Su Casu Thermophilic Starter Culture
Preferred choice for Parmesan or other hard, high-cooked cheese. Mildly sweet and nutty flavor profile. Can be used as a flavor adjunct in Cheddar. Very high heat resistant.
- Streptococcus thermophilus
- Lactobacillus delbrueckii subsp. lactis
- Lactobacillus helveticus
Store in the freezer
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
Use approximately 1/4 tsp for 1-2 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
Yum yum Parmesan!
Worked like a charm! Thanks so much for this amazing peoduct! Arrived safely (with a bunch of others I ordered).