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. Dosage: 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 sta...

http://www.midwestsupplies.com/thermophilic-5-packets.html

The Sour Cream Starter will turn a quart of cream into delicious, thick, "old world" style sour cream. For a low fat substitute you can use this culture with low fat or skimmed milk. Dosage: Each packet sets 1 quart of cream. Directions: Heat 1qt. pasteurized light cream or 1/2 & 1/2 to 86ºF. Add and mix in 1 packet. Let set at room tempe...

http://www.midwestsupplies.com/sour-cream-5-packets.html

A creamier, richer and sweeter yogurt. Dosage: Each packet will set up to 2 quarts of milk. Directions: Heat 1qt. milk to 185ºF and cool to 112ºF. Pour into a thermos-like container (or Yogotherm). Add 1 packet starter culture, let rehydrate 2 minutes then stir. Cover and let set at 110-112ºF for 6-12 hours or until thickened to desired...

http://www.midwestsupplies.com/yogurt-sweet-5-packets.html

A rich and creamy tasting fresh cheese from your goats milk. Dosage: 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 ref...

http://www.midwestsupplies.com/chevre-5-packets.html

Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. This culture comes as a single pack and a mother culture must be incubated as per directions below. Culture Includes: s.lactis, s. cremoris and malto dextrin Yield: One packet will make...

http://www.midwestsupplies.com/mesophilic-mother-culture.html

Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges. This culture comes as a single pack and a mother culture must be incubated as per directions below. Culture Includes: s. thermophilus, d.s.lactis, helveticus and malto dextrin Yield: Each packet...

http://www.midwestsupplies.com/thermophilic-mother-culture-c2.html

This produces the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere and Emmenthal. This culture must be used with a Thermophilic culture (#CC02) for preparing Swiss-type cheeses. It cannot be recultured. Culture Inculdes: Proprionibacteria freudenreichii subsp. shermanii Yield: 1/8 teaspoon will set 2 gallons of...

http://www.midwestsupplies.com/proprionic-shermanii-swiss-1-packet.html

Add this to light cream for a delicious Creme Fraiche that may be served fresh or used in cooking. When drained slightly it will even produce a creamy Mascarpone cheese. Culture Includes: s.lactis, s. cremoris, s lactis biovar diacetylactis, malto dextrin and vegetable rennet. Yield: Each packet will set up to 1 quart with a yield of appro...

http://www.midwestsupplies.com/creme-fraiche-c33-5-packets.html

This culture is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or may be served by itself as a delightful, creamy rich spread. This is an easy cheese to start with and we highly recommend it for both beginners and advanced cheesemakers. Culture Includes: s.lactis, s.cremoris, s. lactis biovar diacetylactis, vege...

http://www.midwestsupplies.com/fromagina-c31-5-pack.html

This starter culture has to be one of the most sensational finds we have made in all our years of cheesemaking. It is so simple even your children can make it. It is similar to cream cheese with a delightfully rich flavor. Fromage Blanc can be used in cooking or simply spread on your morning toast. Culture Includes: s.lactis, s.creamoris, l....

http://www.midwestsupplies.com/fromage-blanc-c20-5-packets.html