Thermophilic culture is used in cheese making when higher heat is desired. Use when making mozzarella, parmesan, provolone, romano, swiss, gruyere and other Italian cheeses. This culture is added directly to your milk and takes all the fuss out of the culturing process.
Improves Flavor: Thermophilic cheese culture helps good bacteria in the milk flourish and leads to a more fully developed flavor in the final cheese.
Yield: One packet will set up to 2 gallons of pasteurized milk or up to 4 gallons of farm fresh milk.
Directions: Add 1 packet directly into your milk at the proper temperature when the recipe calls for adding starter culture.
Storage: Keep packages in the freezer, they will last up to 2 years.
One packet will set up to 2 gallons of pasteurized milk or up to 4 gallons of farm fresh milk
Contents: Lactose, S. Thermophilus, D.S. Bulgaricus, L. Helveticus