Recipes often use the terms ‘Thermophilic’ and ‘Mesophilic’ cultures, so we have included this classification in our descriptions to make choosing the right culture easier.
This is a general purpose Thermophilic culture, which requires heating the milk to higher temperatures. Usually above 32c – 90f. Cheese making recipes typically requiring a Thermophilic culture include Swiss Cheese, Parmesan, Mozzarella, Provolone, Romano, Gruyere and many other Italian style cheeses.
These cultures are essential helpers and control the milk fermentation during the cheese making process. Fermentation means these cultures acidify the milk, converting milk sugar (lactose) into lactic acid.
Adult humans actually have trillions of friendly bacteria swimming around in their gut.
All our cultures are freeze dried, tolerating long periods out of the freezer. The worst thing that can happen is moisture gets into the sachet and sticks the granules together. Please ensure sachets are sealed completely between batches. Would recommend keeping the sachets in a Tupperware container, in the freezer, for extra protection and because the sachets are quite small.
Directions: Add 1 packet directly to milk at right temperature or when recipe states. Store sachets in deep freeze between batches. Each packet for use with up to 8lrs of milk.
Contents:- Lactose, S.Thermophilus, D.S.Bulgaricus, L.Helveticus