Description
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.
Ingredients:
- lactose, (ST) streptococcus thermophilus, (LB) lactobacillus delbrueckii subsp. bulgaricus, (LH) lactobacillus helveticus
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!
ray d (verified owner) –
have not used yet
Douglas Spieker (verified owner) –
Everything we have ordered has been delivered beyond expectations!
Gary W Marcho (verified owner) –
Anonymous (verified owner) –