Dairy Connection - Cultures

Supplies for the Original & Hobbist Cheesemaker

We will be closed on the following dates:

Friday 7/4 for Independence Day
Friday 7/25 attending ACS Conference
Monday 9/1 for Labor Day

NOTE: Due to vacation schedules all Priority Mail orderes received after 3:00 pm Central Time on Wednesday July 9th will ship on Tuesday July 15th. All non Priority Mail orders will ship on Monday July 14th.

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.

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.

Cheese Cultures (see below)
Yogurt Cultures
Milks, Buttermilk & Sour Cream Cultures

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.

Cheese Cultures
Freeze-Dried/Direct Set Cultures
Store in an airtight container in the refrigerator or freezer.

These packages are actually designed for commercial use.
Recommended approximate usage:
1/8 tsp. per 1 gallon
1/4 tsp. per 2-5 gallons
1/2 tsp. per 5-10 gallons
Home cheesemakers will need to do their own measuring, dividing and experimentation.

Small: approx. 3 - 6 tsp.
Medium: approx. 10 - 15 tsp.
Large: approx. 25 - 30 tsp.

MM Culture
(MM 100)
Mesophilic

For soft ripened, and fresh (unripened) cheeses:
Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, etc...

Contains:

(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis

Mesophilic Aromatic Type B

For use in soft goat cheeses, cottage cheeses, sour cream, cultured butter, fermented buttermilk and fresh cheeses.

Contains:

(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
(LMC) Leuconostoc mesenteroides subsp. cremoris

MA Culture
(MA 11)
Mesophilic

For semi-soft and fresh cheeses:
Cheddar, Colby, Montery Jack, Feta, Chevre, etc...

Contains:

(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris

MA Culture
(MA 4000)
Mesophilic
"Farmhouse" Culture

Used for a variety of hard cheeses with all types of milk.

The MA4000 series is predominantly a blend of standard mesophilic lactic acid cultures plus a S. thermophilis for quicker acid production during cheesemaking.

MD Culture
(MD 89)
Mesophilic

Used in combination with other mesophilic cultures to enhance the flavor in fresh cheeses and soft ripened cheeses:
Brie/Camembert, Chevre, Blue

This culture is not normally used just by itself (it will not produce enough acid in the cheese). This culture is used to enhance flavor (buttery) and produce some small eyes in cheese such Edam or Havarti. Suggest use as a flavor enhancer for your cheese.

Contains:

(LLD) Lactococccus lactis subsp. biovar diacetylactis

Flora Danica
Mesophilic

Used for specialty cheeses, sour cream and cultured butter:
Goats milk cheese, Havarti, Baby Swiss, Gouda, Edam, Blue, etc...

Contains:

(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
(LMC) Leuconostoc mesenteroides subsp. cremoris

TA Series
(TA 61)
Thermophilic

For hard, Italian & Swiss cheeses:
Parmesan, Romano, Provolone, Mozzarella
Emmental/Swiss

Contains:

(ST) Streptococcus thermophilus

LH Series
(LH100)
Thermophilic

Used in combination with TA culture for hard cheese, Italian types and Swiss.

Contains:

(LH) Lactobacillus helveticus
(LBL) Lactobacillus lactis

LM Series
(LM 57)
Thermophilic

This culture produces CO2 and diacetyl (butter flavor) in cheese due to citrate fermentation. Used as an enhancer for Blue cheese and Gouda along with MM Series.

Contains:

(LMC) Leuconostoc mesenteroides subsp. cremoris

Usage rate of 1/8 tsp per 2-4 gallons.

Thermo B Culture

Thermophilic Type B Culture from Abiasa.
For use in Soft and Semi-soft type cheeses.

Contains:

S. thermophilus and L. bulgaricus culture

Usage = 1/2 tsp per 2-4 gallons of milk

Thermo C Culture

Thermophilic Type C Culture from Abiasa.
For use in Italian and farmstead type cheeses.

Contains:

S. thermophilus and L. helveticus culture

Usage = 1/2 tsp per 2-4 gallons of milkS

Proprionibacteria

Used primarily for the eye formation, aroma, and flavor production in Swiss type cheeses.

Contains:

(PS) Proprionibacteria freudenreichii subsp. shermanii

Usage rate of 1/8 tsp per 1-3 gallons of milk.
(Each pouch contains approx. 8-10 tsp.)

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