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Italian Thermophilic Starter Culture

$18.88  $14.99
Save: 21% off

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Description

Real Italian cheese culture from Italy!  Y 082 D 

You can make all the different types of hard cheeses you like.

And you can use a mixture of this culture and the Italian Mesophilic culture to make the very best Italian Mozzarella Cheese!   Making mozzarella the Italian way is the traditional way for enjoying that "old world" flavor, rather than the fast half hour method of making it with citric acid and then tasting the acid in the cheese. Read our blog article on the comparison of making mozzarella with culture vs citric acid.   And we discuss the issue of calcium chloride use.    And just so you know, if you want do make Mozzarella by the fast method... we do carry the Citric Acid

This culture is very economical to use:  only takes 1/16 tsp per 3-4 gallons!

There are many cheese cultures out there. We carry a variety of cultures from three countries... Canada, France, and Italy.   Many cheese supply stores offer kits for a particular cheese.  We do it differently.  There are many different cultures that can be used to make the same cheeses, each resulting in different flavors because of the culture that was used. We believe in educating about the different cultures and then letting you try the different ones to find out your culture (flavor) preferences!  In our cheese making kits, we always tell you what cultures are included. Once you know how to make that cheese, we challenge you to try other cultures and enjoy a variety of flavors for your favorite cheeses. 

Contains:  ST (Streptococcus salivarius subsp thermophilus ) + LB (Lactobacillus delbrueckii subsp bulgaricus )

Now on sale AND  Free shipping to the lower 48 states only! Extra charge to other destinations.



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Italian Thermophilic Starter Culture
Italian Thermophilic Starter Culture
$18.88  $14.99
Save: 21% off


Details

  • Model: Thermo Y082 D
  • Shipping Weight: 1lbs
  • Average Delivery Lead Time: 4 days
  • Payments Accepted: PayPal, Visa, MasterCard, Discover