TA 61 Thermophilic Starter Culture
TA 61 Thermophilic starter culture can be used to make a variety of hard Italian and Swiss style cheese including Parmesan, Romano, Mozzarella, Provolone, Emmenthaler/Swiss.
The active Temperature range for this culture is 68-125°F with optimum acid production at 104-108°F.
Many of the above suggested cheeses are heated to around 122-128°F, this culture will have little to no acid produced at these high temperatures. Although this culture does not thrive in these hot temperatures, it survives quite well. As the temperature of the cooling cheese falls into the cultures optimum temperature range it begins proper acid production.
- Streptococcus thermophilus
Store in the freezer
Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
Use approximately 1/2 tsp for 6-12 gallons of milk. This is an estimated guide for usage. Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.
Reduce culture amount by 25-50% when using raw milk.
- Q & A
- Related Recipes
- mozzarella cheese
- TA 61
- Elemental Swiss
Had problems with the Stretching of mozzarella cheese. I tried TA 61 Thermophilic Culture and it works great for Stretching the mozzarella cheese. I have not had any problems since I started using this product TA 61. It works for me!
Thermophilic culture works!
Just made an Elemental Swiss with ta61 Thermo culture and it looks great
It only takes a pinch and the pouch keeps a very long time if kept in the freezer.