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TA 61 Thermophilic Starter Culture

TA 61 Thermophilic Starter Culture

Regular price $14.95
SKU: TA61
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Regular price $14.95
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Description

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.

Details

Ingredients

  • Streptococcus thermophilus

Storage
Store in the freezer

Size
50 DCU

Yield
Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.

Brand
Danisco Choozit

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

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.

Cheese Making Bundle

TA 61 Thermophilic Starter Culture

Item# TA61

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A
05/03/2018
Agustin

Wonderful sheep mozzarella

Made some sheep mozzarella and it worked out much better than other cultures, some difference on the recipe compared to cows milk. 1/4 teaspoon for 6 skimmed gallons of sheep milk, 40 drops of single strength animal renet.

M
04/13/2018
Mark
Idaho

Thermophilic Culture

Used this yesterday for a Parmesan and today making a Swiss cheese.

R
02/26/2016
Ripley
Colorado

Love Making Swiss

This is the culture I have used for Swiss, Jarlsberg, Gruyere, and Parmesan. They have all be fabulous. Other than the single packets, this is the only Thermophilic culture I have used but things just work with it.

C
02/26/2016
Cathy
VA

Excellent

I make a lot of mozzarella and a little provolone. Love this culture.

C
02/08/2016
cheeshead

Easy, consistent results

I always turn to Cheesemaking .com for my supplies- I have always had good results w/my cheese!