Thermophilic Culture – MOT 092
$15.95
or 4 payments of $3.99 with Afterpay
Thermophilic Culture MOT 092 is used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian and Swiss style cheeses.
1 sachet used for 12 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack.
Direct set.
This is a perishable item. Please choose an Express Post option in the checkout to ensure prompt delivery.
In stock
Thermophilic Culture MOT 092 is used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian and Swiss style cheeses.
This culture features in our Italian Cheese Kit.
Contains Lactococcus lactis ssp. lactis, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus
SHELF LIFE OF CULTURES, MOULDS, and ENZYMES:
Room temperature 1 to 2 months
Refrigerator 6 to 12 months
Freezer 2 to 5 years
| Weight | 0.016 kg |
|---|---|
| Dimensions | 12.5 × 8 × 2.5 cm |
24 reviews for Thermophilic Culture – MOT 092
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Cornelia B. (verified owner) –
Great product
Jim (verified owner) –
As required
C Leslie (verified owner) –
Haven’t had a chance to use any thing yet
Keith Bone (verified owner) –
Good as last time
Leanne (verified owner) –
I have always had success using this product
Valerie Engel (verified owner) –
Amazed I got this from AU so quickly!
Berkay Sevinç (verified owner) –
You are doing great and also packing! Thank you for your prompt actions.
Byron (verified owner) –
Excellent service
Lui si si wang (verified owner) –
This one ok
Charlie Pace (verified owner) –
Great product, produces a very nice flavour/tasty cheese
Alex Archworth (verified owner) –
Top quality product
Oliver (verified owner) –
Used this in a
Denise Stephens (verified owner) –
❤️
Anonymous (verified owner) –
Makes nice cheese.
Ron Pickford (verified owner) –
Culture I use to make a favorite cheese-Bel Paese
Eugene and Fiona Gebert (verified owner) –
Using the recipe for 10 liters of milk required (by eying the amount) about 1/4 of this packet when measured… The packet says there is enough to inoculate 100 liters of milk, however I think there is only enough to make 3 more batches.? Aside from this, the actual culture is hard to rate as their evaluation takes the cheese maturation time.
Shauna Illingworth (verified owner) –
Fresh and easy to use
Graeme (verified owner) –
My first purchase of a culture. It’s in the freezer. I can’t wait to make my first cheese.
Michelle Callus (verified owner) –
Excellent
Rob (verified owner) –
Well packaged
Patricia (verified owner) –
Excellent culture — direct-set, easy to measure & use. Makes a great Romano-style cheese.
maple80129 (verified owner) –
The best service and products.
Mandy Pitt (verified owner) –
Excellent products, service and advice!
Brendan Heffernan (verified owner) –
Makes wonderful cheese. Very happy.