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.

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

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

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Shipping Information

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

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