DIRECTIONS: Heat 1gal. milk to 86ºF, add 1 packet of culture to your milk and let rehydrate for 1-3 minutes. Stir into milk and let set for 6-12 hours. Drain in Butter Muslin (U2) for 6 hours and refrigerate for up to a week. STORAGE: Keep packets in the freezer, they will last up to 2 years. CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Customers like the quality, performance, and ease of use of the culture. For example, they mention it makes great goat cheese, the instructions are clear, and the process is easy. That said, opinions are mixed on the culture itself.
AI-generated from the text of customer reviews
43 customers mention43 positive0 negative
Customers say the product is great for making delicious goat cheese. They mention that it is easy to use and produces great results. Customers also mention that the culture is tangy and delicious.
"...in a little water & stirred that into milk, quick and easy, delicious cheese!" Read more
"...Goat cheese is so easy to make and it was delicious...." Read more
"It tasted great! Texture was nice and smooth as well. However, I had to let it sit for 24 hours instead of the 12 it stated on the package...." Read more
37 customers mention34 positive3 negative
Customers are satisfied with the performance of the culture. They mention that it worked well, they are happy with the results, and that it turned out great. Some say that the instructions are not quite right.
"Turned out great! I will buy again. Very easy to make." Read more
"Worked great as far as formation and reaction. First batch was off in taste but that was on me and one of the goats...." Read more
"...It worked great. I had read on another website that in the summer months the milk doesn't need to be heated to 86 degrees...." Read more
Customers find the product super easy to use. They say the instructions are clear and concisely written on the baggie that holds packets. They also mention that the product sets up real nice, is ready to use, and is easy to store.
"Turned out great! I will buy again. Very easy to make." Read more
"...3 I put the culture in a little water & stirred that into milk, quick and easy, delicious cheese!" Read more
"...renet as needed, but I love these packs because it's all in one and super easy!..." Read more
"The instructions on the packet was very easy to follow. Goat cheese is so easy to make and it was delicious...." Read more
8 customers mention5 positive3 negative
Customers are mixed about the culture. Some mention it's great and fresh, while others say it'll not dissolve.
"...Culture was viable and worked well. Made a tangy goat cheese that was fresh and delicious." Read more
"Batch 1 was great. Batch 2 the culture would not dissolve, stirred 15min, finally worked...." Read more
"Arrived as advertised, culture fresh and in very good condition...." Read more
Worked great as far as formation and reaction. First batch was off in taste but that was on me and one of the goats. Once I pulled her milk from the rotation next batches were really good.
Batch 1 was great. Batch 2 the culture would not dissolve, stirred 15min, finally worked. Batch 3 I put the culture in a little water & stirred that into milk, quick and easy, delicious cheese!
This is the easiest way to make wonderful goat cheese!
We have 3 dwarf Nigerian does milking right now, and one mix breed full size dairy doe also in milk which give us about one and a half gallons of milk to use every day! I usually make cheese using one of the bulk cultures and add renet as needed, but I love these packs because it's all in one and super easy!
On the rare weekends I get away, my husband milks for me, and without some outlet for the milk he runs out of refrigerator space super fast!
Here is the total detailed list of what needs to be done to make amazing goat milk cheese (Chevre): 1. Pour at least one gallon of milk into a large soup or stock pot. 2. Slowly heat the milk to 86F stirring it often 3. Sprinkle a packet or more if needed of the culture onto the surface of the milk and leave it for three or four minutes - If your milk is raw you can use one packet for each 1.5 gallons of milk - I've used one packet for two gallons without a problem) 4. Let the culture sit in the milk for 2 or 3 minutes to dissolve then stir the milk with an up and down motion to blend the now dissolved culture into the milk. 5. Cover the pot with a lid and leave the pot to set over night or for about 12 hours. (no heat is needed but the space should be at least 70 and 72F is ideal for the culture to happily go to work. 6. The next morning (or 12 hours later) spread a flour cloth (any cotton towel that's bigger than your bowl- pillowcases work great!) over a large sized mixing bowl, pat down the center then ladle the now curdled milk (it will be a solid chunk at first) into the lined bowl until it is mostly full. 7. Pull the corners of the cloth up and knot opposite ends over the middle, then hang the cloth bag from a cabinet handle to continue to drain into the bowl. REPEAT WITH ALL THE CONTENTS OF THE MILK POT 8. When the cheese is no longer dripping, untie the bag and rearrange the cheese (break it apart and turn it end over end) to allow a few more hours of draining. 9. Remove the goat cheese from the bag and toss with some non-ionized salt such as sea salt to taste*. 10. Package into jars or bags and freeze what ever you won't use in the next week.
My husband can do this all by himself now :) He doesn't bother to rearrange the cheese inside the bag so it's uneven but after it's mixed with a little salt it pretty much evens out on it's own. His only challenge is that he thinks there's a "right way" to tie up the bag for draining, and he gets frustrated at that step.
*You want to add some salt as this is the preservative and it stops the culture. If you add no salt it won't keep and it just doesn't taste as good!
The instructions on the packet was very easy to follow. Goat cheese is so easy to make and it was delicious. I got so many compliments on my cheese, people said it is the best goats cheese they’ve ever tasted. I added oregano and rosemary to it and it is so good.
This was my first time making goat cheese and it couldn't have been simpler. Be sure to store these packets in the freezer. Instructions are clear and concisely written on baggie that holds packets, along with company information for any questions. Shipped quickly in padded mailer to avoid any punctures. Very positive experience with seller.