Cheese culture for curd - 3 g

SKU: K-9018

GTIN: 5904816000313

Category: Käse

Currently out of stock

5,84 €

1.947,63 € per 1 kg

incl. 19% VAT , plus

Browin

Description
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Cheese culture for curd - 3 g

An excellently selected mixture of freeze-dried lactic acid bacteria, thanks to which you can prepare delicious homemade curd cheese or sour milk.
The addition of bacteria accelerates and stabilizes the process of creating sour milk.?
The shelf life takes into account the possibility of transporting the product at a temperature below 30°C for up to 7 days.

Preparation: Pour 5 liters of low pasteurized (up to 74°C) or fresh milk into a pot and heat up to 40°C. Add about 0.3 g (about 1/5 teaspoon) of bacteria dissolved in about 30 ml of cool water or milk. Leave the whole at room temperature for 24 hours (this process allows to obtain sour milk). Slowly* heat the soured milk to the temperature of 38-45 °C and maintain the desired temperature until whey is formed ( for 30 minutes). Strain the curd on a cloth and place it in the refrigerator for about 8 hours. The curd can be eaten with cream and chives or with fruit. *The lower the temperature, the milder your curd will be.

In the case of fresh milk "from the cow", pasteurization at a temperature of about 65 C for 30 minutes is recommended.

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

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

Included in delivery: 1 x 3 g Cheese culture for curd