Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges.
* This culture is added directly to your milk and takes all the muss and fuss out of the culturing process.
CULTURE INCLUDES: s. thermophilus, d.s.lactis, helveticus and malto dextrin
YIELD: Each packet will set 2 gallons of 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.
4 x 4 x 0.1 inches.