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    A Thermophilic acid producing culture for typical hard, Italian & Swiss cheeses such as Parmesan, Romano, Mozzarella, Provolone, Emmenthaler/Swiss.

    Effective Temperature range is 68°- 125°F with an Optimum growth of 104°-108°F. Many cheeses of this style are heated to very high temperatures(122°-128°F) and even though there is little to no acid produced in this range, they will survive quite well. As soon as the temperature of the cooling cheese falls into the optimum range they will begin their acid production.

    CULTURE CONTAINS: Streptococcus thermophilus

    SIZE: 50 DCU

    BRAND: Danisco Choozit (TA61)

    YIELD: Will set up to 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use and 8-10 gallon batches for home use.

    DIRECTIONS: 1/2 teaspoon will set approximately 6-12 gallons. When using raw milk, reduce amount of culture used by 25-50%. This is to be used as a guide since setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.

    STORAGE: Store in the freezer.

    NOTE: This product is Certified Kosher OU. Kosher certificate available upon request.

    Yes

    No

    Allergens

    Description of Components

    X Wheat
    X Other Cereals containing gluten
    X Crustaceans
    X Eggs
    X Fish
    X Peanuts
    X Soybeans
    X Milk (including lactose)
    X Nuts
    X Celery
    X Mustard
    X Sesame Seeds
    X Sulphur Dioxide & Sulphits (> 10 mg/kg)
    X Lupin
    X Molluscs
    Based on 6 Reviews
    Rating:

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    From:

    Wonderful sheep mozzarella

    Made some sheep mozzarella and it worked out much better than other cultures, some difference on the recipe compared to cows milk. 1/4 teaspoon for 6 skimmed gallons of sheep milk, 40 drops of single strength animal renet.

    Rating:

    Pros:
    • Ive used it twice
    Cons:
    • Cant test the cheese for months.
    From: Idaho

    Thermophilic Culture

    Used this yesterday for a Parmesan and today making a Swiss cheese.

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    From: Colorado

    Love Making Swiss

    This is the culture I have used for Swiss, Jarlsberg, Gruyere, and Parmesan. They have all be fabulous. Other than the single packets, this is the only Thermophilic culture I have used but things just work with it.

    Rating:

    Pros:
    • price
    • %20quality
    Cons:
    • a%20little%20too%20concentrated
    From: VA

    Excellent

    I make a lot of mozzarella and a little provolone. Love this culture.

    Rating:

    Pros:
    • quality
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    From:

    Easy, consistent results

    I always turn to Cheesemaking .com for my supplies- I have always had good results w/my cheese!

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    From: Strang, Ok

    Love It!

    I have made parma and Romano with this. I was so thrilled when it came out of brine smelling like it was suppose too! Magical! Have done 3 swiss and waiting on aging to try it. I love this culture. So versatile and easy to use!