From New England Cheesemaking Company –
CHEESE TYPES: Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses
This culture comes as a single pack and a mother culture must be incubated as per directions below.
CULTURE INCLUDES: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose
YIELD: One packet will make 1qt. of prepared culture.
DIRECTIONS: To 1qt. sterilized milk cooled to 76ºF, add one packet, mix and let set undisturbed 12-15 hours. Use within one week. To re-culture, store in ice cube trays in freezer. To 1qt sterilized milk cooled to 76ºF add 1 cube of prepared starter and repeat process given above. Useage amounts are in the range of 1-2% by volume (1.25- 2.5 ozs per gallon of milk).
STORAGE: Keep packages in the freezer, they will last up to 2 years.
