Happy Cheese Makers Since 1978
Price: $6.95
$6.95
In Stock

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    Availability: In Stock
    Usually ships In 1-2 Business Days

    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: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose

    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.

    DISCOUNTS: If you really love these you can buy 12 or more 5-packs and you will receive our price break of $4.00 for each 5-pack.

    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
    X Corn *Corn derived ingredient

    Question and Ansqwes
    Number of questions: 0
    Overall Customer Rating of 3 Reviews:
    VA

    Make great mozzarella

    Rating:
    Pros:
    Cons:
    I love how easy it is to use the pre-measured packets. We are hooked on Ricki's recipe for mozzarella made with farm fresh milk, and we use this culture. The flavor and texture are absolutely perfect.

    Gelendzhik / Russian Federation

    Gratitude

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    Pros:
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    Good afternoon! My name is Anna!



    I am grateful to you for this wonderful site, thanks to you and your recipes, especially your starter, - the first time I cooked the cheese itself at home for his family. I liked very Thermophilic (DS) 5 paskets. It is a wonderful starter, I spread ground it directly into a warmed raw milk, all made with a prescription. The truth is I instead add the rennet enzyme is an organic vegetable - and get a taste of a very easy and interesting. Cheese has turned out gorgeous, delicious, easy and thin plastic cut from the cute little holes, about which I dreamed in cheese. This cheese on thermophilic yeast is well suited to the dish "Spaghetti Carbonara sauce Carbonara" This cheese is a nice way to this dish. To the best of solid and at the same time it does not crumble.



    Thank you that you are, for your care, attention and training have such interesting and creative hobby - like cheese-making.



    My sister buys from you to me the ingredients and additives for cheese. And thanks to you and your obcheniya, a detailed description with pictures I cook very tasty cheeses that eats my family and I share with you my friends. thank you for being. May God bless you for your work and for your heart is open to all who wish to learn to create their wonderful cheeses.

    I live in Russia, and only thanks to your site - I learned the history of cheese making in different countries. Thanks you.

    Regards, Anna.




    Edmonton, AB

    Great for Beginners wondering about clutures

    Rating:
    Pros:
    • easy to use
    • price.
    Cons:
    • Only in groups of 1 or 5.
    When I first started making cheese, I was baffled by all different types of cultures. Having pre-measured these pre-measured packages, along with the cheese types, was great. I would recommend these to any beginner.