NE Cheesemaking Thermophilic Culture
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.