Thick & Creamy Yoghurt Starter Culture
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Culture Cupboard Soft Cheese Starter Culture enables you to make fresh soft cheese at home in a fun and cost-effective way. Soft cheeses are fast and give an excellent yield for the volume of milk used. This kit is perfect for making creamy, soft cheeses, including sour cream, cultured butter, chevre, quark, crème Fraiche, cream cheese, and cottage cheese. It is a mesophilic culture that works well across a wide range of cheese types.
Each pack contains five sachets of starter culture that turn 4 litres of dairy milk into cheese. You can use store-bought dairy milk to make cheese, try to use fresh whole milk for the best results.
Culture Cupboard starters are made in New Zealand in small batches for maximum live culture counts. Because theyre made fresh, each pack has a long shelf life of 8-12 months.
When making soft cheeses at home, a thermometer, rennet and cotton cheesecloth are useful equipment items. Most soft cheeses take between 2 to 4 litres of milk to make.
- Heat 1 litre of milk to 90°C.
- Cool milk to 45°C by placing pan in a sink of cold water for 5 minutes.
- Add one sachet of starter culture.
- Pour into prepared yoghurt maker and culture at 45°C for 8 hours.
- Chill completely before eating and consume within 7 days.
Plastic yoghurt makers like easi-yo can be used but prepare the milk as above and use 45°C warm water not boiling water in the maker.