Happy Cheese Makers Since 1978
$6.95
$6.95
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    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
    Based on 13 Reviews
    Rating:

    Pros:
    • easy and effective.
    Cons:
    • none
    From: Alexandria

    Easy and handy

    I have used the large packet and the the smaller ones. The small packet is more practical. Stays fresh for years in freezer.

    Rating:

    Pros:
    • easy to use
    • long-lasting
    Cons:
    From: Fayetteville, AR

    Easy to Use

    I use these for class demonstrations - easy to use and long lasting, haven't had any issues. I do feel like I'm overdosing most of the time, so I typically mete out the necessary amount using the thermophilic TA61 large pack when I need a thermo starter for making my own cheeses.

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    From:

    Works every Time!

    Keep this product in the freezer and it should last a long time.

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    From: Tipp City OH

    Cheese curds, parmesan, etc.

    So far I have used these to mostly make cheese curds (following Ricki's recipe) but now I have a cheese frig, so in about 9 months I will get to see how parmesan turns out! =)

    Rating:

    Pros:
    • easy package
    • simple to use
    • small batch
    Cons:
    From: Virginia

    Thermophillic Direct Set

    These cultures are great because they are fool proof. Unlike the regular culture which makes a large batch, each of these little packets will get you a batch of cheese. The cultures are very active and dependable, just the thing for getting your Italian cheeses going.

    Rating:

    Pros:
    • Pre measured packets.
    Cons:
    From: North Central Iowa

    Cheese Curds!

    Being a newbee in the cheese making hobby, I thought making cheese curds would be a great way to start. They were so good that I don't know when I will move on to making more advanced cheeses.

    These packets make it so easy to add the right amount.

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    From: Lawrence, Kansas

    Reliable

    We use these cultures all the time. They keep well in the freezer and we've always had great results.

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    From: Northeast

    Another Success

    I use both the meso and thermophilic cultures in the 5 packet option. It is so much nicer then buying huge amounts that will go bad before I use the whole amount. Packets are also so easy to use in recipes.



    I have had only success with these cultures. If the texture was off - that was my fault with pressing too much or too little :)

    Rating:

    Pros:
    • Easy
    Cons:
    • None
    From: Pooler, GA

    Makes some good cheeses!

    I found this culture very easy to use. I am just starting out and I had no troubles.

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    From: Tucson

    Thermophilic (DS) 5 packets (C201)

    Excellent product and very good results and affordable price.

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    From: VA

    Make great mozzarella

    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.

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    From: Gelendzhik / Russian Federation

    Gratitude

    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.




    Rating:

    Pros:
    • easy to use
    • price.
    Cons:
    • Only in groups of 1 or 5.
    From: Edmonton, AB

    Great for Beginners wondering about clutures

    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.