Used in making Parmesan, Romano and Swiss and other Italian style cheeses. This culture is added directly to your milk and takes all the muss and fuss out of the culturing process. Dosage: Each packet will set 2 gallons of milk. Directions: Add 1 packet directly into your milk at the proper temperature when the recipe calls for adding starter culture. Culture Includes: s. thermophilus, d.s.lactis, helveticus and malto dextrin Storage: Keep packages in the freezer, they will last up to 2 years.
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Follow directions and you'll end up with some good cheese. _x000D_Both my Parmesan and Romano were great, and my family eats it.
I followed directions, including rehydrating the packet, and got quick results. The Swiss cheese was way better than I expected. I didn't realize it was this easy to make cheese. I also made Parmesan cheese for our family pasta meals.
I make cheese and like to try out new cultures. The Swiss I made was readily eaten, though it wasn't as good as some of the other cheese I made. Then I made a Romano and that came out real good.
This makes a real good Parmesan. I've been using it over the last few weeks and my family loves it. Next to try is the Romano.
If you follow directions and don't take short cuts, you can make some good cheese with this culture. My Romano came out very well. I'm going to make a Parmesan next,