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This versatile culture is used to make a wide range of soft cheeses, including cottage cheese, chevre, and even blue cheeses.
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I agree with Jan in arlington, mass. from 5/18/2020. Also, I'd recommend this product to people new to cheesemaking IF the packaging is updated to mention whether the direct set starter culture in the bag is mesophilic or thermophilic... and that the rennet tablets are rennet. i don't necessarily need the info, but i see how others would!
We greatly appreciate this feedback, Beverly! We will take this into consideration if we are to change our packaging/instructions in the future!
The culture works perfect, but it was a little hard to find instructions on how to use it - the included guide and links do not say if the culture is thermophilic or mesophilic, so I had to look through posted recipes and other products to find something that uses this culture. It fermented great at room temperature and the milk was ready for cheesemaking 24-48 hours after inoculation (each batch I made was slightly different). I use it for farmers cheese, and it has a mild and creamy taste, exactly what I wanted.
I've been using the fresh cheese culture to make COTTAGE CHEESE with RAW milk. It's been working like a champ. The taste is fresh and consistent every time. My only request would be to bottle it in a bulk package and lower the price a bit. Otherwise it's very easy to do.
I used this for the first time last evening and the milk is ready to drain for cheese. I will probably just add juice concentrate and freeze it for sherbet.
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