Bacterial cultures for Greek cheese

A perfectly selected mix of lyophilised lactic acid fermentation bacteria, allowing you to prepare delicious Greek cheese of feta type, constituting an excellent cornerstone of a healthy diet, also gluten-free. 

• A mixture ideal for home production of Greek cheese of feta type - the addition of bacteria speeds up and stabilises the whole process.
• Easy to use - the use of a mixture of lyophilised meso- and thermophilic lactic fermentation bacteria in home cheese production does not require specialised knowledge or skills. 
• Long shelf life - since the bacteria are lyophilised, i.e., dried at low temperature under high pressure, they can be stored for a long time without losing their effectiveness.
• Extremely efficient - the mixture of lyophilised meso- and thermophilic lactic fermentation bacteria is designed to ferment as much as 40 litres of milk. 
• One mix, lots of pleasure - it can be eaten raw or used as an ingredient of salads, starters and various main dishes. Visit our Recipe Book.

A mix of lyophilised meso- and thermophilic lactic acid fermentation bacteria is the perfect starter and additive for production of homemade Greek cheese of feta type. Thanks to these selected bacteria, the fermentation process is faster and more stable, resulting in a product with a uniform texture and flavour. 

How to use:

In the case of fresh milk coming “from a cow” it is recommended to subject the milk to pasteurisation in a temperature of about 65⁰C for 30 minutes.

Pour 6 litres of milk into a pot and warm it up to 33°C. Turn off the heat. Measure out about 0.4 g of bacteria and dissolve it in a little bit of lukewarm water in a shot glass. Add everything to milk and mix thoroughly. Leave the container covered for about 1 hour. After that time – if you used store milk pasteurised in low temperature – add about 1 g of bulk calcium chloride (in the case of fresh milk “from a cow” the addition of calcium chloride is unnecessary) and then heat up the milk to 38°C and add about 0.6 g of dried rennet, dissolved in a small amount of lukewarm water. Stir the milk with a few vigorous movements. Turn off the heat. After about 50 minutes, cut the curd into 1-2 cm cubes. You can also additionally cut the curd diagonally. Leave it for 10-15 minutes for the whey separation to start. After this time, press the curd with a strainer and remove the whey flowing into it with a ladle. Once the majority of the whey is separated, move the curd to a cheesemaking cloth and put it into a cheese press. Gradually increase the load on the press. Once your reach the load of about 5 kg, leave the cheese for at least 12 hours in room temperature. Move the cheese to brine (1 L water + 180 g salt) for 6 hours, and then into another brine (1 L water + 70 g salt) for further storage and keep it in the fridge.

Ingredients: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris, lactose.

The best before date takes into account the possibility of transporting the product in a temperature of less than 30°C for up to 7 days.

You can find detailed recipes for different types of cheese in the Cheesemaking Calculator.