Thermophilic Starter Culture
Description
This Thermophilic culture is used in making a variety of cheese, including Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which require higher temperature ranges.
Five individual packets are included, for easy use. Simply add one packet directly to heated milk to begin the cheese making process. This culture is great for beginner and advanced cheese makers alike.
Details
Ingredients
- Lactose
- Streptococcus thermophilus
- Lactobacillus helveticus
- Lactobacillus delbrueckii subsp. lactis
Storage
Store in the freezer for up to 2 years
Yield
Each of the five packets will set up to 2 gallons of milk
Brand
New England Cheesemaking Supply Company
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Add 1 packet to your milk at proper temperature when recipe calls for adding starter culture.
Cheese Making Bundle
Thermophilic Starter Culture
Item# C201
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Easy to use thermophilic starter
I bought this starter to use for making cheese curds. I was pretty nervous, but it was so easy to use!! Worked just as it should! I ended up with 3lb of curds out of 8 gallons of milk! They were absolutely delicious, great texture, taste and incredible ‘squeak’ !!
Butterkase cheese
Made my first cheese with this culture. Turned out very well, I will purchase this from NECSC again!
Thanksgiving curds
Using your ingredients is so simple, as they are the best to be found. The cheese curds in the picture were made with thermophilic and rennet . I did not use the calcium chloride as the milk I always use is raw and from a local Jersey farm. I have in the past bought the same ingredients from elsewhere and all I can say is, don't.
Work in progress.
I just used this culture for the first time today to make some Swiss cheese. It may be several weeks before I can evaluate the performance of the culture.
Great Product
I just started using this culture a lot more this year. I am having a much better luck the more I learn.