Thermophilic Direct Set Culture

Questions on Thermophilic Direct Set Culture

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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 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 Marie at 5/12/12 3:18 PM
  • Is there just one packet per box or multiple?
  • There are eight packets in the box.
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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 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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