Starter Culture for Fresh Cheese and Cottage Cheese | 3 g

Starter culture for fresh cheese and cottage cheese: the flavour the shop version lacks

Fresh cheese, cottage cheese and cultured milk have one thing in common, they are not ripened. All the flavour therefore has to come from the acidification, and the culture is what delivers it. This blend of mesophilic and thermophilic lactic acid bacteria speeds up and stabilises that acidification, so you get the same result every time rather than hoping for it.

The blend holds both mesophilic and thermophilic strains, which is why it covers so many products. The mesophilic ones work in the mild range around 20 to 30 degrees, the thermophilic ones higher up, and together they give a broad, clean acidity without the sharp edge a single strain often leaves.

Features

• Broad culture: Mesophilic and thermophilic strains that together give a clean, balanced acidity.
• Stable acidification: The same result every time instead of a random outcome.
• Goes a long way: 3 grams covers 50 litres of milk.
• Versatile: For fresh cheese, cottage cheese and cultured milk.

How to use

1. Heat the milk to the temperature your recipe calls for.
2. Dissolve the culture in a little lukewarm water or milk.
3. Stir it into the milk and let it acidify.
4. Add rennet if the recipe calls for it and let the curd set.
5. Cut the curd, drain the whey and rinse the curds in cold water for cottage cheese.

Dosage guide

Specifications

FAQ Frequently asked questions