Mozzarella Parmesan Starter Culture
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Culture Cupboard Feta Gouda Cheddar Starter Culture includes a blend of mesophilic lactic bacteria selected for the production of pressed semi-hard cheeses such as cheddar, gouda, edam, feta, and low-temperature cheeses requiring a smooth, consistent paste. Each pack contains 5x sachets that culture 8 litres of milk. This yields a finished cheese of approximately 1 kilogram.
Culture Cupboard cheesemaking starters are made in New Zealand in small batches for maximum freshness. Because theyre made fresh, each pack has a long shelf life of 8-12 months.
When making these semi-hard cheeses at home, a large pan that will hold 6-10 litres of milk, a thermometer, rennet, cheese press, and cotton cheesecloth are useful equipment items.
A cool place to mature cheddar and Gouda for 1-2 months, such as a cooler bin or wine fridge is also useful.
- Heat up to 10 litres of dairy milk to the temperature specified.
- Add a sachet of starter culture and culture according to the recipe.
- Temperatures and times will vary by cheese type.
- Follow the recipe for the type of cheese you wish to make.
- Mozzarella is a difficult cheese to make authentically.
- You can make fast mozzarella in a microwave which is fine for use on pizzas and recommended for beginners.
- Parmesan is an advanced cheese and will require several months to mature in a cool and humid place like a wine fridge.