Thermophilic Hard Curd Cheese Culture with Sterile Jar - 100 litres
Used to produce Mozzarella, Parmesan, Provolone, Swiss,
(Direct Inoculation) Starter Culture
Used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian and Swiss style cheeses.
This culture features in our Italian Cheese Kit.
100 litre sachet:
- Suitable for 100 litres of milk
- 1 sachet used for 12 doses suitable for 8 litres of milk each
- Free Sterile Jar with every pack
1000 litre sachet:
- Suitable for 1000 litres of milk
- Two Free Sterile Jars with every pack
Please note: Cheese making ingredients such as culture may vary in strength (by volume), from country to country, and manufacturer to manufacturer. Please read the package labelling on any cheese making ingredient for dosage directions.
Shelf Life of Cultures:
When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.
|Room temperature||1 to 2 months|
|Refrigerator||6 to 12 months|
|Freezer||2 to 5 years|
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