Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges.

This culture is added directly to your milk and takes all the muss and fuss out of the culturing process.


  • Streptococcus thermophilus
  • Lactococcus lactis ssp. lactis biovar diacetylactis
  • Lactococcus lactis ssp. Lactis


Thermophilic Tube

These tubes have enough culture to treat 100 liters of milk for those of you who make large batches.  You can use a partial amount and store the rest in the freezer for your next batch.

Note:  Thermophilic may cake together but the culture is still active when this happens.

STORAGE: Keep packages in the freezer, they will last up to 2 years.

Weight .01 kg


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