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Lactoferm Cheese Culture

  • £7.99
  • £4.99

  • Brand: Lactoferm
  • |
  • Product Code: Cheese-Mother-Culture
  • |
  • Availability: In Stock




Lactoferm Cheese Culture

While 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 final cheese. 

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). 

Each 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.

  • Lactoferm Cheese Culture
  • Content 5g. For 1 litre culture / 100L of Milk
  • Freeze dried culture of superior quality. Acidifiesthe milk needed to prepare cheese, soft curd cheese and butter. 1 litre 'motherculture' is enough for acidifying 100 litres of milk! This mother culture caneasily be frozen in small portions (e.g. 10 ml) for later use.
  • This Lactoferm® cheese ferment contains special lacticacid bacteria (Streptococcus cremoris, Streptococcus lactis, Streptococcuslactis subsp. Diacetylactis and Leuconostic cremoris).
  • This cheese ferment can be used for fresh cheese, softcurd cheese, hard cheese and cream.
  • To prepare hard cheese, fresh cheese and/or soft curdcheese you also need Lactoferm® rennet.


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Tags: rennet