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Feta cheese bacteria culture 2x1g

£6.79

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Product Code: Cheese Culture for Feta 2x1g
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Availability: 2-3 Days

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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