BACTERIAL CULTURES FOR COTTAGE CHEESE

DESCRIPTION

A perfectly selected mix of lyophilised lactic acid fermentation bacteria, allowing you to prepare delicious homemade cottage cheese or soured milk. Adding bacteria accelerates and stabilises the sour... more >

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SYMBOL

411243

EAN

5904816000313

BRAND

Browin logo

Description


A perfectly selected mix of lyophilised lactic acid fermentation bacteria, allowing you to prepare delicious homemade cottage cheese or soured milk. Adding bacteria accelerates and stabilises the soured milk production process.

Preparation: 

Pour 5 litres of low-pasteurised (up to 74°C) or fresh milk into the pot and heat it up to the temperature of 40°C. Add about 0.3 g (about 1/5 teaspoon) of bacteria dissolved in about 30 mL of cool water or milk. Leave everything for 24 hours in room temperature (this process allows obtaining soured milk). Heat soured milk gradually* up to the temperature of 38-45°C and maintain it until the moment of whey separation (for at least 30 minutes). Move the curd grains to a cloth to drain them and put them into a refrigerator for about 8 hours. We recommend eating the cottage cheese with some sour cream and chives, or in a sweet variation - with fruit.

*The lower the temperature, the milder your cottage cheese will be.

Product activity: 1 U. The weight of bacterial cultures may vary depending on their activity. It is recommend to subject fresh milk coming straight from a cow to pasteurisation in the temperature of about 65⁰C for 30 minutes.

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

Attributes

Intended use
do twarogu oraz zsiadłego mleka

Wydajność
na 50 L mleka

Aktywność
1 U

BACTERIAL CULTURES FOR COTTAGE CHEESE

BACTERIAL CULTURES FOR COTTAGE CHEESE

15,79 zł

AVAILABILITY

Large amount

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