Bacteriecultuur voor Griekse kaas Zelfgemaakte Griekse kaas Zelfgemaakte Griekse kaas Zelfgemaakte Griekse kaas Zelfgemaakte Griekse kaas Zelfgemaakte Griekse kaas
Bacteriecultuur voor Griekse kaas Zelfgemaakte Griekse kaas Zelfgemaakte Griekse kaas Zelfgemaakte Griekse kaas Zelfgemaakte Griekse kaas Zelfgemaakte Griekse kaas
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

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€ 4,00

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Variatie: Bacterial culture for Greek cheese
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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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