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Cottage Cheese Culture x 1

(2 customer reviews)

Very popular as we all know how delicious cottage cheese can be, made even more so when you add your own herbs or indeed fruit etc. Directions:- Heat 1 quart of pasteurised milk to 86ºF
Add 1 packet of fresh starter culture to milk, let rehydrate for 1-3 minutes
Stir milk for 1-2 minutes
Let set for 12-15 hours
Follow your recipe and add prepared culture when instructed.
Freeze leftover culture in ice cube trays.
To Re-culture:- Repeat the steps substituting culture packet for 1-2 cubes of prepared culture.

Contents:- Lactose, S.Lactis, S.Cremoris, L.B.Diaetylactis, M.S.Cremoris


Product ID: 0018


A delicious Cottage Cheese Culture which can be re-cultured.

Cheese cultures are used to make and ripen cheese, yogurt and Kefir. Culture is also just another name for groups of beneficial bacteria, naturally living in raw milk. Adult humans actually have trillions of friendly bacteria swimming around in their gut.

The definition of ‘Bacteria’. Small single-celled organisms, found almost everywhere on Earth and are vital to the planet’s ecosystems. Some species can live under extreme conditions of temperature and pressure.

Which brings me nicely onto the difference between Mesophilic and Thermophilic cultures.

This cottage cheese culture is Mesophilic, therefore requiring low temperature. When your cheese making recipe requires low-temperature preparation, a Mesophilic culture should be used. Works best with temperatures around 32c – 90f. Suitable for most soft and hard cheeses.

Thermophilic cultures, on the other hand, require heating the milk to higher temperatures. Usually above 32c – 90f. Cheese making recipes typically requiring a Thermophilic culture include Swiss cheese, Parmesan, Mozzarella …..

These cultures are essential helpers and control the milk fermentation during the cheese making process. Fermentation means these cultures acidify the milk, converting milk sugar (lactose) into lactic acid.

However, a cultures job doesn’t end with the initial fermentation process. They are also responsible for the way your cheese will taste at the end of the maturing or aging stage.

We stock a wide variety to suit the home and small scale cheese maker. Including white, blue and red mould producing cultures.

Recipes often use the terms ‘Mesophilic’ and ‘Thermophilic’ so we have included this classification in our descriptions to make choosing the right culture easier.

Store sachets in freezer between batches.

Contents:- Lactose, S.Lactis, S.Cremoris, L.B.Diaetylactis, M.S.Cremoris


Allergens & Usage

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Kosher Certificate

2 reviews for Cottage Cheese Culture x 1

  1. Sonia

    The cottage cheese you get from using this culture is so much more tasty than the store bought kind. Mix the finished cottage cheese with flax seed oil and you have the Budwig anti cancer diet! I use goat milk from my girls and it’s the best!

  2. Fiona

    Clear instructions – very easy to make – I am a complete novice. The cheese tastes amazing – tangy and full of flavour. Keep some of the cheese aside and make your next batch using it as a starter. Great value for money as well as really good for you!

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