LyoPro TPF Thermophilic Starter Culture $9.95
A homofermentative thermophilic single strain of Streptococcus Salivarius subsp. thermophilus that is suggested for the production of pasta filata for cow and buffalo mozzarella. Its characteristics include no proteolytic activity and a slow fermentation activity when it’s close to the pH for stretching. This provides a more standardized product and gives more stability during shelf-life. Application: Mozzarella, pasta filata, soft to hard type cheese like Halloumi.
This is a great choice for Mozzarella, pasta filata, Halloumi and more.
- Streptococcus salivarius subsp. thermophilus
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 or 1/2 tsp for 3-5 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.
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