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Mindful Brand

Culture Cupboard

Soft Cheese Starter Culture

5x sachets
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RRP:NZ$11.99
Our Price:NZ$11.40
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Product Specialties
Baby Friendly
Child Friendly
GMP Manufactured
Good Ingredients Approved
Synthetic Preservative Free
Palm Oil Free
GMO Free
Artificial Sweetener Free
Artificial Flavour Free
Artificial Colour Free
Alcohol Free
Soy Free
Low Sodium
Egg Free
Recyclable Packaging
New Zealand Manufactured
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Highlights
Mindful Brands
Mindful Brand Culture Cupboard is a Mindful Brand. They’re committed to meaningful change that looks after our people and planet. Learn more
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 they're 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.
  • Store in freezer.
  1. Heat up to 4 litres of dairy milk to the temperature specified.
  2. Add a sachet of starter 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.

Soft cheeses are a great introduction to home cheesemaking. They are fast to make and ready immediately, requiring no maturing.
Each recipe will vary, but the process is warming the milk to 32°C, adding the starter culture, adding the rennet (link), cutting the curds, and draining them through cheesecloth (link).  Some cheeses have salt, or fresh herbs added at this stage.
GMO free maltodextrin
Lactococcus lactis subsp. cremoris
Leuconostoc
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. lactis biovar diacetylactis
  • Enough to make 5x 4 litre batches of fresh cheese
  • Make sour cream, quark, cottage cheese & cultured butter
  • Rich buttery flavour for fast, fresh, simple cheeses
  • Made in NZ with no artificial ingredients
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