Dosage 1 Dash mini spoon or 1/8th spoon to 8 litres of milk Types of Cheese TPC can be used on Tomme made with thermophile recipe, Bel Paise, Butter Cheese, Emmenthaler, Gruyere, Swiss, Harder and aged mozzarella, Provolone, Parmesan, Romano, Asadero, Kasseri, soft feta, Greek Feta Description TPC is a mix of the following thermophilic cultures: Streptococcus thermophilus Lactobacillus delbrueckii subsp. Bulgaricus
To make a strong flavoured Greek Feta, try adding some M272 or M265 in addition to the usual volume of TPC and use a temperature of 35c – 37C. Consider reducing the fat level of the milk by substituting one-third of the full cream milk with skim milk. Or to make a feta creamier, add 100 ml of pure pouring cream for every two litres of milk.