Cheese culture for Gouda cheese - 3.5 g

SKU: K-9017

GTIN: 5908277717902

Category: Käse

Currently out of stock

6,49 €

1.853,00 € per 1 kg

incl. 19% VAT , plus

Cheese culture for Gouda cheese - 3.5 g

An ideally selected lactic acid bacteria mixture that allows you to make delicious homemade Gouda type cheese at home!

Cheese making at home just a hand's breadth away - meso-thermophilic bacteria for semi-hard and hard cheeses will help you start the cheese making adventure
?Homemade Gouda - bacterial cultures for Gouda cheese will allow you to make semi-hard cheese in your own kitchen!
For 50 L - one package will allow you to prepare cheese from 50 L of milk.
Cheese ripening within 4 weeks - Gouda, being a ripening cheese, requires patience. Believe us - it is worth waiting!
Store in the refrigerator - the shelf life includes the possibility of transporting the product in a temperature of 30°C to 7 days.
Bacterial cultures for Gouda cheese are an ideally selected mixture of lactic acid bacteria, which enables the production of delicious homemade Gouda type cheese at home. Meso-thermophilic bacteria for semi-hard and hard cheeses will prove themselves for various cheeses, including Gouda, which is one of the most popular cheeses in our country and an excellent basis for a healthy, even gluten-free, meal plan. Thanks to the use of freeze-drying - a special drying process, which is one of the most efficient methods of preserving food, these bacteria retain their full effect for a long time. One package is enough for 50 L of milk! To make your own cheese, you can use milk "from the cow" or fresh, low-pasteurized milk from the store!

Attention! Shelf life includes the possibility of transporting the product in a temperature of 30°C to 7 days.

Method of use: In the case of fresh milk "from the cow", pasteurization at a temperature of about 65 C for 30 minutes is recommended.
Pour 6 L of milk into a pot and heat it up to a temperature of 33°C. Measure about 0.5 g of bacteria and dissolve it in a small amount of lukewarm water in a glass. Add the whole to the milk and mix thoroughly. Cover and let stand for about 1 hour. Then - if you have used low pasteurized milk - add about 1 g of calcium chloride powder, heat the milk to 38°C and add about 0.6 g of dried rennet dissolved in a small amount of lukewarm milk. Mix the whole. Turn off the heat. After about 50 minutes, cut the curds into 1-2 cm cubes and stir gently. Let stand for 10-15 minutes to allow the whey to escape. Then pour off about 20-30% of the whey and add water at a temperature of about 30-35°C instead. Then, while stirring constantly, heat the resulting cheese grains to 40-45°C for 20-30 minutes until they are so elastic that they stick together when pressed in the hand. Pour off the whey to the level of the grains, place the grains on a cheesecloth and place in a cheese press. Let the resulting cheese stand at room temperature for about 12 hours, turning it over from time to time and pressing it in the press. Then remove the cheese, place it in the brine (0.5 L water + 0.5 L whey + 180 g salt) and let it stand for 8 hours. Remove the cheese from the brine, place it on a cheese board and let it dry at room temperature for 24 hours (turn the cheese over every few hours). Store the cheese in the refrigerator. If a rind has formed on it, cover this rind with a coating or cheese wax. Let the cheese ripen for at least 4 weeks at a temperature of 8-12°C.

Ingredients: Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris, Streptococcus thermophilus, Lactose

Activity: 1U
The weight of the bacterial cultures may vary depending on their activity.

Included in delivery: 1 x 3,5 g Cheese culture for Gouda cheese