Thermophilic C201 - 5 Packets

  • Thermophilic C201 - 5 Packets

Thermophilic C201 - 5 Packets

SKU CC02

PRICE AS CONFIGURED:

$6.99

Product Details

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.
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.

Additional Information

SKU CC02

Customer Reviews

Based on 6 reviews
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O
O.
Parmesan

Follow directions and you'll end up with some good cheese. _x000D_Both my Parmesan and Romano were great, and my family eats it.

H
H.
Works quickly

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.

C
C.
I like swiss cheese

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.

M
M.
makes good Parmesan

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.

A
A.
I made a good 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,