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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.
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Cheesemaking Wax 150g
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Salinity Meter 0-300g/l - Aerometer, Brine Hydrometer
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25 x Cheese Mold - Cheese Form
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Weight: 1kg (2 lb)
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Cheese Wax – 1kg
Weight: 1kg (2 lb)
It will be used in my cheese making
This was easy to use and produced the expected results in the time given on the instruction. I have since made 3 cheddars from the same batch, and froze various portions of it for future use. Very affordable, too!
made this up as suggested, used some to.make creamcheese and froze rhe rest. Now have enough for the forseeable future. The creamcheese is delicious and it is lovely to have a ready supply. It can be used as a savoury with the addition of salt and herbs or just add icing sugar, vanilla and flavouring of your choice (lemon is lovely) to make an easy cheesecake.