Information
Bacterial Cultures for Greek Cheese (Feta Type)
Do you miss the taste of a holiday in Greece? With this bacterial culture, you can make your own "feta" on your kitchen counter. This is a carefully composed blend of freeze-dried lactic acid bacteria (both mesophilic and thermophilic) that are essential for getting the right acidity and texture in Greek salad cheese. Without these bacteria, the cheese will just taste like "milk" – it is the fermentation that creates the magic. The mixture is very efficient and treats up to 50 liters of milk.
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✔ Authentic "Feta" taste
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✔ For 50 L of milk
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✔ Gluten-free
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✔ Long shelf life
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Tip: To make a real Greek salad cheese, you also need rennet and calcium chloride (if using store-bought milk). Remember that the cheese should be stored in brine in the fridge to develop the best flavor.
Features
- ✔ Authentic result: Contains Lactobacillus bulgaricus and Streptococcus thermophilus which are typical for Greek cheeses and yogurt.
- ✔ Easy to use: Freeze-dried powder that dissolves easily in water before adding.
- ✔ Stable process: Ensures even acidification of the milk, resulting in a predictable cheese every time.
- ✔ Versatile: The cheese can be enjoyed fresh in salads, marinated in oil, or used in hot dishes (e.g. pies).
Specifications
| Brand | Browin |
| Type | Starter culture (freeze-dried) |
| Capacity | For approx. 50 liters of milk |
| Weight | 3 g |
| Ingredients | S. thermophilus, L. bulgaricus, L. helveticus, L. lactis, L. cremoris, lactose |
Instructions
- Heat 6 liters of milk to 33°C.
- Dissolve approx. 0.4 g of culture in a little lukewarm water and stir into the milk. Leave for 1 hour.
- Add calcium chloride and rennet (see separate packages for amounts).
- When the curd is firm (after approx. 50 min), cut it into cubes.
- Drain the whey, press the cheese lightly, and then place it in brine for storage.
FAQ
How long does the pack last after opening?
Store it in the fridge in a sealed container. For the longest possible shelf life, it can also be frozen. Shelf life is excellent as long as moisture doesn't get to the powder.
Can I use goat milk?
Yes, absolutely! Traditional Feta is often made from a mix of sheep and goat milk. Goat milk gives an even more authentic and sharper taste than cow milk.
Is the product gluten-free?
Yes, the bacterial culture is completely gluten-free.
