Thermophilic Culture - Reculturable - DISCONTINUED

$ 7.50

Unfortunately, we have been informed that New England Cheesemaking has discontinued the reculturable Thermophilic starter. We have a few remaining in stock.


Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, 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 below.

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

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.

Usage amounts are in the range of 1-2% by volume (1.25- 2.5 oz. per gallon of milk).

STORAGE: Keep packages in the freezer, they will last up to 2 years.

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