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it is possible to make your own home-made cheese without the usage of
cheese culture, it is advisable to use this product as it can help good
bacteria to transform milk and leads to the production of cheese
characterized by fully developed flavor.
All cheese cultures,
even though within the range of products dedicated for cheesemaking
there are a number of their types, are responsible for raising the
acidity of milk and help the rennet to set the cheese. They can be also
helpful in the case of preserving the unique flavor and taste of the
This Lactoferm Cheese Culture contains lactic acid bacteria: Streptococcus cremoris, Streptococcus lactis, Streptococcus lactis subsp. Diacetylactis and Leuconostic cremoris.
Therefore, it can be used for the production of fresh cheese, soft curd
cheese, hard cheese and cream (in case of making hard cheese, fresh
cheese and/or soft curd cheese, Lactoferm rennet is required).
bottle includes 5g of the product for 1 liter culture or 100 liters of
milk. It acidifies the milk for making cheese, soft curd cheese and
butter. 1 liter of “mother culture” is enough for acidifying 100 liters
of milk. This mother culture can easily be frozen in small portions.