KOOKOOLAN FARMS
15713 Highway 47, Yamhill, Oregon 97148 ... email kookoolan@gmail.com ... phone Farmer Chrissie at (503) 730-7535
organic farming practices ... pasture-raised poultry, meats, and eggs ... cheesemaking classes and supplies ... mead and kombucha


| Culture Name | Recommended Uses | Price |
| Home Creamery | ||
| Fresh C3 | Five individual packets each make one quart of starter culture. Produces cottage cheese, pot cheese, meufchatel, and other soft cheeses. | $6 |
| Kefir C45 | Kefir has been called the "Champagne of dairy products". Produces a rich, creamy, tangy drink. It can be sweetened and produces a refreshing and nutritious dairy treat. Contains two individual packets, each making up to one gallon of mother culture. May be re-cultured. Repeated reculturing will eventually grow the fabled "kefir grains." | $6 |
| Viili Yogurt Starter YS100 | Scandinavian culture. GREAT flavor. | $13 |
| Filmjolk Starter YS101 | Scandinavian culture. GREAT flavor. | $13 |
| Piima Culture YS103 | Scandinavian culture. GREAT flavor. | $13 |
| Ricki's Sour Cream C30 | will turn a quart of cream into deliciously thick "old world" style sour cream. Use milk to make a creamy lower-fat substitute; drain the cultured cream to make a thicker sour cream with a texture more like store-bought. Directions included. Five packets; each sets a quart of cream or milk. | $6 |
| Crème Fraiche C33 | Add to cream or half-and-half to produce a delicious crème fraiche that can be served fresh or used in cooking. Great on baked potatoes or cooked cabbage. Five individual packets; each sets up to one quart of cream. When drained it produces a creamy mascarpone cheese. This culture includes rennet. | $6 |
| Buttermilk C21 | Produce thick, old-fashioned, living New England-style buttermilk that can be made with skim or whole milk. Real buttermilk makes killer-good pancakes, biscuits and scones. Five individual packets; each will set one quart of milk. | $6 |
| Mesophilic Family | ||
| Mesophilic Direct Set C1 | Five individual packets each makes one quart of mother culture. Produces cheddar, Monterey, Jack, Stilton, Edam, Gouda, Muenster, Blue, Farmhouse and other hard cheeses. | $6 |
| Flora Danica | Reculturable packet contains enough for up to 50 gallons of milk! Kosher. Aromatic culture produces a variety of cheeses including Fresh Chevre, Camembert, Feta and Blue Cheeses. | $16 |
| Fromage Blanc Direct Set C20 | This is the easiest, most wonderful discovery ever. So simple even a child can make it. The result is similar to cream cheese with a delightful rich flavor. You can make it from skim, whole, or cream. Fromage blanc can be used in dips, in cooking or simply spread on your morning bagel. Add flavors or roll in crushed nuts or herbs to make something like "Boursin" brand cheese balls as hostess gifts or for parties. Five packets; each sets up to a gallon of milk. Interchangeable with Chevre. | $6 |
| Chevre Direct Set C20G | Easy-Peasy! This culture is interchangeable with Fromage Blanc and can be used with either cows milk or goats milk. You'll get a rich and delicious creamy fresh cheese. Also great as a cheese spread on bagels. Five packets; each sets up to a gallon of milk. This culture includes rennet. | $6 |
| MT1 | Specific blend for Feta | $9 |
| MA4001/ MA4002, 5 DCU size packet | acidifying mesophilic with some gas production for open curd. Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese, Gouda, Edam, Havarti | $10 |
| Meso Aroma B | Acid producing mesophilic with flavor and some gas production for open curd. Cream cheese, Sour cream, Quark, Cottage cheese, Fromage blanc, Chevre frais, St-Maure, Valencay, Cultured butter: | 10g: $9 |
| Meso Type II | Acid producing mesophilic mainly useful for Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese Mozzarella, Provolone, Parmesan, Romano. | 10g: $8 |
| Meso Type III | Acid plus flavor producer: Gouda, Edam, Havarti | 10g: $8 |
| SacM036 | Acid producer. Use for Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese, Gouda, Edam, Havarti, Mozzarella, Provolone, Parmesan, Romano. | $10 |
| SacM030 | Acid plus flavor producer: Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese. | $10 |
| SacM082 | Strong acid producer with L bulgaricus; Buttermilk | $10 |
| Thermophilic Family | ||
| Thermophilic Direct Set C2 | Five individual packets each makes one quart of mother culture. (Italian culture.) Produces Mozzarella, Parmesan, Provolone, Swiss and other Itaian type cheeses. | $6 |
| Thermophilic Type C | Acid plus flavor producer: good choice for Romano, Emmenthaler, Gruyere, Swiss | 10g: $9 |
| Specialty Cheeses | ||
| Propionic Shermanii C6 | (Swiss.) Produces the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere, and Emmenthal cheeses. This culture must be used with C2 Thermophilic or another thermophilic culture. This culture cannot be re-cultured. | $13 |
| Bacteria Linens (red) C10 | used in making surface-ripened "stinky cheeses" such as Brick, Brie, Limburger, and Muenster. (Kosher.) | $13 |
| Penicillium Candidum (White Mold) C8 | is used to ripen and flavor Brie, Camembert, Colummiers, and a variety of French goat cheeses. This gives the chracteristic white surface mold. May be used in conjunction with Geotricum Candidum and/or with Penicillium Roquefort. | $17 |
