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Crème Fraiche & Mascarpone Culture x 1

(1 customer review)

Mesophilic cheese making starter, containing vegetarian rennet. Directions: Heat 1ltr pasteurised light cream or half and half to 30c, 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 6-12 hours. Refrigerate and enjoy. Store packets in freezer.

Contents:- Lactose, S.Lactis, S.Cremoris, Biovar Diacetylactis, Microbial Coagulany Enzyme


Product ID: 1041


Crème Fraiche & Mascarpone Culture

All the cultures are sold in single sachets unless stated otherwise.

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 Crème Fraiche & Mascarpone Culture is mesophilic. 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.

The worst thing that can happen is moisture gets into the sachet and sticks the granules together. Please ensure sachets are sealed completely between batches.


Allergens & Usage

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Kosher Certificate

1 review for Crème Fraiche & Mascarpone Culture x 1

  1. Helen Champeau

    This is an ideal product for vegetarians who do not wish to use an animal-based rennet in their mascarpone cheese making. I have found that vegetarian rennet performs as effectively. Allow a few minutes more than conventional rennet in case it is slightly slower in taking effect.

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