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.
100 gram (10D) Size Bottle
- (ST) Streptococcus thermophilus
- (LBB) Lactobacillus delbrueckii subsp. bulgaricus
(freeze-dried direct set/DVI-Direct Vat Innoculation)
Shipping included within the USA.