Bacterial culture for Greek cheese

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It is the bacterial cultures that give the cheese a special taste and that help determine the structure of the cheese.

Weight

: 0,100 KG

Shipping costs

: € 4,00

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: Ordered on working days before 12.30 pm, shipped today.

€ 7,95 *

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Variatie: Bacterial culture for Greek cheese

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Description
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Bacterial culture for Greek cheese

A specially coordinated mix of lactic acid bacteria with which you can make delicious home-made Greek cheese, which is an excellent basis for a healthy diet, including gluten-free. Thanks to the use of freeze-drying - a special drying method for food preservation, these cultures retain their full potential for a long time to come.

Important features:
• For 50L of milk
• For Greek cheese

Use:
In the case of fresh "cow's milk", it is recommended to pasteurize for 30 minutes at a temperature of about 65 degrees Celsius.
Pour 6 L of milk into a saucepan and heat it to 33 ° C and turn off the heating. Measure out about 0.4 g of bacteria and dissolve in a glass in a little lukewarm water. Add everything to the milk and mix well. Leave covered for about 1 hour. After this time - if you have used low-pasteurized milk - add about 1 g of powdered calcium chloride (in case of fresh milk "from a cow" - addition of calcium chloride is not necessary), heat the milk to 38 ° C and add approx. 0.6 g dried rennet, dissolved in a little lukewarm water. Mix with a few brisk strokes. Turn off the heating. After about 50 minutes, cut the curd into 1-2 cm cubes. In addition, the curd can still be cut at an angle. Let stand for 10-15 minutes to allow the whey to separate. After this time, press the curd with a sieve and remove the whey flowing into it with a ladle. When most of the whey has separated, transfer the curds to a cheesecloth and put it in the cheese press. Gradually increase the load on the press. With a load of approx. 5 kg, allow the cheese to stand at room temperature for at least 12 hours. Place the cheese in brine (1 L water + 180 g salt) for 6 hours, then in another brine (1 L water + 70 g salt) for further storage and put in the refrigerator.

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

Net Weight: About 3g
The weight of the bacterial cultures can vary depending on their activity.

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