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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.
Ingredients:lactose, (ST) streptococcus thermophilus, (LB) lactobacillus delbrueckii subsp. bulgaricus, (LH) lactobacillus helveticus.
Each packet will set up to 2 gallons of milk.
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