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Are you fed up with the quality of the yoghurt available at shops? Or have you ever thought about preparing your own, home-made yoghurt which is free from sugar and artificial ingredients? Now you have the chance to become a professional yoghurt manufacturer.
This Lactoferm Yoghurt Culture
is a product which is perfect for professionals and amateurs who wish
to prepare their own yoghurt. It contains only good bacteria:
Streptococcus termophilus and Lactobacillus bulgaricus cultures. Each
package includes 5g of content and this amount is ideal for the
preparation of 1 liter culture.
The culture can be re-cultivated
many times. In order to do so, you just need to store from 2 up to 3
tablespoons in your fridge for the next time you want to prepare some
yoghurt. Moreover, freezing can be also helpful in case of achieving the
best quality of your dairy product – you need to keep the culture dry
in the refrigerator.
To make your own, natural and soft yoghurt,
you need up to 8 hours. The mixture should be heated in 47 degrees
Celsius. In case you want to produce some hard cheese, fresh cheese
and/or soft curd cheese you also need Lactoferm rennet.
Lactoferm Rennet liquid 25ml ( Animal Rennet )Highly concentrated = 1/10,000. Store refrigerated!Dos..
Lactoferm Rennet liquid 250ml ( Animal Rennet )Highly concentrated = 1/10,000. Store refrigerated!Do..
Lactoferm Cheese CultureWhile
it is possible to make your own home-made cheese without the usage o..
Lactoferm Kefir CultureContent 5g. For 1 litre culture. One culture will be
enough for around 15 lo..
Lactoferm Yoghurt Bifidus CultureContent 5g.Sufficient for 1 litre of bifidus yoghurt. Can be
Lactoferm - Microbial Rennet1 g of powder is sufficient for 150 l milk.Microbial, highly concentrate..
Powder Rennet 5 x
1g Sachets - 1g Sufficient for 100L of milk (10kg cheese)Microbial rennet is
Formaggi Freschi 10gRecipe: Pasteurize (optional) full fat milk 72° degrees C°
for 15 seconds...
Caciotta 10g- Cheese CultureCaciotta is a unique type of cheese made especially in the regions ..
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 ..
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..
Cheese Mold - Cheese FormDiameter: 13cmHeight: 7cmCheese weight: 0.9kg
Made of high quality cast aluminum with special food safe coating and stainless steel cutting wires...