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      Bacterial cultures for cottage cheese (for 50L of milk)
      • Bacterial cultures for cottage cheese (for 50L of milk)
      • Bacterial cultures for cottage cheese (for 50L of milk)
      • Bacterial cultures for cottage cheese (for 50L of milk)

      Bacterial cultures for cottage cheese (for 50L of milk)

      €6.00
      Tax included

      Bacterial cultures for cottage cheese (for 50L of milk)

      A perfectly selected mix of lyophilised lactic acid fermentation bacteria, allowing you to prepare delicious homemade cottage cheese or soured milk. Adding bacteria accelerates and stabilises the soured milk production process.

      Preparation: 

      1) Pour 5 litres of low-pasteurised (up to 74°C) or fresh milk into the pot and heat it up to the temperature of 40°C

      2) Add about 0.3 g (about 1/5 teaspoon) of bacteria dissolved in about 30 mL of cool water or milk 

      3) Leave everything for 24 hours in room temperature (this process allows obtaining soured milk)

      4) Heat soured milk gradually* up to the temperature of 38-45°C and maintain it until the moment of whey separation (for at least 30 minutes) 

      5) Move the curd grains to a cloth to drain them and put them into a refrigerator for about 8 hours

      *The lower the temperature, the milder your cottage cheese will be.

      It is recommend to subject fresh milk coming straight from a cow to pasteurisation in the temperature of about 65°C for 30 minutes.

      Ingredients: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris, lactose.

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