Your shopping cart is empty!
We’re looking forward to seeing your picture of this product.
We’d love to showcase your photo. It’s always fun to see different products in action, and it can be especially helpful for other customers to see whether the product will work properly.
We review every photo before it is published and reserve the right to deny a photo and comment for any reason.
Feta cheese bacteria culture 2x1g
What's the connection between milk and holes in cheese? Among others, so to speak, certain cultured bacteria. It's the bacterial cultures that give the interesting taste to the cheese, like mild, or sweet-buttery, they're also responsible for the texture of the cheese and the formation of holes.
Bacterial cultures acidify the milk (alter its pH), making it possible for enzymes (rennet) to work. They're active throughout the entire time of cheese maturation.
The cultures are packaged in five 1g pouches. One such portion is enough to make 1 kg of delicious feta cheese, so using the entire package should suffice to make 2 kg of this cheese. 1 g of cheese-making bacteria suffices for 10 L of milk.
The product must be stored at 4-8°C.
Feta cheese bacterial cultures - 2x1g
Thermophilic bacteria: Streptococcus salivarius subsp. thermophilus,
Mesophilic bacteria: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris,
Starter-cultures. Introducing to making milk products
Rennet. Definition, types and application
Homemade cheese. Basic kits and ingredients
Powder Rennet 5 x 1g Sachets - 1g Sufficient for 100L of milk (10kg cheese)
Vinegar mother culture for starting up wine vinegar, apple vinegar, etc. Natural vinegar can on..
Food Colouring Liquid – Yellow 25mlPerfect for use on cakes, drinks, gum paste, fondant, pastri..
Cheese and butter spices – Mix for Cheese – 25g
Cheesecloth, ideal for home cheese production
A popular alternative to ..
Cheesecloth, ideal for home cheese production.
Universal use as a chees..
ANIMAL LIQUID RENNET 100ml – Is prepared naturally by abomaso frozen and controlled..
LIQUID CHLORIDE OF CALCIUM 100ml
USE: Dissolve the contents of the bott..
Cheese Mold - Cheese Form
This Cheese Press is ideal for home cheese maker's and professionals.With this..
Great for transferring liquids specially for aromatherapy, winemaking, cheesemaking..
Cheesemaking Wax 150g
Red wax is used for coating of rennet ripeni..
For monitoring the concentration of your brine. 0..
The Mad Millie Vegetarian rennet is a microbial rennet used to coagulate milk ..
Calcium chloride should be added to milk to increase cheese production efficiency, as it improves th..
Excellent composition of aromatic herbs and spice emphasising taste and s..
Vinegar mother culture for starting up wine vinegar, apple vinegar, etc.
Cheesemaking Yellow 150g
Yellow wax is used for coating of rennet ripeni..
10 x Cheese Mold - Cheese Form
20 x Cheese Mold - Cheese Form
25 x Cheese Mold - Cheese Form
5 x Cheese Mold - Cheese Form
Cheese Wax – 1kg
Weight: 1kg (2 lb)