Cultured dairy · Mesophilic aromatic
Cheese Culture for Cream Cheese, Sour Cream & Cultured Butter
Three staples, one aromatic culture. Flora Danica into cream makes sour cream; into a milk-cream blend, cream cheese; culture the cream first, chill it, then churn it and you have cultured butter with real flavour. This cluster is the highest-value use of a single culture pack in your freezer.
At a glance
| Family | Cultured dairy · Mesophilic aromatic |
| Primary culture | Flora Danica (or MM 100 / Probat 222 class) |
| Adjuncts | None — the culture is the product |
| Temperature logic | Mesophilic: culture cream or milk at room temperature to low mesophilic warmth |
| pH notes | Acidify to about pH 4.6 for cream-cheese style sets |
| Ageing | No ageing — set, chill, and (for butter) churn |
The shopping list
Primary culture
Flora Danica Mesophilic Culture
$20.95
New England Cheesemaking · checked October 23, 2026
The make, in short
Mesophilic: culture cream or milk at room temperature to low mesophilic warmth. No ageing — set, chill, and (for butter) churn.
The one pitfall
Culturing the butter instead of the cream. Culture first, churn second — always in that order.
Making a different cheese next?
The Culture Finder covers 27 cheeses and cultured staples — starter, adjuncts, temperature logic and pH gates for each.