About This Product
THERMOPHILE CULTURE TYPE B (Thermophilic Culture B)
For the production of Italian style cheeses, such as pizza style Mozzarella and string cheese, Romano, Parmesano, Provolone and Grana (Reggiano). Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 hgallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). Add directly to the milk when specified in recipe. Mix thoroughly to evenly distribute the culture. Wen finished, store in the freezer.
Commercial Dosage rate: 53gal.(200 liters) of milk. 100 gram bottle available. The quantities of inoculation indicated should be considered as guidelines. Homecheesemakers follow usage rate on item label.
Available in 10 and 100 gram size.
- (ST) Streptococcus thermophilus
- (LBB) Lactobacillus delbrueckii subsp. bulgaricus
(freeze-dried direct set/DVI-Direct Vat Innoculation)
Shipping included within the USA.