Thermophilic Starter Culture
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.
- Streptococcus thermophilus
- Lactobacillus helveticus
- Lactobacillus delbrueckii subsp. lactis
Store in the freezer for up to 2 years
Each of the five packets will set up to 2 gallons of milk
New England Cheesemaking Supply Company
Kosher certificate available upon request
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Add 1 packet to your milk at proper temperature when recipe calls for adding starter culture.
- Q & A
- Related Recipes
- cheese curds
Simple to use
This is the second batch I buy from NECMS and I have no reason to doubt yet that it is not working ;-) Made some pretty tasty Tomme de Savoie (following their recipe) and although we shall see in a few months if it did work, I would say now that I am pleased with how easy it is to order and use.
Good stuff. Never disappoints
Made my first cheese with this culture. Turned out very well, I will purchase this from NECSC again!
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.