Cultures
Bacterial cultures are the key to cheese making and producing various other dairy products. There is a large variety of cultures used in making cheese and other dairy products such as buttermilk and yogurt. Refer to this Culture Guideline Chart for a guideline as to what cultures are used for which dairy product.
We offer "Direct Set" Cultures, also known as "DVI" Cultures. These Direct Vat Inoculates (direct set) cultures are added directly to the milk with no need for reculturing.
All culture and mold orders will be shipped to arrive in 2 days to assure product quality. Any other method may reduce the quality of the product due to temperature abuse. Click here for more information on our shipping policies.
PLEASE NOTE: The cultures we supply are packaged based on the activity per gram of the culture. Its contents are intended to be used in one application by a commercial cheesemaker. We have no control and accept no responsibility for weight and volume differences for each culture and package size due to the manufacturers procedures. Although we have suggested basic usage amounts for these cultures, the hobbyist cheesemaker will need to do their own measuring, dividing and experimentation based on these suggestions and the variable activity of the culture.
