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Thermophilic Culture, Italian
(1/Pack)

Makes a Mother Culture for Cheese Making

Brand: New England Cheesemaking Supply    Item Number: HM631

$7.99/Pack

In Stock! Ships from Northern CA.

$7.99/Pack

In Stock! Ships from Northern CA.

Buy Big, Save Big! As low as $7.19 each!
  • Buy 10 for $7.19 each and save 11%

Description

Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyère, and other Italian style cheeses, which grow in higher temperature ranges.

This culture comes as a single pack and a mother culture must be incubated as per directions.

Culture Includes: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose. Yield: Each packet will make 1 quart of prepared culture.

Characteristics

Sales Unit Pack Cheese/Culture Type Gruyère, Made from Cow's Milk, Mozzarella, Provolone, Romano, Swiss
Cheese Aging Time 3+ Months Culture Use Re-culturable (Mother Culture)
Sales Unit Pack
Cheese/Culture Type Gruyère, Made from Cow's Milk, Mozzarella, Provolone, Romano, Swiss
Cheese Aging Time 3+ Months
Culture Use Re-culturable (Mother Culture)

Use Instructions

To 1 qt. sterilized milk cooled to 110ºF, add 1 packet, mix and let set undisturbed 12-15 hours. Use within one week. To re-culture, store in ice cube trays in freezer. To re-culture: to 1qt sterilized milk cooled to 110ºF add 1 cube of prepared starter and repeat process given above.

What You May Need

Shipping Information

Shipping Weight: 0.50 lbs. Dimensions: 4.5"L x 4"W x 0.025"H

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