Thermophilic Direct-Set Culture Packets

Thermophilic Direct-Set Culture Packets

Thermophilic culture suitable for, but not limited to: Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges. 

Yield: Each packet will yield 8 batches using 1/8-1/4 tsp per 4-8 litres of milk.

Directions: Add to milk at proper temperature when recipe calls for adding starter culture. Allow to rehydrate on the surface of the milk for 2-3 minutes before stirring in.


Culture Includes: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose

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


NO: Wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts, soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs

YES: Milk (lactose)