Bacterial culture for Gouda 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 Gouda cheese

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Description
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A specially selected mix of lactic acid bacteria with which you can make a delicious home-made Gouda cheese. Thanks to the use of freeze-drying - a special drying method, one of the most commonly used methods for preserving food - with this method, these bacterial cultures have a particularly long shelf life.

Important features:
• For 50L milk
• For Gouda cheese

How to use:
In the case of fresh milk "from the cow" it is recommended to pasteurize for 30 minutes at a temperature of about 65 degrees Celsius.
Pour 6 L of milk into a pan and heat it to 33 ° C. Measure out about 0.5 g of bacteria and dissolve in a glass in a little lukewarm water. Add everything to the milk and mix well. Leave it covered for about an hour. After this time - if you have used low-pasteurized milk - add about 1 g of powdered calcium chloride, then heat the milk to 38 ° C and add about 0.6 g of dried rennet dissolved in a glass of lukewarm water. Mix everything together. Turn off the heating. After about 50 minutes, cut the clot into 1-2 cm cubes and stir gently. Let stand for 10-15 minutes so that the whey starts to separate. After this time, remove about 20-30% of the whey and instead add water at a temperature of about 30-35 ° C. Then heat, stirring 20-30 minutes to 40-45 ° C, until flexible enough. is. that when pressed, it sticks together in your hand. Drain the whey to grain level, then transfer it to the cheesecloth and place in the cheese press. Let the cheese stand at room temperature for about 12 hours, turning it occasionally and pressing in a press. Then remove the cheese, put it in the brine (0.5 l water + 0.5 l whey + 180 g salt) and leave for 8 hours. Then remove the cheese from the brine, place it on the cheese base and let it dry overnight at room temperature, turning it every few hours. Keep the cheese in the refrigerator. If it forms a crust, protect it with a coating or cheese wax. Let the cheese ripen for at least 4 weeks at 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

Net Weight: About 3.5g
The weight of the bacteria cultures can vary depending on their activity.

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