Thermophilic Starter Culture
EASY TO USE, PRE-MEASURED CHEESE MAKING CULTURE"These packets make it so easy to add the right amount of culture!"
–W. Happy Cheese Maker
Description
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.
Details
Ingredients
- Lactose
- Streptococcus thermophilus
- Lactobacillus helveticus
- Lactobacillus delbrueckii subsp. lactis
Storage
Store in the freezer for up to 2 years
Yield
Each of the five packets will set up to 2 gallons of milk
Brand
New England Cheesemaking Supply Company
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Add 1 packet to your milk at proper temperature when recipe calls for adding starter culture.
Cheese Making Bundle
Thermophilic Starter Culture
Item# C201
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United StatesFirst time making cheese. Used this thermophilic starter culture and loved the results. My daughter and I had a great time.
United StatesI guess we’ll see if it really works in a few months.
CanadaI love the packets. Just the right size to go with the recipes. Takes the guess work out of the equation. Can't wait to try my aging Caciotta :)
United StatesGreat as always
United StatesI’ve been making cheese for a few years now, buying raw grass-fed milk from a local Amish farm. My very favorite is Manchego from the Home Cheese Making book by Ricki. It uses both mesophilic and thermophilic cultures and can be aged for different lengths of time for a variety of nuances. All the cultures I have ordered from NE Cheese are fresh and do their jobs quite well. I also buy all my other cheesemaking supplies here and am always happy with my orders. The photo I am including shows three aging Manchego cheeses that I have bandaged using coconut oil (a total experiment!). They are getting a nice layer of mold and they smell SO pungent and good! We ate one wheel over the holidays that was only aged two weeks and it was awesome. Can’t wait to try these in a few months.
