Cheese culture for 1 liter to make cheese yourself

This cheese culture contains special lactic acid bacteria (Streptococcus cremoris, Streptococcus lactis, Streptococcus lactis subsp. Diacetylactis and Leuconostic cremoris). The sour milk you prepare with this culture contains about 0.7 to 0.8% lactic acid, about 95% of which is dextrorotatory (L+). This cheese ferment can be used for fresh cheese, curd, hard cheese and cream.

ATTENTION: This ferment only makes the milk sour. Therefore, for the preparation of hard cheese, cream cheese or curd, you still need rennet ferment.

Directions for use
Dissolve the cheese culture in 1 liter of sterilized milk. Boil raw milk (fresh milk from the farm) first and then let it cool down to about 20 °C. Shake well, seal and let stand at room temperature in a vibration-free place for about 16 to 24 hours. After another 12 hours of aging in the refrigerator, the culture is ready. The sour milk can now be enjoyed as is or used to prepare curd, cream cheese or hard cheese.

You can also "grow on" this culture . Keep 2 to 3 soup ladles of this culture for your next preparation. The sour milk can be stored in the refrigerator for about 1 week to 10 days. If you want to keep the sour milk longer, you will need to freeze it.

Note: This item will be stored refrigerated at about 6°C.