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Lactoferm Cheese CultureWhile it is possible to make your own home-made cheese without the usage o..
£7.99
Lactoferm Kefir CultureContent 5g. For 1 litre culture. One culture will be enough for around 15 lo..
Lactoferm Yoghurt CultureAre you fed up with the quality of the yoghurt available at shops? Or have ..
Lactoferm Yoghurt Bifidus CultureContent 5g.Sufficient for 1 litre of bifidus yoghurt. Can be re-cu..
Formaggi Freschi 10gRecipe: Pasteurize (optional) full fat milk 72° degrees C° for 15 seconds...
£5.69
Formaggi Stagionati 10gRecipe: Pasteurize (optional) full fat milk 72° degrees C° for 15 sec..
Brie 10gRecipe: Pasteurize the milk for 30 minutes at 65° C, then cool to 38° C. Inoculate with the ..
Caciotta 10g- Cheese CultureCaciotta is a unique type of cheese made especially in the regions ..
Camembert 10gRecipe: Pasteurize whole milk at 72° C for 15 seconds. When the milk drops to a tempera..
Caprino Fresco 10gRecipe: Pasteurize the whole milk at 72° C for 15 seconds. When the milk drops to ..
Primo Sale 10gRecipe: Pasteurize (optional) full fat milk 72° degrees C° for 15 seconds. When the mi..
Robiola 10gRecipe: Pasteurize (optional) whole milk at 72° C for 15 seconds. When the milk drops to ..
Stracchino 10gRecipe: Pasteurize whole milk at 72° C. When the milk drops to a temperature of 39° C..
Taleggio 10gRecipe: Heat whole milk at 72° C for 15 seconds. When the milk drops to a temperature of..
Mozzarella Fiordilatte 10gRecipe: At a temperature of 42° C. Add the culture for mozzarella, mix and..
Ricotta 40gRecipe: RICOLAT allows to produce 100% of the ricotta present in the final processing wh..
£6.39
