Set Milk - Single Pouch (Starter Culture for Cheese)

Set Milk - Single Pouch (Starter Culture for Cheese)

Sorry, this product is temporarily out of stock.


Set Milk is a fermented milk product whose consistency is not quite so firm as that of yoghurt and which does not have typical yoghurt flavor. It is produced by fermenting milk with mesophilic lactic acid bacteria. Set Milk is a mesophilc culture with a nice aroma and little gas. You can use to make buttermilk, cultured butter, sour cream, cream cheese, gouda cheese etc.

Historical Background:

Set milk is probably one of the oldest forms of fermented milk product. It has belonged, above all, to the daily diet of rural populations. Changes in consumer trends in favour of refined foods reduced the demand for it; but now, however, the trend is back to homemade products.


Cheese is made from preparing Set Milk the night before by following the steps below:


Production of starter from 1 POUCH “Set milk” ferment


milk                            1 litre MILK


temperature            HEAT TO: 20-24°C


inoculation                Add: 1 sachet/pouch of Set milk ferment


fermentation            Leave for 24 h at 20-24°C


cooling                      Place in the fridge


HOW TO RE-CULTURE: Save 2 -3 tablespoons form each batch to inoculate the next litre of milk instead of using a new pouch. This can be repeated up to 24 times.


Shelf life: 1 L of Set Milk can be stored in the fridge for approx. 1 week.

TIP: You can make a bulk starter the day before using „Set Milk“ and then use a portion for cheese.

Amount Needed: Simply remove 1 – 2 Tablespoons of prepared Set Milk to inoculate up to 5 gals of milk for cheesemaking.

Storage: 18 months from date of production at temperatures below 4°C (39°F).


Lactococcus lactis subsp. Lactis

Lactococcus lactis subsp. Cremoris

Leuconostoc mesenteroides ssp. Cremoris

Glucose (used as a fermentation agent)





NO: Wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts

soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs.

YES: lactose