Information
Cottage Cheese Bacterial Cultures (3g)
Making your own fresh cheese, cottage cheese, or curdled milk is surprisingly easy and provides incredibly tasty results! This starter culture from Browin is a perfectly selected mix of meso and thermophilic lactic acid fermentation bacteria. The bacteria speed up and stabilize the fermentation process, ensuring consistent results with a wonderful flavor and perfect texture every time.
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✔ For Fresh Cheese & Soured Milk
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✔ Yields 50L of Milk
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✔ Long Shelf Life
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✔ Easy to Use
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The culture is supplied in lyophilized (freeze dried) form. This means the bacteria have been gently dried under low temperature and high pressure, giving them an extra long shelf life without losing their effectiveness. With this single 3 gram package, you have enough culture to transform an impressive 50 liters of milk into delicious dairy products. You need no specialized knowledge to succeed in your own kitchen!
Recipe: Homemade Cottage Cheese & Curdled Milk
Here is the manufacturer's own method for perfect results on your kitchen counter.
Instructions:- Heat 5 liters of low pasteurized or fresh milk to 40°C in a pot.
- Dissolve approx. 0.3 grams of culture (about 1/5 teaspoon) in 30 ml of cool water or milk, and mix it thoroughly into the warm milk.
- Leave the mixture untouched at room temperature for 24 hours. You have now made delicious, fresh soured milk!
- To make cottage cheese: Gradually heat the soured milk to between 38 and 45°C. Maintain the temperature until the whey separates from the curd (this takes at least 30 minutes). Tip: The lower the heat you use, the milder the cheese will be.
- Use a slotted spoon to transfer the curds into a cheesecloth for draining. Tie the cloth, let the whey drain, and place the cheese in the refrigerator for about 8 hours before serving.
Features
- ✔ Highly Efficient: A single 3g bag is enough for 50 liters of milk, making it very economical.
- ✔ Flexible: Perfect whether you want a thick soured milk for breakfast or a firm fresh cheese for lunch.
- ✔ Reliable: Provides a safe and stable fermentation that outperforms spontaneous fermentation.
Specifications
| Weight | 3.0 grams |
| Capacity | For 50 liters of milk |
| Activity | 1 U |
| Application | Fresh cheese, cottage cheese, soured milk |
| Ingredients | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris, lactose. |
FAQ
Can I use regular milk from the store?
Yes, you can easily use whole milk from the store, but avoid UHT processed (long life) milk. If you are lucky enough to have fresh milk straight from the cow, we recommend a light pasteurization at 65°C for 30 minutes first.
How should I store the starter culture?
Freeze dried bacteria are robust and can withstand transport at room temperature for up to 7 days. For long term home storage, it is recommended to keep the package in the refrigerator to preserve the bacteria's activity for as long as possible.
