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Home  >  Cheese Making > Cheese Making Ingredients > Cheese Starter Cultures > Direct Set Cultures These cultures are direct set cultures, they can not be recultured and come in 5/pack units Sort by Price Low->High Price High->Low Title A->Z Title Z->A Item Code A->Z Item Code Z->A Popularity         Item # Image Description Price NEWC101 Mesophilic Direct Set Culture-5pack Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. CULTURE INCLUDES: s.lactis, s. cremoris, malto dextrin YIELD: Each packet will set up to 2 gallons 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. In Stock $5.93 NEWC201 Thermophilic Direct Set Culture -5 packets Used in making Parmesan, Romano and Swiss and other Italian style cheeses. This culture is added directly to your milk and takes all the muss and fuss out of the culturing process. CULTURE INCLUDES: s. thermophilus, d.s.lactis, helveticus and malto dextrin YIELD: Each packet will set 2 gallons of milk. DIRECTIONS: Add 1 packet directly into your milk at the proper temperature when the recipe calls for adding starter culture. STORAGE: Keep packages in the freezer, they will last up to 2 years. In Stock $5.93 NEWC20G Chevre Direct Set Culture-5pack A rich and creamy tasting fresh cheese from your goats milk. CULTURE INCLUDES: s.lactis, s. cremoris, s. lactis biovar diacetylactis, malto dextrin and vegetable rennet. YIELD: 1 packet sets 1 gallon of milk and makes approximately 2 pounds of cheese. DIRECTIONS: Heat 1gal. milk to 86ºF, 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. Drain in Butter Muslin (U2) for 6 hours and refrigerate for up to a week. STORAGE: Keep packets in the freezer, they will last up to 2 years. In Stock $5.93

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