Thermophilic Cheese Starter Culture

Thermophilic Cheese Culture
Item 1418

For cooked curd cheeses like Parmesan, Romano, Provolone and traditional Mozzarella; can also be used for Swiss and Feta. Thermophilic is often used with LH culture in many Italian style cheeses. 1/4 teaspoon will ripen 2 to 3 gallons of milk. Add to milk when any recipe calls for the addition of starter. This culture requires the use of rennet.

1418Thermophilic Cheese Starter Culture$8.998 dose/2 tsp
1417Thermophilic Cheese Starter Culture$33.99125 DCU

Contains 2 tsp for 8 doses |Requires the use of rennet.

Product Specs

  • Streptococcus thermophilus
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