Cultures are used to make and ripen cheeses, and make sourdough and yoghurt. We stock a variety of cultures to suit both home and small scale commercial makers. Recipes often use the terms "mesophilic" and "thermophilic" and we have included this classification in our descriptions.
If you want to make something a little different.....The majority of the following starters are imported from the USA. There is a companion book " Home Cheese Making ", by Ricki Carroll ( see book section ). Each sachet is suitable for 3.75 Litres of milk ( 1 US gallon ) unless otherwise stated.

MA400 Cheese Making Starter

MA400 Cheese Making Starter

MA400 Cheese Making Starter: Mesophilic starter for most types of cheese. One sachet is enough for up to 50 litres of milk. Stir into warm milk, leave 30 minutes for soft cheese, 1 hour for hard, then add the rennet. A 'one-shot' general purpose product that gives excellent results. Please note that this starter cannot be incubated and saved for future batches, but if making less than 50 litres, shake out some powder, seal the sachet with adhesive tape and store in the freezer. A very useful tip is to divide the sachet down into the required amount of starter, put the powder into ice cube trays and fill with previously boilded cooled water and freeze. Its then just a matter of plopping your pre-measured out starter into your warm milk the next time you come to make cheese. If making cheese daily, order a mixture of MA4001 and MA4002 and use on alternate days to reduce the risk of phage. When ordering 1 or more sachets a mixture will automatically be sent. Boxes of 50 sachets available with 25 sachets MA4001 and 25 sachets MA4002.

£6.99 Catalogue Number: No.0022


Box of 25 MA4001 and 25 MA4002 Cheese Making Starters

Box of 25 MA4001 and 25 MA4002 Cheese Making Starters

Box of 50 MA400 cheese making sachets. Containing 25 MA4001 and 25 MA4002

£350.00 Catalogue Number: No.0023


Curd Cheese Making Starter

Curd Cheese Making Starter

This is the cheese making starter included in our curd cheese making kit. It is mesophilic and contains animal rennet and is absolutely foolproof ! Directions: Heat 1 gallon (3.75ltrs) pasteurised milk to 86f, add and mix in 1 packet, let set at room temperature undisturbed for 12hrs or until thickened. Ladle curd gently into straining bag, hang and drain for 6-12hrs. Refrigerate and enjoy! Store packets in freezer. 5 sachets

£6.00 Catalogue Number: No.0024


Emmental Cheese Making Starter

Emmental Cheese Making Starter

Thermophilic cheese making starter, this should be used in conjunction with Propionbacteria Shermanii cheese making starter if you want good holes in your cheese. ( Can be recultured ). Directions: Add 1 packet directly into your milk at proper temperature when the receipe calls for adding starter. Each packet may be used with up to 2 gallons (7.5ltrs ) of milk. Store packets in freezer. 5 Sachets

£6.00 Catalogue Number: No.1044


Propionibacteria Shermanii Cheese Making Starter

Propionibacteria Shermanii Cheese Making Starter

Produces the characteristic holes, aroma and flavour associated with Swiss, Gruyere and Emmenthal cheese. This culture must be used in conjunction with Emmenthal cheese making starter for preparing Swiss type cheeses. ( Cannot be recultured ). Yield: 1/8 teaspoon will set 7.5 ltrs of milk. Packet contains approximately 8-10 teaspoons and will set about 128-160 gallons (US). Directions: Add 1/16 teaspoon directly into your milk for each gallon you are using. Store in the freezer. Will last up to 1 year if stored properly.

£19.85 Catalogue Number: No.1047


Mozzarella Cheese Making Starter

Mozzarella Cheese Making Starter

Thermophilic cheese making starter for making delicious mozzarella. Originally made with buffalo's milk, mozzarella is more typically made using cow and goat's milk today. Its important to get the correct pH level while making mozzarella and we would recommend purchasing a pack of 100 pH sticks. Directions: Simply add 1 packet of starter to milk and follow usual receipe for mozzarella. Store unopened packets in freezer. 5 Sachets

£6.00 Catalogue Number: No.1037


Parmesan & Romano Starter:Thermophilic cheese making starter.

Parmesan & Romano Starter:Thermophilic cheese making starter.

A thermophilic cheese making starter for Parmesan and Romano cheese. Directions: Add contents of 1 packet to 12 pints of milk and follow usual receipe. Store unopened packets in freezer. 5 sachets

£6.00 Catalogue Number: No.1038


Lipase Cheese Making Powders ( mild )

Lipase Cheese Making Powders ( mild )

To add the characteristic sharp piquant flavour to Italian cheese. For a milder flavour, in blue, mozzarella and parmesan. Directions: For each 2 gallons (7.5ltrs) of milk, dissolve 1/8-1/4 teaspoon Lipase powder in 1/2 cup of cooled boilded water 1/2 hour before use. Add to milk just prior to rennet. Ingredients: Salt, calf lipase. Store tightly sealed in freezer. 2oz container ( mild )

£16.50 Catalogue Number: No.0101



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