A specially selected mixture of freeze-dried lactic acid bacteria, with which you can prepare a delicious, homemade cottage cheese or sour milk. The addition of bacteria speeds up and stabilizes the process of making curd.
Preparation:
Pour 5 liters of low pasteurized milk (up to 74 ° C) or fresh milk into a saucepan and heat to 40 ° C. Add about 0.3 g (about 1/5 teaspoon) of bacteria dissolved in about 30 ml of cold water or milk . Let stand at room temperature for 24 hours (this will give you curdled milk). To obtain cottage cheese, heat the obtained acidified milk gradually * to 38-45 ° C and maintain the desired temperature until the whey is released (for at least 30 minutes). Put the curd grains in a draining cloth and put them in the fridge for about 8 hours. We recommend eating cottage cheese with cream and chives or sweet with fruit.
* The lower the temperature, the better your curd will be. Product activity: 1 U. The weight of the bacteria cultures can vary depending on their activity. Fresh milk - straight from the cow, it is recommended to pasteurize it for 30 minutes at a temperature of about 65⁰C.
Ingredients: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris, lactose.