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Used to make Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and many other Italian and Swiss cheeses, which grow in higher temperature ranges. It comes in one package, and you must incubate a mother culture before using.
CULTURE INCLUDES: s. thermophilus, d.s.lactis, helveticus and malto dextrin
YIELD: Each packet will make 1 quart of prepared culture.
DIRECTIONS: To 1qt. 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 1qt sterilized milk cooled to 110ºF add 1 cube of prepared starter and repeat process given above.
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 packets and you will receive our price break of $3.00 for each packet.
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