I found an interesting use for the culture since I've not been able to make cheeses yet. I have to order some stuff online since I can't get it locally like cheese rennet and calcium chloride.

In the mean time, I made a carrot cake and thought I had some cream cheese in the fridge. I didn't. So, I made my usual butter cream frosting which consists of butter, sometimes some shortening, confectioner's sugar, vanilla and milk.

I like to use canned milk in my butter cream frosting as it adds a richness of flavor, but carrot cake stands out best if cream cheese is used and I would have used that instead of shortening..and didn't have the cream cheese as mentioned.

SO, I took about 1/4 cup of canned milk and added 2 cubes of the frozen culture and let the culture thaw, mixed it well into the milk and used THAT to moisten the frosting ...viola I had cream cheese flavor in the frosting without adding a drop of cream cheese! It was excellent! It was pretty surprising lol!

Nobody experiments with cheese making or fermented foods?