Thermo B Starter Culture
Biena (Abiasa) Thermophile Type B starter culture can be used to make a variety of Italian style cheese including Mozzarella, Romano, Provolone and Grana.
- Streptococcus thermophilus
- Lactobacillus delbrueckii subsp. bulgaricus
Store in the freezer
Inoculates approximately 26 gallons of milk
Kosher certificate available upon request
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Use approximately 1/4 tsp for 1-2 gallons of milk.
Add culture directly to the milk when called for in recipe. Sprinkle on top of milk and allow to rehydrate for 1-2 minutes, then mix thoroughly to distribute culture evenly.
- Q & A
- Related Recipes
- cheese making
- parmesan type cheese
Got this to try making Provolone
I thought I would share this as I have been making loads of hybrid cultured moz and usually use the single pack Thermophyllic culture. I do the half culture half citric to make sure I get the stretch I am looking for and the flavour that purely citric lacks. I read things about the different Thermos and many said this added a buttery flavour to the cheese. So far the results I got were great. The flavour(I use FRESH goats milk) is more buttery and a bit sweeter than the other culture and it seems to have made the cheese a bit smoother in flavour. I do use Sharp lipase in my moz/prov so putting the cheeses side by side I can tell a difference. I hope this helps others making certain cheeses to choose the profile they want to achieve!
Excellent culture, consistent quality
I make cheese every other day. This culture makes an incredibly consistent pecorino cheese. It's a great basic culture and a must have for your tool box as a cheesemaker.
I ordered Nov 23, 2021 received November 26. Tried twice, there are no live bacteria
has never failed me
works great. good product
Makes my longer aged goat cheese very tasty