A perfectly selected mix of lyophilised meso- and thermophilic lactic acid fermentation bacteria, allowing you to prepare delicious homemade cottage cheese or soured milk. 

• A mixture ideal for home production of cottage cheese or curdled milk - 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 50 litres of milk. 
• One mix, many ways to make delicious cottage cheese - a mix of lyophilised lactic fermentation bacteria can be used to make different types of cottage cheese, as well as curdled milk, allowing you to experiment and create a variety of flavours and textures. 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 cottage cheese or curdled milk. Thanks to these selected bacteria, the fermentation process is faster and more stable, resulting in a product with a uniform texture and flavour. 

Recipe for cottage cheese: 

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). Then, in order to obtain cottage cheese, gradually* heat up the soured milk obtained 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 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.

Remember to carefully follow the instructions for the amount and time of fermentation, as fermenting for too long can lead to milk decomposition and an unpleasant smell.

Also take advantage of our cheesemaking calculator.

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.

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