Cultures for Cheese Making. Mesophilic. Also used for buttermilk.
You can make your own cheese!
Use our quality starter and be assured of success every time. 1 sachet good for 1 litre of milk. You use this litre as a mother culture. This means you inoculate from this litre more milk. If done properly it lasts a long time.
Not suitable for Vegans.
There are 3 sachets in the envelope with Cultures for Cheese Making. Mesophilic.
Store in the freezer.
How to make a Mother culture
Put a well cleaned thermos flask full of hot boiled water, in order to sterilise and to warm it. Use a litre of sterile milk or heat a litre of fresh milk up to 90 °C and afterwards let it quickly cool down, for example by stirring the pan in a bowl with cold water. 1 packet of starter has to be dissolved in 1 litre of milk. Mix a cup of the sterile milk and the culture very well, pour out the hot water from the thermos flask and put the culture solution with the rest of the milk (temperature of the milk should be 20 °C for cheese culturelture). Then close the flask in order to prevent contamination.
The ripening of the cheese culture will take20-24 hours. The culture is ripe when it tastes fresh and sour. Then keep it cool.
Divide the 1 litre culture in units of 100-200 ml. or so. A good way is to put it in containers in the freezer. You take out units as you need them. The last one you use again to do the process as just outlined before. In theory this could go on forever. But as it is inevitable that small contaminations will occur, after a number of times the culture has the wrong composition and a new culture has to be used.
|description multi species DL culture|
Lactococcus lactis subsp. diacetylactis
Leuconostoc mesenteroides subsp. cremoris
|character fast acidifying starter fermented milk|
|packaging PE-Al-PET laminated foil|
|fermentation dosage: 1 sachet / l UHT-milk
incubation and fermentation temperature:
24 °C pH-value after 20 h: 4,55 ± 0,10