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

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

Q: 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:

Q: 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.

Q: 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.

Q: 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.

Q: 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.

Product ID: 601049720

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Details

Brand
Cultures for
Diet type
Gluten Free
Package information
can
Flavour
Mozzarella
Item weight
0.06 Ounces

🌱Gluten-free & non-GMO certified

💊2 potent vegetable rennet tablets

🧀4 thermophilic culture packets

Frequently Bought Together

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

Cultures for Health Mesophilic Cheese Starter | 4 Packets Direct-Set Culture + 2 Rennet Tablets for Cheese Making | DIY Semi-Soft Fresh Cheese, Like Cheddar, Quark, Colby, Feta, Cottage Cheese, & More

North Mountain Supply Professional Quality Liquid Calf Rennet - Animal Rennet for Cheese Making - 4 Fluid Ounces

Description

🧀 Elevate your kitchen game—artisan cheese, no cheesecloth required!

GENEROUS YIELD - Transform 2 gallons of milk into 10 servings of fresh mozzarella or multiple cheese wheels—perfect for gatherings.
SHARE THE EXPERIENCE - Impress friends and family with your artisan cheesemaking skills—ideal for charcuterie nights or gifting.
MASTER ARTISAN AT HOME - Create authentic hard & semi-hard cheeses like Parmesan, Mozzarella, Asiago, and more with ease.
SAFE TRUSTED QUALITY - Pathogen-tested by third-party labs ensuring every batch is healthy, gluten-free, and non-GMO.
VERSATILITY MEETS CREATIVITY - Combine with mesophilic starters to expand your cheese repertoire to Manchego and Montasio varieties.

Cultures for Health Thermophilic Cheese Starter offers 4 packets of premium Streptococcus thermophilus culture plus 2 vegetable rennet tablets, enabling you to craft a variety of hard and semi-hard cheeses at home. Gluten-free, non-GMO, and pathogen-tested, this kit guarantees safe, high-quality cheese making with yields sufficient for multiple servings or cheese wheels. Perfect for DIY enthusiasts aiming to impress with authentic, homemade cheese.

Specifications

Item form	tablet
Size	4 Count (Pack of 1)
Number of pieces	8
Unit count	4 Count
UPC	814598020445
Manufacturer	Cultures For Health
Package Dimensions	17.78 x 9.4 x 1.02 cm; 1.6 g
Weight	32 g
Volume	1.12 Fluid Ounces
Age Range Description	Adult
Package Information	can

Have a Question? See What Others Asked

How long does it take to make cheese?

Do I need any special equipment or other ingredients?

What kind of milk should I use for cheesemaking?

How long will the finished cheese last?

What should I do with the leftover whey?

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