TM 81

Thermophilic lactic acid starter blend for use in Italian type cheeses, especially mozzarella. 

ContainsStreptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, sucrose, maltodextrins

Primary Applications: Mozzarella, String Cheese

Allergens (US): MILK

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

Size
$28.95
Qty
  • Description

    Thermophilic lactic acid starter blend for use in Italian type cheeses, especially mozzarella. 

    ContainsStreptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, sucrose, maltodextrins

    Primary Applications: Mozzarella, String Cheese

    Allergens (US): MILK

    GMO Status: non-GMO

    Kosher Status: Kosher Dairy, certificate available

  • Usage Info
    1/4 tsp. per 2 gallons milk for mozzarella
  • Customer Questions
    • From Sarah Hurst at 05/01/2014 6:53 PM
      Is there anywhere (electronic or print) that gives an in depth discussion about making mozzarella this way? I can find many using the quicker method, but none about using culture. I wanted to use your culture because it promised more taste, and I've gotten far enough to be pleased with that result, but I'm having trouble with the stretching at the end. Problem is, I don't know if it is something I'm doing wrong at the end, or in another step.

      I'm using very fresh (always less than 60 hrs old, but often less than 24 hrs) raw goat milk with a fat content of about 8%.

      I also am not making cheese professionally, so have to fit it around the rest of my life. Which steps can I fudge (more or less time, more or less heat, etc.) without ruining the cheese?

      Thank you for your time.
      Hi Sarah,
      We put cultured Mozzarella in our intermediate to advanced section for exactly this reason! The stretch is based on your pH level. If it's too high, it won't stretch and if it's too low it becomes mush. We recommend getting something to test your pH level, either pH Strips or a pH Meter.
      As for altering a recipe to better fit your needs or time schedule, feel free to give us a call or send an email. We'll be happy to walk through your process!
      Thanks!
      GetCulture Support
    • From Ben at 09/03/2013 12:12 AM
      I have been making mozzarella with different cultures having got the TM81 now was wondering on the culture ripening time as we were previously leaving for 2 hours and your recipe states a much shorter time before adding rennet. Any ideas from experience??
      Hi Ben,
      The rule of thumb and the main thing to remember is that you are trying to hit a target pH with pasta filata-style cheeses such as mozzarella. Curd will not stretch until you reach a certain pH. As the cultures work in your milk, they will begin to make the pH drop from about 6.6 to the goal stretch pH of about 5.1-5.4. Your pH will begin to drop during the ripening time, but will continue to go down during coagulation, cutting, healing and draining steps as well. If you have pH strips or a pH meter, you can better assess how long your particular batch size needs to ripen with a given culture. I am not sure which cultures you have been using. All culture blends have their own acidification curve, but TM81 is highly concentrated and thus a fairly quick acidifier in our experience. Keep in mind that if your pH gets too low, the curd will not stretch, either. I would recommend using our recipe as a starting point, and adjusting as you see fit to reach the correct pH with your milk and batch size (you can check the pH either with strips/meter or just heat and test a small bit of your curd for stretch, if not ready, allow to rest a bit longer and test again).
      Hope this helps!
      GetCulture Support
    • From Selene Saeed at 08/13/2013 5:53 PM
      The recipes I am interested in call for "_-drops of liquid rennet. In the interest of preparedness, I would prefer to use rennet tablets because of the longer shelf-life. How does one convert drops to tablet portions, especially in goat-milk cheese recipes?

      Thank you,
      Selene Saeed
      Hello Selene,
      There is no exact conversion from tablets to drops. It's going to take some trial and error. 1/8 tablet will coagulate 1.7 gallons of milk. That's when you are making a harder cheese.
      Since you have to rehydrate the tablets in water, you can take a few drops of the mixture and use that as your "drops of rennet". That's where we are not sure how many drops it will take.
      Another downside to this method is you can't keep the tablet mixture. It becomes inactive after an hour or so. It may be just easier and more effective to use the liquid rennet.

      Thanks,
      GetCulture Support

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    • Author: LeAnn Harner
      This is my favorite culture to make mozzarella with fresh goat's milk.

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