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 making
- goat milk
- cheese curds
I love the premeasured, easy to store, easy to use cultures I get from New England Cheesemaking Supply Company (NECS Comp). The Thermophilic Starter Culture is one of my favorites.As I have a tendency to eat cheese curds all day. I've tried other supplier's but usually, you have to measure, then weigh to get what you need and deal with non-resealable pouches that just end up making a mess. I stopped buying them and have a small back stock of these now. I love you NECS Company. You've made my weekly cheese making easier and a hit with friends and family.
Works for Raw milk
This has kept good in the freezer for the four years that I had it. It worked great with my raw milk and to make a mother culture.
Works every time
I am a French Canadian living in the US and was missing my curd cheese to make poutine until I came across the recipe for curd cheese on this website. It calls for thermophilic starter and I have been using it for a few years now and have never been disappointed! That is the only one I ever buy and will buy since I have such a positive experience with it and can enjoy my curd cheese when I want it again!
I am new to cheese making. The Thermophilic starter worked perfectly for the Bel Paese cheese. The will be ready to eat in two more weeks.