Dairy Connection - Milks, Buttermilk, Kefir, & Sour Cream

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.

There are a variety of DCI cultures for buttermilk and sour cream They all contain various strains and combinations of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris.

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 many of the cultures available for the hobbyist cheesemaker are concentrated and also used for commercial use. We suggest basic measurements for using these cultures. The hobbyist cheesemaker will need to do their own measuring, dividing and experimentation based on the suggested usage for best results.

Culture	Characteristics	Price
These packages are acatully designed for commercial use. Recommended approximate usage: 1/16 tsp. per quart of milk Home cheesemakers will need to do their own measuring, dividing and experimentation. Instructions for use of these cultures can be found at: Making Buttermilk At Home Making Sour Cream At Home		Small: approx. 2 1/2 tsp Large: approx. 5 tsp.
Full Fat Sour Cream and Buttermilk #831	Medium body with full diacetyl flavor and carbon dioxide development	Small $9.45 Medium $12.95
Full Fat Sour Cream and Buttermilk #901	Thick body with full diacetyl flavor and carbon dioxide development	Small $9.45 Medium $12.95

Kefir
Type C Culture

For the production of foamy kefir. Produces a product similar to that made from kefir grains as compared to lactic acid production, pH and viscosity.

Usage rate = 1/2 tsp per 1-2 qts. Approximately 7 tsp per package.

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