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Thermophilic Culture TA 61-62

$20.97
Thermophilc starter series TA 61-62 is great for making homemade parmesan, romano, provolone, mozzarella and swiss.
Thermophilic Culture TA 61-62

About This Product

Thermophilic starter series TA 61-62 is the culture needed to make hard, Italian & Swiss cheeses. Parmesan, Romano, Provolone, Mozzarella & Emmental/Swiss culture. Make your own cheeses at home using this starter.

Available in 50 and 125 dose. Each packet will make many batches of cheese. See usage rate below.

(ST) Streptococcus thermophilus (freeze-dried direct set/DVI-Direct Vat Inoculation)

Vegan Use Disclaimer: This product is produced using lactose as a fermentation nutrient. This means that during the fermentation part of the production process, any lactose is fermented out and is NOT present in the final product. If you’re a commercial vegan cheese producer, this may still not meet your quality control. For home vegan cheese makers, this product has no lactose in it and is technically considered vegan.

Usage rate:

Use approximately 1/10 tsp.(.23g) for 1-10 gal.(3.7-37 liters) of milk. 



Kosher Certified. Vegan: contains no animal products in the production or product.

Spec Sheet

Spec Sheet

 

Shipping included within the USA.  International shipping available.

What Our Customers Say

  • 5
    Thermophilic

    Posted by Sab on 10th Sep 2019

    Great starter for hard cheese

  • 5
    Better Return

    Posted by robert schaefer on 29th May 2019

    I had been using separate packets for each batch I made of cheese. 10 bucks for 5 batches, 2 bucks a batch. For this product, it averaged out to under a buck a batch. I also, in my opinion, like the curd better. I have made only 30 or so batches since I started up. Been 38 years since I worked at the cheese factory. Making cheese cave next... NOTE STEVE THECHEESEMAKER: Not sure what size batch you're making, the inoculation rate for hobbyist is approximately 1/10 tsp for 1-10 gallons so this culture should cost much less than a dollar per 1-10 gallon batch. Inoculation rate can vary based on the 'make'(recipe) you're following. r

  • 5
    Gets the job done

    Posted by K. Rowe on 17th Mar 2019

    I have been using this culture for a few years. I don't make a huge amount of thermo cheeses, but this stuff will last a long time if you keep it frozen. Good flavor and requires a fairly small amount to do the job.

  • 5
    Fast, Easy, Quality Products + Best Customer Service Around!

    Posted by Christina B on 11th Apr 2018

    We love this and all other items we have received, not only because the quality of the products, but also for the ability to place orders in a pinch and receive same day shipping!! we couldn't be happier with steve's selection of products and the absolute best customer service. thank you steve!

  • 5
    THERMOPHILIC STARTER SERIES TA 61-62

    Posted by MMH Ahmedin on 10th Oct 2017

    I tried it and found it was very excellent and had a delicious taste