Thermophilic Direct Set Culture

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$10.99

Thermophilic Direct Set Starter Culture

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Direct-set thermophilic culture for hard, Italian & Swiss cheeses (Parmesan, Romano, Provolone, Emmental/Swiss).

Contains: (ST) Streptoccus thermophilus

Eight packets. Use as directed by recipe or at the following rate: 1 packet per gallon of milk; 2 packets per 2-5 gallons of milk; or 4 packets per 5-10 gallons of milk. 

What is a Direct-Set culture?  Direct-Set cultures are a one-time-use culture, they cannot be recultured (i.e. perpetuated beyond the single batch).  Direct-Set cultures are often preferred by cheese makers as they require no maintenance or care.  Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make cheese. Most Direct-Set cultures contain multiple doses to inoculate multiple batches.

Questions on Thermophilic Direct Set Culture

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  • From marlon ochoa at 2/15/11 5:08 PM
    • wat is fermento termófilo
    • I'm sorry, but I'm not sure what you are referring to. If you can let me know where you are seeing that term, I'd be happy to help figure it out.
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  • From Richard Sye at 4/21/12 1:09 PM
    • how do I get from this culture to the different types of chese you mention?
    • Simply follow a recipe for the type of cheese you would like to make. There are some listed here on our website: http://www.culturesforhealth.com/cheese
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  • From Marie at 5/12/12 3:18 PM
    • Is there just one packet per box or multiple?
    • There are eight packets in the box.
    • Do you find this question helpful?  Yes   No
  • From Julie at 4/2/13 4:33 PM
    • I have a recipe for mozzarella that calls for 1/4 tsp of thermophilic culture to 4 quarts of milk. (it also calls for 1/4 tsp calcium chloride and 1/4 tsp liquid rennet). Will this culture work for this recipe or do recommend a different recipe for beginning mozzarella makers?
    • I recommend our mozzarella recipe, of course! But that one will also work. :-)
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  • From heather at 5/2/13 8:27 AM
    • Do I need to purchase anything beyond these packets to make the cheese?
    • It depends on the kind of cheese you wish to make. Most cheese recipes also call for rennet to coagulate the milk. Your recipe will instruct you about the type of culture to use as well as the need for rennet.
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  • From Stephanie at 8/16/13 1:12 AM
    • Would this be suitable for making a thick Coconut Yogurt?
    • Although we usually recommend the Vegan Yogurt Starter for coconut milk but we would never discourage an experiment. The Thermophilic Direct Set culture is a single strain of bacteria where the Vegan Yogurt starter has 6, including S.thermophilus found in this starter. Alternative milks do not coagulate like dairy so you will likely need a thickener. You'll find suggestions here: http://www.culturesforhealth.com/thickening-flavoring-homemade-yogurt
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Customer Reviews

Love the convenience! Review by Susan
Price
Value
Quality
This is the easiest Thermophilic culture I've used since I don't have to mess around with measuring it -just pour and stir! LOVE IT!!! (Posted on December 22, 2013)
Arrived in a timely fashoin, looks like what I need Review by Char
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Value
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I haven't actually used this yet, as I have been sidelined for awhile from my cheesemaking. But it was a good price, it came as speedily as it said it would, and I have no doubt it will perform well. (Posted on December 7, 2013)
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