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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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.
This product is wonderful! Helps set the Mozzarella perfectly.
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.