Cultures & Yeasts

Starter cultures for home cheesemaking are made from specialist bacteria which are added to your milk. Your culture will last for a long period if kept cool and because of its versatility you can make cheese using very small quantities of milk eg 2 litres up to whatever quantity suits you.

With regard to purchasing culture it is wise to purchase culture that has been hygienically and thermetically sealed to avoid any form of cross-contamination and degradation.

Mesophilic cultures which thrive at a moderate temperature level with optimal temperature reaching 25degC – 35deg C. Above 40deg C will kill the bacteria Mesophilic cultures are generally used to make cheddar style cheese, gouda, feta, camembert, brie, haloumi, quark,ricotta, mascarpone, manchego, blue cheese, stilton, gorgonzola, lactic butter, some strains of buttermilk etc.

Thermophilic cultures which thrive at a higher temperature level with optimal temperatures generally between 35degC to 50deg C. Thermophilic cultures are generally used to make cheeses like parmesan, mozzarella, emmenthal, gruyere, pecorino etc – cheeses which require a higher cooking temperature. The cultures listed below are direct vat set which means they can be added directly to warming milk and do not have to be diluted.

NB: Freeze dried 50U depending on dilution rate can cover between 250 – 500 litres milk and 10U sachets between 500 – 1000 litres milk. 

We receive many requests about cheesemaking workshops and are in the process of compiling a database of cheesemaking workshop tutors in NZ.  If you are interested in promoting your workshop(s) please email us with full details.

 

Browse our product range: