I have been buying thermophilic an mesophilic cultures in little pouches to make my cheese. I see lots of recipes that call for specific cultures like Ezal TA 61 or 1/4 teaspoon Choozit TM 81. When I look these up I can find if they are mesophilic or thermophilic, so I use the right one.

What I want to know is what is the difference? Am I substituting the right thing by using this generic kind or is it important? Do people buy these kinds of cultures in bulk and it’s cheaper than getting the little packages?

Yeah, I’m learning as I go.

allot cheaper in bulk and they last years in the freezer. Some people have preferences as to what they like so small packs are nice to experiment with, then when u want to stick to the one u like u can get it in bulk.

Tammy,

Ezal is a previous brand name for the newer Choosit made by Danisco/Danlac. It is a single strain thermophilic DVI culture.