TA 61 Thermophilic Starter Culture
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.
- Streptococcus thermophilus
Store in the freezer
Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.
Kosher certificate available upon request
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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.
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I used TA 61 to make this bel paese cheese and it seems to have worked quite well. It is now drying after its salt brine dip. I get fruit flies this time of year so my trusty cheese mouse is standing guard and elevates the mesh off the top of the cheese for drying before going in to the cave. I hope he mellows along with the cheese so I can sneak a nibble.
I love your cultures. They're a fair price and your turn around on orders is fantastic. The culture keeps forever in the freezer and is dependable every time. Roy
The culture worked perfect in my cheese recipes!
I just made my first Siss cheese. It looks fantastic. I'm still in the cool phase but will bring the cheese to room temp soon to watch it swell and develop its characteristic holes!
Arrived quickly and used in a batch of cheese already – will have to wait 6-12 months before I know how it turned out though! :)