'Curds' Culture

Curd Cheese Culture (MM100) In cheese making, culture is used to ‘ripen’ the milk. Essentially, this means you are acidifying the milk so that rennet can be added. There are many different types of culture used for various types of cheeses such as soft cheese, hard cheese, moldy cheese etc. For this Wisconsin Cheese Curd Kit we use MM100, a mesophilic starter culture. Store in the Freezer at all times for maximum shelf life. This culture will last about 2 years, and will begin to deactivate after 3 weeks if left at room temperature. It will deactivate immediately if it's left in direct sunlight or high temperatures. There is enough culture in this item to make 10, one pound, batches of cheese curds.