Information
Bacterial Culture for Gouda Cheese
Gouda is one of the world's most popular cheeses, known for its mild, creamy taste that everyone enjoys. With this bacterial culture from Browin, you can recreate this classic in your own kitchen. The blend consists of carefully selected lactic acid bacteria (mesophilic and thermophilic) optimized for making semi-hard and hard cheeses. They ensure proper acidification and flavor development during ripening, so you end up with a professional cheese that is perfect for sandwiches.
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✔ Classic Gouda taste
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✔ Treats 50 L of milk
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✔ Gluten-free
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✔ Long shelf life
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Tip: Gouda is a ripened cheese. For the best result, it should mature for at least 4 weeks at 10–12°C. Remember to wax the cheese or use a cheese coating to protect the rind from unwanted mold during storage.
Features
- ✔ Professional blend: Contains a mix of Lactococcus, Lactobacillus, Leuconostoc, and Streptococcus for optimal texture and flavor.
- ✔ Easy to use: Freeze-dried powder that dissolves easily and is added to the milk.
- ✔ Versatile: Although made for Gouda, it works excellent for many other solid yellow cheeses.
- ✔ Efficient: A small pack of approx. 3g is enough to make cheese from 50 liters of milk.
Specifications
| Brand | Browin |
| Type | Starter culture (freeze-dried) |
| Capacity | For approx. 50 liters of milk |
| Application | Gouda, Edam, semi-hard cheeses |
| Weight | 3 g |
Instructions (Short version)
- Heat 6 liters of milk to 33°C.
- Dissolve approx. 0.5 g of culture in a little lukewarm water, stir into milk, and leave for 1 hour.
- Add calcium chloride and rennet (see separate packages).
- After approx. 50 min, cut the curd into cubes (1-2 cm). Stir gently.
- Remove some whey and replace with warm water (see full recipe for details).
- Press the cheese, brine it, dry it, and store cool.
FAQ
How long does the pack last?
Unopened and stored cool, it has a long shelf life. Opened packs should be stored tightly closed in the fridge or freezer to maintain bacterial activity as long as possible.
Can I use it for other cheeses?
Yes, this is a meso-thermophilic blend suitable for most hard and semi-hard yellow cheeses (like Edam, Havarti style), not just Gouda.
Is it gluten-free?
Yes, the product is gluten-free.
