Pasta filata · Thermophilic
Cheese Culture for Mozzarella (Cultured)
Cultured mozzarella is a thermophilic make with a pH gate: the curd will only stretch in hot water at pH 5.1–5.3. Too early and it tears; too late and it melts to soup. The 30-minute citric-acid method in most kits is a different, culture-free path — quicker, milder, and in our mozzarella kit guide.
At a glance
| Family | Pasta filata · Thermophilic |
| Primary culture | Thermophilic starter (TA 61 or the Thermophilic 5-pack) |
| Adjuncts | Optional mild lipase for flavour. No calcium chloride — it can prevent stretching |
| Temperature logic | Thermophilic culture; curd is stretched in hot water once it acidifies |
| pH notes | Stretch only when the curd reaches pH 5.1–5.3 — the single most important number in mozzarella |
| Ageing | Eat fresh — hours to days, not months |
The shopping list
Primary culture
Choozit TA 61 Thermophilic Culture
$17.95
New England Cheesemaking · checked October 23, 2026
Also needed
Lipase Powder — Mild (Calf) & Sharp (Lamb)
$12.95
New England Cheesemaking · checked October 23, 2026
The make, in short
Thermophilic culture; curd is stretched in hot water once it acidifies. Eat fresh — hours to days, not months.
The one pitfall
Adding calcium chloride out of habit. For mozzarella it works against the stretch — leave it out.
Making a different cheese next?
The Culture Finder covers 27 cheeses and cultured staples — starter, adjuncts, temperature logic and pH gates for each.