| Geotricum Candidum C7 | Can be used by itself or in conjunction with penicillium candidum to ripen and give flavor to Camembert, Brie, and a variety of goat cheeses. When used with penicillium candidum, it will prevent the skin from slipping off the cheese. Kosher. | $20 |
| Penicillium Roquefort (Blue) C9 | Used to ripen, flavor and color blue, Gorgonzola, and Stilton. (kosher). Must be used with mesophilic. | $25 |
| Yogurt Cultures | ||
| Bulgarian Yogurt (blue package) Y1 | This is one of the healthiest yogurts for you, and it has the smoothest, creamiest and richest tasting yogurt we have ever found. Smooth and mild. Makes a firmer curd when working with raw milk. Can be recultured. | $6 |
| Tangy Yogurt Y4 (orange package) | Package of five individual packets; each sets up to two quarts of milk into rich, creamy yogurt. This culture gives a tangy profile typical of Greek or Middle Eastern style yogurts. Can be drained for thicker texture. | $6 |
| Sweet Yogurt Y1 (white package) | This probiotic yogurt culture will set up to two quarts of milk into a sweet and creamy yogurt, French or Northern European style. Contains both acidophilus and bifidus bacteria. Directions included. Five individual packets. | $6 |
| Mad Millie's Probiotic Yogurt | ||
| Non-Dairy Cultures | ||
| Water Kefir Grains WK100 | Make delicious, pro-biotic non-dairy cultured "soft drinks." | $17 |
| San Francisco Sourdough Starter SS100 | bread culture | $13 |
| Parisian Sourdough Starter | for authentic French bread | $13 |
| Lipase and Rennet | ||
| NECSC “L1 Sharp Lipase” | This imparts a sharp edge to the cheese, along with the cheese flavor. Use it for cheese that you want to be sharp, such as a nice dry aged cheddar. | $7 |
| Mad Millie’s “Goat Lipase” | This adds even more of a sharp edge to the cheese. It should work well for a low moisture cheese such as Romano or Parmesan or Engllish Cheddar, where you want that sharp bite | $15 |
| NECSC “L3 Mild” | This adds a nice cheese flavor with less of a bite and is more suited to medium-bodied cheeses such a Jack, Colby, or American Cheddar. | $7 |
| Mad Millie’s “Calf Lipase” | This is quite similar to the L3, adding only a modest bite and good for medium bodied cheeses and for fresh cheeses with considerable acidity such as cottage cheese. | $9 |
| Mad Millie’s “Lamb Lipase” | The mildest lipase. It gives a nice cheese flavor with very little sharpness. Try it for buttery-flavored cheeses such as Goudas, Edams, or fresh cheeses with low acidity such as Neufchatel, and surpface-ripened cheeses such as Brie. | $15 |
| 2-oz liquid Animal Rennet | Most natural product, most neutral flavor. Highly recommended. Keeps for six months in thee refrigerator | $7 |
| 2-oz liquid vegetable Rennet | Has a slight bitter peptide flavor. Kosher. Vegan. Certified organic. Recommended if one of these factors are deal-breakers for you in using animal rennet. | $7 |
| 10 tablets, vegetable rennet | Very hard to work with, each tablet cultures 50 liters of milk. Must crush, precisely measure, and dissolve before adding to milk. Only recommended for extreme storage conditions: keeps five years in the freezer, two years in the refrigerator, six months at room temperature. | $7 |


























Tips on Choosing the Best Lipase for Your Cheesemaking Project
By Mary Rosenblum for Kookoolan Farms
Lipase is an enzyme that occurs naturally in raw milk but is killed in the pasteurization process. Lipase breaks down the butterfat in the milk into short chain and branched chain fatty acids. These fatty acids register as ‘flavor’ on our tongues and give cheese its ‘cheesy’ flavor. If you make cheese from pasteurized milk and do not add lipase, your cheese will taste more like cottage cheese than cheddar or gouda, even if those are the recipes you use. If you want to amplify these flavors, you can add lipase to your recipe even when using raw milk to make cheese. You can also use different lipases with the same milk to get different flavors, even making cow’s milk taste more like goat’s milk or sheep’s milk!
Several types of lipase are available, each one imparting a subtly different flavor profile to your cheese:
New England Cheesemaking Supply Co. “L1 Sharp Lipase (Capilase)” $7. This imparts a sharp edge to the cheese, along with the cheese flavor. Use it for cheese that you want to be sharp, such as a nice dry aged cheddar.
Mad Millie’s “Goat Lipase” $15. This adds even more of a sharp edge to the cheese. It should work well for a low moisture cheese such as romano or parmesan where you want that sharp bite or a nice English cheddar.
New England Cheesemaking Supply Co. “L3 Mild (Italase)” $7. This adds a nice cheese flavor with less of a bite and is more suited to medium bodied cheeses such as jack or Colby or an American cheddar.
Mad Millie’s “Calf Lipase” $8.50. This is quite similar to the L3, adding only a modest bite and good for medium bodied cheeses and for fresh cheeses with considerable acidity such as cottage cheese.
Mad Millie’s “Lamb Lipase” $15. This is the mildest of the lipases. It gives a nice cheese flavor with very little sharpness. Try it for buttery flavored cheeses such as goudas, edams, or fresh cheeses with low acidity, such as Neufchatel as well as with surface ripened cheeses such as Brie.
CHEESE SALT. This salt is milled to a very fine flake. Dissolves easily, even in drained soft butter, does not cake up, contains no iodide. 8 ounce package for $5.







