T starter thermophillic for mascarpone, mozzarella, sour cream and more

$24.00

Suitable for  most Italian cheeses such as parmesan, mozzarella, mascarpone, washed rinds and Swiss cheese.

Thermophilic is a starter culture that handles the heat  and is used to make cheeses that can be heated to 55  degrees. Starter cultures are a freeze dried lactic bacteria, their roll in our cheesemaking is to put the bacteria back into the milk that has been removed through pasteurisation and processing.

Up until the 1880s, the natural souring of the milk or sour whey from the previous day’s cheesemaking was used as a starter. Today, we use blends of freeze-dried lactic bacteria or cultures to ensure we have a consistent product.

Choosing a starter to make your homemade cheese should not be a difficult thing to do, so let’s simplify this. There are two main starters used in cheesemaking: Mesophilic and Thermophilic. We name ours ‘Type M starter’ for Mesophilic and ‘Type T starter’ for Thermophilic.

Having a basic understanding of how and why the cultures work will help you choose what you need. The purpose of the culture is to convert the lactose into lactic acid, to give your cheese its flavour and aroma. The culture puts the bacteria back into the milk that has been removed through pasteurisation. The culture will aid in preserving the cheese. The type T starter is used in cheese made at higher temperatures such as parmesan, mozzarella, washed rind, mascarpone, to name a few.

Milk is a perfect medium for both good and bad bacteria to grow. The starter culture inoculates the milk with the good type of bacteria which multiply by consuming the lactose in the milk. This raises the acidity and once the good bacteria have taken hold in the milk, they help prevent the bad bacteria from gaining a foothold. Although the good bacteria from your M or T starter helps prevent any bad bacteria from appearing in your cheese, you still need to be vigilant about having a clean work area and utensils.

We use CHR Hansens cultures they have been making starter cultures for the cheese industry since 1843, they where ahead of there time and their cultures have stood the test of time.  Make sure you store them in the Freezer when you receive them.

Thermophilic Culture = Type T Starter(Streptococcus Thermopholis)

This is used to make mozzarella, romano, washed rind and mascarpone.

Description

Suitable for  most Italian cheeses such as parmesan, mozzarella, mascarpone, washed rinds and Swiss cheese.

Thermophilic is a starter culture that handles the heat  and is used to make cheeses that can be heated to 55  degrees. Starter cultures are a freeze dried lactic bacteria, their roll in our cheesemaking is to put the bacteria back into the milk that has been removed through pasteurisation and processing.

Up until the 1880s, the natural souring of the milk or sour whey from the previous day’s cheesemaking was used as a starter. Today, we use blends of freeze-dried lactic bacteria or cultures to ensure we have a consistent product.

Choosing a starter to make your homemade cheese should not be a difficult thing to do, so let’s simplify this. There are two main starters used in cheesemaking: Mesophilic and Thermophilic. We name ours ‘Type M starter’ for Mesophilic and ‘Type T starter’ for Thermophilic.

Having a basic understanding of how and why the cultures work will help you choose what you need. The purpose of the culture is to convert the lactose into lactic acid, to give your cheese its flavour and aroma. The culture puts the bacteria back into the milk that has been removed through pasteurisation. The culture will aid in preserving the cheese. The type T starter is used in cheese made at higher temperatures such as parmesan, mozzarella, washed rind, mascarpone, to name a few.

Milk is a perfect medium for both good and bad bacteria to grow. The starter culture inoculates the milk with the good type of bacteria which multiply by consuming the lactose in the milk. This raises the acidity and once the good bacteria have taken hold in the milk, they help prevent the bad bacteria from gaining a foothold. Although the good bacteria from your M or T starter helps prevent any bad bacteria from appearing in your cheese, you still need to be vigilant about having a clean work area and utensils.

We use CHR Hansens cultures they have been making starter cultures for the cheese industry since 1843, they where ahead of there time and their cultures have stood the test of time.  Make sure you store them in the Freezer when you receive them.

Thermophilic Culture = Type T Starter(Streptococcus Thermopholis)

This is used to make mozzarella, romano, washed rind and mascarpone.

Additional information

Weight 14 g
Dimensions 13 × 9 × 1 cm