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Curd & Fromage Blanc Culture x 1

(3 customer reviews)

This is mesophilic starter already containing vegetarian rennet making it absolutely fool proof ! Directions: Heat 3.75ltrs pasteurised milk 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 6-12hrs. Refrigerate and enjoy! Store packets in freezer.

Contents:- Lactos, S.Lactis, S.Cremoris, Biovar Diacetylactis, Microbial Coagulant Enzyme

** This starter already contains microbial rennet **


Product ID: 0024


Curd & Fromage Blanc 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.

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. Curd & Fromage Blanc Culture is also a mesophilic culture.

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.

All our cultures are freeze dried, tolerating long periods out of the freezer. Please ensure sachets are sealed completely between batches.

Allergens & Usage

Download Information Sheet >

Kosher Certificate


3 reviews for Curd & Fromage Blanc Culture x 1

  1. Emma Healey

    I’ve been using this starter to make delicate curd cheese from my unpasteurised goats milk. It has always worked and makes delicious cheese even with a beginner like me.

  2. Benoit

    I use it to make fromage blanc, using a Seb yogurt maker on the Cheese setting. The container is 1L so I use 1/4 of the sachet each time. I add it to 1L of UHT whole milk and the result is very nice.
    I’m still experimenting on draining time and best time to eat it.

  3. Robin Calvert

    Can’t go wrong – perfect results every time. Makes into a fabulous cheesecake

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