Thermophilic Direct Set Provolone Cheese Culture, 5-Pack, 0.02 pounds
Purchase options and add-ons
Brand | Home Brew Ohio |
Number of Items | 1 |
Flavor | Parmesan, Mozzarella, Swiss |
Item Weight | 0.02 Pounds |
Item Form | Slice |
About this item
- CULTURE INCLUDES: lactose, (ST) streptococcus thermophilus, (LB) lactobacillus delbrueckii subsp.
- YIELD: Each packet will set 2 gallons of milk.
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This Item Thermophilic Direct Set Provolone Cheese Culture, 5-Pack, 0.02 pounds | Recommendations | dummy | dummy | dummy | |
Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | |
Price | $11.99$11.99 | $14.79$14.79 | $11.99$11.99 | $13.50$13.50 | $11.99$11.99 |
Price Per Unit | $2.40 / Count | $7.40 / Ounce | $0.05 / Fl Oz | $13.50 / Count | $6.00 / Fl Oz |
Delivery | Get it Mar 29 - Apr 1 | Get it Mar 29 - Apr 2 | Get it Mar 29 - Apr 1 | Get it Apr 2 - 3 | Get it Mar 29 - Apr 1 |
Customer Ratings | |||||
Easy to use | 4.4 | 4.4 | 4.4 | — | 4.0 |
Value for money | 4.0 | 4.3 | 4.2 | — | 4.0 |
Flavor | 3.9 | 4.4 | 4.2 | — | 4.0 |
Sold By | New England Cheesemaking Supply Company | Fermentaholics | New England Cheesemaking Supply Company | The Cheese Connection LLC | New England Cheesemaking Supply Company |
number of pieces | 5 | 2 | 1 | 1 | 1 |
size | — | — | 5-pk | 10 Count (Pack of 1) | 2 Fl Oz (Pack of 1) |
weight | 0.02 pounds | 2 ounces | 0.05 pounds | 6 ounces | 0.13 pounds |
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Product information
Package Dimensions | 5 x 4 x 0.1 inches |
---|---|
Item Weight | 0.32 ounces |
Manufacturer | New England Cheese Making Supply Co |
ASIN | B0064OLK8W |
Item model number | 12724 |
Customer Reviews |
4.7 out of 5 stars |
Best Sellers Rank | #51,032 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #58 in Cheese Makers |
Is Discontinued By Manufacturer | No |
Date First Available | November 8, 2011 |
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Product Description
DIRECTIONS: Add 1 packet directly into your milk at the proper temperature when the recipe calls for adding starter culture. STORAGE: Keep packages in the freezer, they will last up to 2 years. CULTURE INCLUDES: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the versatility, quality and value of the cheese starter kit. For example, they mention it's great for cheese recipes, makes very good yogurt and that it'll give your cheese a good clean taste. That said, opinions are mixed on performance.
AI-generated from the text of customer reviews
Customers are satisfied with the quality of the cheese making kit. They mention it's a good product.
"I have used it for a year now to make Greek Yogurt. It if really good - turns out every time a wonderful Greek Yogurt...." Read more
"Worked just fine, made two batches with it and it turned out really good...." Read more
"Very nice product. Cheese came out very pleasant, soft and with low acidity. Easy to use." Read more
"Great quality at a great price." Read more
Customers find the cheese starter kit great for making cheese recipes. They say it's the perfect ingredient to make excellent tasting feta cheese. They also say it makes very good yogurt and has a good clean taste. Customers say it’s great for all your cheesemaking needs and is easy for beginners.
"...L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. "" Read more
"...Good clean taste to the cheese. It comes with 5 packets and each pack can inoculate 2 gallons of milk, more if the milk is raw...." Read more
"Made many cheeses! Easy for beginner." Read more
"I used these for making Italian cheeses at home. Mozzarella came out great...." Read more
Customers like the value of the home. They mention it's a great product at a reasonable price.
"Great product. I'm very happy with this purchase. Great seller and great price. I have already used this in making a couple different cheeses." Read more
"Great quality at a great price." Read more
"We tried it twice and what a waste of gallons of milk. Also, the package doesn't indicate expiry date, perhaps the batch we got was expired...." Read more
"Good product. Good price." Read more
Customers find the product easy to use and to make mozzarella cheese.
"Easy to use. Correct Amy needed. Wort buying" Read more
"Made many cheeses! Easy for beginner." Read more
"...Cheese came out very pleasant, soft and with low acidity. Easy to use." Read more
"easy to make mozzarella cheese." Read more
Customers are mixed about the performance of the product. Some mention it works great, while others say that it didn't work or was dead on arrival.
"Use this in my cheese making, works every time!" Read more
"Worked just fine, made two batches with it and it turned out really good...." Read more
"Followed the instruction by the book, and it didn't work; what is worse, it's not eligible for return." Read more
"...If you are into cheese making this stuff works great." Read more
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Top reviews from the United States
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We are still having some health problems with yeast that this product has not helped; kind of lost on what to do about that, and thinking about looking at other starters -- but if you just want a really good yogurt - this stuff will do it.
It has three types of bacteria.
Looking up on wiikii two of three types of bacteria this culture starter has is D S Bulagaricus and Lactose. S Therophilus it says:
"Lactobacillus delbrueckii subsp. bulgaricus is commonly used alongside Streptococcus thermophilus[1] as a starter for making yogurt. The two species work in synergy, with L.d. bulgaricus producing amino acids from milk proteins, which are then used by S. thermophilus.[1] Both species produce lactic acid,[1] which gives yogurt its tart flavor and acts as a preservative. The resulting decrease in pH also partially coagulates the milk proteins, such as casein, resulting in yogurt's thickness.[2][3] While fermenting milk, L.d. bulgaricus produces acetaldehyde, one of the main yogurt aroma components.[3] Some strains of L.d. bulgaricus also produce bacteriocins,[4] which have been shown to kill undesired bacteria in vitro."
The third type of bacteria this culture has is Lactobacillus helveticus, and it not a bacteria for making yogurt.
According to Wii Kii though: " It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. "