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Cultures for Health Medium Temperature Cheese Starter | 4 Pack Direct Set Culture + 2 Rennet Tablets for Cheese Making | DIY Semi-Soft Fresh Cheese Like Cheddar, Quark, Colby, Feta, Cottage Cheese and

Cultures for Health Medium Temperature Cheese Starter | 4 Pack Direct Set Culture + 2 Rennet Tablets for Cheese Making | DIY Semi-Soft Fresh Cheese Like Cheddar, Quark, Colby, Feta, Cottage Cheese and

Q: How much cheese does this culture make?

Yield will vary depending on what cheese you're making, how long you strain the curds, what type of milk you use, etc. However, generally with 1 gallon of milk, you can expect about 1 lb. feta, 5 servings pepper jack, or 1⅓ lbs. cottage cheese.

Q: Do I need any special equipment?

For most cheese, no—everything you need is probably already in your kitchen: a large stainless steel pot with lid, a non-aluminum mixing utensil, a thermometer, a cheesecloth (butter muslin or tight-weave towel can also work), a colander, and a bowl.

Q: What kind of milk should I use for cheesemaking?

Cheese can be made using almost any type of animal milk: cow, goat, sheep—even mare or camel. Unhomogenized milk is preferable, but you can absolutely use pasteurized, homogenized milk as well. The only kind we never recommend is ultra-pasteurized.

Q: How long will the finished cheese last?

Your cheese will last 7–10 days in the fridge and 6–9 months in the freezer. Make sure to get some cheese salt (non-iodized salt) before freezing. It's a good idea to have cheese salt around anyway, as it enhances the flavor and helps it last longer.

Q: What should I do with the leftover whey?

Don't just throw it out! Whey can be used as cooking liquid for potatoes, rice, grits, pasta and grains; as a starter culture for fermenting vegetables; as a nutrient boost in smoothies or drinks; to make whey cheese; or added to compost.

4.4/5

Product ID: 746854020

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Details

Brand
Cultures For
Diet Type
Gluten Free
Package Information
ボックス
Number of Items
1
Flavor
Cheddar

🌿Non-GMO & gluten-free

🧀4 batches per pack

🌡️Medium temp direct set

Frequently Bought Together

Cultures for Health Mesophilic Cheese Starter | 4 Packets Direct-Set Culture + 2 Rennet Tablets for Cheese Making | DIY Semi-Soft Fresh Cheese, Like Cheddar, Quark, Colby, Feta, Cottage Cheese, & More

Cultures for Health Thermophilic Cheese Starter | 4 Packets Gluten Free Direct-Set Culture + 2 Vegetable Rennet Tablets | DIY Hard Cheese, Parmesan, Mozzarella, Asiago, Romano, Swiss Cheese, & More

North Mountain Supply Professional Quality Liquid Calf Rennet - Animal Rennet for Cheese Making - 4 Fluid Ounces

Description

🧀 Elevate your kitchen game—artisan cheese, zero compromises!

PURE HEALTHY - Skip preservatives and additives; control every ingredient for a cleaner, healthier cheese.
BATCH POWERHOUSE - Make up to 4 batches or a giant 10-gallon batch with all packs combined.
LAB TESTED QUALITY - Each batch is third-party tested ensuring premium, safe, non-GMO, gluten-free cheese culture.
EFFORTLESS CHEESE MAKING - Direct set culture means no ongoing maintenance—perfect for busy pros and beginners alike.
VERSATILE CHEESE CREATOR - Craft a variety of semi-soft cheeses like Cheddar, Feta, Colby, and Cottage with one starter.

This Cultures for Health Medium Temperature Cheese Starter pack includes 4 direct set culture packets and 2 vegetable rennet tablets, enabling you to create up to 4 batches of fresh, semi-soft cheeses like Cheddar, Feta, and Cottage. Designed for convenience and versatility, it requires no maintenance after setting and is lab-tested for safety, non-GMO, and gluten-free assurance. Perfect for health-conscious, creative home chefs seeking artisanal quality without additives.

Specifications

Item Form	クリーム
Cuisine	ウエスタン。
Size	1.6 Gram (Pack of 1)
Number of Pieces	1
Specialty	Natural
Unit Count	1.701 Grams
UPC	814598020438
Manufacturer	Cultures for Health M
Package Dimensions	17.7 x 13.21 x 2.79 cm; 82 g
Is Discontinued By Manufacturer	No
Item Weight	82 g

Have a Question? See What Others Asked

How much cheese does this culture make?

Do I need any special equipment?

What kind of milk should I use for cheesemaking?

How long will the finished cheese last?

What should I do with the leftover whey?

Common Questions

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