Thermophilic TCC-3

TTCC-3 is a thermophilic starter culture that delivers reliable acidification, making it an essential choice for pasta filata-style cheeses and other stretched-curd varieties of cheese. These styles of cheeses are produced by stretching and kneading the curd in hot water to develop a smooth, elastic, stringy texture and reaching the correct pH is essential, as it allows the curd to plasticise and then melt when re-heated. It gives a curd that has a smooth texture with a mild milky flavour.  It is well suited to cheeses like Mozzarella, Provolone, Feta (for flavour) and Yesterdaze. This culture may be used on its own or combined with other lactic acid cultures.

Contains the following bacteria:  Streptococcus thermophilus,  Lactobacillus delbrueckii subsp. bulgaricus

Available in the following sizes: 10u which is sufficient for around 100 L of milk, 50u sufficient for around 500 L of milk.  These amounts are a simple guide only as different recipes and different cheeses will call for different amounts of culture.

Store in the freezer and do not thaw prior to use, just allow it to rehydrate on the surface of your milk for 5 minutes before gently mixing it in (DVS).