bowl to hold colander raw or pasteurized milk (avoid ultra-pasteurized or UHT milk) 1 packet Fromage Blanc starter culture (store remaining packets in fridge or freezer for future use) non-iodized salt Directions: On low, slowly heat 1 to 4 quarts of milk to 86 degrees F. Heat the milk NO FASTER than 1 degree per minute- this can take 30-40 minutes for a gallon. Remove from heat. Add one packet of Fromage Blanc starter and mix thoroughly for 15 seconds (no longer). Cover the pot with the lid and allow to culture in a warm spot at 72-77 degrees F for 12 hours. The Fromage Blanc should be set after 12 hours. There may be some separation of the whey- this is normal. Place the colander in the bowl & line the colander with a double layer of butter muslin or dish towel. Spoon the cheese curds into the colander, gather up the corners of the cloth, and tie them together to make a bag (or use a yogurt bag). Hang the cheese-filled bag over the bowl to drain the whey for 6-12 hours (the whey can be reserved for other uses). Store your finished Fromage Blanc in a closed container for about a week. If freezing, remove as much of the whey as possible and salt well first. Ingredients: lactose, ascorbic acid, lactic bacteria, vegetable rennet vegetarian, gluten free CONTAINS MILK

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Aromatic B  - A multi-species mesophilic starter culture used for specialty fresh & soft cheeses, sour cream & cultured butter.  Popular blend for goat-milk cheeses, Havarti, baby swiss, gouda, Adam, blue, camembert, brie, etc. Direct-set (single use) Contains 4 packets Does not include rennet, purchase separately. Ingredients: lactic bacteria.

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Easy to make - great for dips & spreads! Cultures at room temperature. Requires refrigeration. You will receive: 4 packets Cream Cheese culture (includes rennet) and instructions A soft, mildly flavored cheese with practically unlimited uses. Made with milk or cream, Cream Cheese is meant to be consumed fresh. It's not aged or matured like other soft cheese. Used in making dips and spreads, and (of course) cheesecake! You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon Thermometer butter muslin, tight-weave dish towel, or yogurt bag Colander Bowl raw or pasteurized cream or whole milk, or a mix of both (avoid ultra-pasteurized or UHT) 1 packet Cream Cheese starter culture (store remaining packets in freezer for future use) non-iodized salt Directions: Slowly heat (on low)1-4 quarts of milk or cream to 86° F. (heat the milk no faster than 1 degree per minute- this can take 30-40 minutes for a gallon). Remove from Add one packet of Cream Cheese starter and mix thoroughly, using an up-and-down motion rather than a stirring motion. Mix no longer than 15 seconds. Place the lid on the pot and allow to culture in a warm spot, 72-77° F, for 12 hours. The Cream Cheese should be set after 12 hours. There may be some separation of the whey- this is normal. Place the colander in a bowl & line the colander with a double layer of butter muslin or dish towel. Spoon the cheese curds into the colander, gather up the corners of the cloth, and tie them together to make a bag (a yogurt bag can also be used). Hang the Cream Cheese- filled bag over a bowl to drain the whey for 6-12 hours (the whey can be reserved for other uses). Knead salt into the Cream Cheese, flavoring it to your taste. Store your finished Cream Cheese in a closed container in the refrigerator for about a week. If freezing, remove as much whey as possible and salt well first. Ingredients: sucrose, maltodextrins, lactic bacteria, vegetable rennet vegetarian, gluten free

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Easy to make, and a decadent upgrade from sour cream! Direct-set (single use) Cultures at room temperature. You will receive: 4 packets of Crème Fraîche culture (includes rennet) and instructions Crème Fraîche is a cultured dairy product that is very popular in France. It is produced by adding a starter culture to heavy cream and allowing it to stand at an appropriate temperature until it thickens. It has a creamy texture, similar to sour cream, but a little less tart. While traditionally made with cream, it can also be made with milk. It's often paired with fruit and desserts, and is also used in sauces & soups to add richness. The higher the fat, the less risk of curdling. You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon thermometer 1 quart raw or pasteurized cream or half & half (avoid ultra-pasteurized or UHT) 1 packet Crème Fraîche starter (store remaining packets in freezer for future use) Directions: Heat 1 quart of cream or half & half to 86 degrees. 1. Heat 1 quart of cream or half & half to 86 degrees F. 2. Add 1 packet Crème Fraîche starter and mix thoroughly for 15 seconds (no longer). 3. Cover pot with lid and allow to culture in a warm spot, 72-77 degrees F, for 12 hours. The Crème Fraîche should be set after 12 hours. Store in a closed container for about a week. Ingredients: lactic bacteria, vegetable rennet gluten free, vegetarian

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Penicillium Candidum (white mold) is used to ripen and flavor Camembert, Brie, and various white bloomy rind cheeses. Classic strains of penicillium candidum: high density and medium height of mycelium; moderate-high proteolysis and moderate-low lipolysis. Contains: Penicillium Candidum Yield: 2 gram: 5-10 gallons of milk  4.4 gram (10 doses): 25-50 gallons of milk DIRECTIONS: Use approximately 1/16 to 1/8 teaspoon per 1-5 gallons of milk. Add the culture directly to milk at the same time you add your culture. STORAGE: Store in the freezer.  GMO STATUS: non-GMO  

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Kid goat lipases create a delicate flavour which is well perceptible and a pleasant butter scent, lightly spicy. Benefits of lipases are: flavor enrichment, a better scent (more persistent andcharacteristic), reduction of the ripening time. The average quantity used is between 1/8 to 1/4 teaspoon of lipase powder for each 2 gallons of milk depending on desired result (sweet, medium, or strong flavor). Mix lipase with 1/2 cup of cool water 1/2 hour before using. This mixture gets added to the milk just prior to adding rennet. Characteristics: Appearance is a Light Beige Powder Lipase obtained only from glands at the base of kid goats tongue suspended on sodium chloride and/or milk powder and whey powder. Free from pancreatic or microbial lipases. Natural product free from bleaching, colours, preservatives, flavours or otheradditives added. Non-GMO Allergens: Contains Milk Best Before: 12 months.  The product used after the BB date has no harmful effects but only a potential decreased activity. Storage: To maintain the whole characteristics, store in a freezer.  The product tolerates room temperature during transport. 1 ounce container.

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Lamb lipases create a delicate flavor which is well perceptible and a pleasantbutter scent, lightly spicy. Benefits of lipases are: flavor enrichment, a better scent (more persistent and characteristic), reduction of the ripening time.This lipase is obtained only from the basis tongue lamb glands suspended on sodium chloride and/or milk powder and whey powder. Free from pancreatic or microbial lipases.YIELD: Each 1oz. bottle contains approximately 5 teaspoons and is enough to do at least 40 gallons of milk and up to 80 gallons depending on your taste.DIRECTIONS: For each 2 gallons of milk dissolve 1/8-1/4 teaspoon lipase powder in 1/2 cup of cool water 1/2 hour before use. Add to milk just prior to rennet.Adjust amount to suit your taste. Not to exceed 1/4 teaspoon per 2 gallons of milk.STORAGE: Store tightly sealed in the freezer for up to 6 months for optimum performance. Longer storage times may require increased usage levels to achieve the same enzyme activity.

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