Flora Danica Mesophilic Culture for Chevre & Other Fresh or Soft Cheeses or Cultured Cream

This made the best farm house cheese and cream cheese.

Perfect for making farmer cheese!

I made my first batch of cream cheese amd it turned out perfect. 2cups whole milk 2 cups cream (neither ultra pasteurized, pasteurized is fine) heat to 86 degrees take off burner add one pouch and let sit out for 18-24 hours. This will thicken, be patient and get close to consistently you want. Place strainer over a bowl lined with cheese cloth and pour mixture into cheese cloth lined strainer. Close cheese cloth on top of cheese. Put bowl with strainer in fidge for 24 hours. Take out move to container and mix in salt to taste. Lasts 10 days in fridge. Share with friends!

this culture is easy to use I made sour cream and cream cheese it turned out great.

I have never made a bad batch of cheese using this culture. Super reliable, it is my go to when making cheeses. And the company is very responsive to any questions or concerns and accessible. Can't go wrong. Five stars easy!

What a waste of milk and heavy cream, which 24 hours later continues to be liquid milk and heavy cream. I actually wanted to start straining at the 8 or 12 hour mark so my cream cheese wouldn't be too tangy, but it was still completely liquid at both points. I wasn't going to stay up til the middle of the night so I figured I'd just see what happened by the next morning. LIQUID.

I tried twice to make cream cheese with this starter using two different methods (I've made it before with a different brand culture) and it worked neither time. Not sure what's wrong with this but I'm not risking another 4 cups of expensive raw milk/cream on it. Unfortunately, it seems at though it's not eligible for refund or return. I'll go back to my previous brand.