TM 81 Thermophilic Starter Culture
Rapid acidifier, lactic acid starter for Italian type cheese, especially varieties of Italian stretched curd (Pasta Filata) cheese including Mozzarella, Boccaccini, Scamorza, Burrata, String Cheese, Cacciocavalo / Kashkaval, Provolone and similar. Creates a moist, soft, stretchy curd.
- Streptococcus thermophilus
- Lactobacillus delbrueckii subsp. Bulgaricus
Store in the freezer
Kosher certificate available upon request
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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.
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Perfect for mozzarella
Great culture! Using for mozzarella. Giving a consistent result. Using half of the recommended dosage as using vat-pasteurized milk.
Favorite mozzarella culture!
I love this culture! Huge time saver! My mozzarella was ready to stretch in 4 hours rather than 8 hours with the other culture I was using. The cheese stretched beautifully and molded into nice smooth balls. I’ll never use another culture.
The Best Mozzzarella
I have tried all different cultures in my quest for making high quality mozzarella. This culture by far is the best, everyone who tastes my cheese made from this culture loves it, they all say I should sell my product. Get a quality digital ph meter to stay on top of the acid formation. Can happen faster than you realize. I just ordered more.
Awesom; never disapointed.
This product is wonderful! Helps set the Mozzarella perfectly.
Purchae of cultures from Cheesemaking supply Co
We are a start-up cheese making operation in Thailand. Ski Farms, Recently purchased various cultures from them, quick and efficient web store and good exexution. Received everything very quickly. We recommend this site.