Cultures for Health Thermophilic Cheese Starter Culture - 4 Gluten-Free Packets + 2 Vegetable Rennet Tablets

Cultures for Health Thermophilic Cheese Starter Culture | 4 Gluten-Free Direct-Set Packets + 2 Vegetable Rennet Tablets | DIY Hard Cheese–Parmesan, Mozzarella, Asiago & Swiss

Cultures for Health Thermophilic Cheese Starter Culture - 4 Gluten-Free Packets + 2 Vegetable Rennet Tablets

Whether you're a DIY-er looking for a new hobby, a burgeoning chef, or just want a healthier gut, we have just what you need! Delicious and nutritious We believe everyone's life can be improved by adding more homemade probiotics from cultured and fermented foods to their diet. From sourdough to kombucha to yogurt and beyond, Cultures For Health is here to help you start your rewarding journey into a natural, gut-healthy lifestyle. Visit the Store Cultures for Health was founded upon the pursuit of sustainable living and a deeper understanding of traditionally prepared, extremely nourishing foods. Today, the Cultures for Health team includes bakers, brewers, cheesemakers, and more—a group passionate about the benefits of culturing and fermentation. We love homemade cultured and fermented foods and beverages for their healthy goodness, delicious taste, and rewarding DIY experience. There’s nothing quite like fresh-baked sourdough or bubbly kombucha made entirely from scratch. Visit the Store Visit the Store Visit the Store Visit the Store Thermophilic means "heat-loving," in this case referring to the temperature at which milk needs to be kept during the cheesemaking process. While mesophilic cultures propagate best at temperatures up to 90°F, thermophilic cheeses require more heat while culturing—about 100–125°F. Included in the pouch is 4 packets of direct-set culture and 2 vegetable rennet tablets. With this, you can culture up to 10 gallons of milk into the cheese of your choice, or try out four different kinds of cheese! This is ideal for beginners, experimenters, or to give as a gift. Unlike store-bought cheese, especially the mass-produced kind, cheese you make yourself will be unprocessed and won't have artificial additives (such as colorings, stabilizers, and preservatives), since you pick all the ingredients yourself. Plus, it contains probiotics (good bacteria), which promote stronger gut health, enhancing digestion and helping you feel all-around great! Cheese is also a great source of calcium, protein, B vitamins, and many other nutrients. One of our most versatile cultures, the Thermophilic Cheese Starter allows you to make several different kinds of cheese, from a simple fresh mozzarella to an aged Asiago. This is perfect for multiple skill levels and for those who want to try out different things! How long does it take to make cheese? It will vary depending on the type of cheese you choose to make, but in general, the cheesemaking process looks like: 1. Heating milk & culturing: 2–4 hours 2. Pressing: 9–15 hours 3. Brining: 2–24 hours 4. Aging: 3 weeks – 1 year Do I need any special equipment or other ingredients? For mozzarella, no—you probably have everything you need in your kitchen already. If you want to make a harder aged cheese, like Parmesan, you'll need cheese salt and a cheese press. It's also a good idea to have lipase for several cheeses. What kind of milk should I use for cheesemaking? Cheese can be made using almost any type of animal milk: cow, goat, sheep—even mare or camel. Unhomogenized milk is preferable, but you can absolutely use pasteurized, homogenized milk as well. The only kind we never recommend is ultra-pasteurized. How long will the finished cheese last? Your cheese will last 7–10 days in the fridge and 6–9 months in the freezer. Make sure to get some cheese salt (non-iodized salt) before freezing. It's a good idea to have cheese salt around anyway, as it enhances the flavor and helps it last longer. What should I do with the leftover whey? Don't just throw it out! Whey can be used as cooking liquid for potatoes, rice, grits, pasta and grains; as a starter culture for fermenting vegetables; as a nutrient boost in smoothies or drinks; to make whey cheese; or added to compost. Cream Cheese Starter Culture Fresh Cheese Starter Culture Mesophilic Cheese Starter Neufchâtel + cream Traditional cream cheese is made with half cream, half milk Fresh doesn't have to be aged Make blue cheese, cottage cheese, chèvre, Neufchâtel, fromage blanc, and more Mesophilic = medium heat Make cheddar, quark, queso fresco, chèvre, Colby, feta, cottage cheese, and more In the bag 4 packets direct-set starter culture (rennet incorporated directly into culture) In the bag 4 packets direct-set starter culture + 2 vegetable rennet tablets In the bag 4 packets direct-set starter culture + 2 vegetable rennet tablets

Key Features

• ✅ INCLUDES: 4 packets of powdered Streptococcus thermophilus starter culture, as well as 2 rennet tablets for cheese making. (Recipes typically only call for ¼–½ tablet at a time.)
• ✅ VERSATILE: Makes a variety of hard and semi-hard cheeses, including provolone cheese, Asiago cheese, mozzarella cheese, Parmesan cheese, and Romano cheese. If combined with our mesophilic starter, can also make Manchego and Montasio.
• ✅ YIELD: How much cheese you'll get depends on the type you're making. For example, you can get 10 servings of mozzarella from 2 gallons of milk; a block of Romano; or 2 small wheels of Asiago.
• ✅ SHARE WITH FRIENDS: Everyone will be so impressed at your home artisan cheesemaking on charcuterie night! This culture also makes a great gift, or a fun pastime with loved ones or by yourself.
• ✅ SAFE: Each batch is pathogen tested by a trusted third-party laboratory so you know you are getting a high quality, healthy starter to make delicious non-GMO, gluten-free cheese at home.

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