Kaas cultuur voor Griekse kaas / feta
Merk: Bioprox, bekijk ook andere Bioprox Yoghurtmakeraccessoires
- Uiterlijk 5 december in huis
- Inclusief verzendkosten
- Ophalen bij een afhaalpunt mogelijk
- 30 dagen bedenktijd en gratis retourneren
- Dag en nacht klantenservice
Productomschrijving
A perfectly selected mix of cultures of milk fermentation bacteria, enabling quick preparation of delicious homemade Greek cheese, constituting an excellent foundation for a healthy diet, also a gluten-free one. Thanks to using freeze drying – a special method of drying that is one of the best food preservation methods – these cultures retain their full potential for a long time.
Significant features:
• For 50 L of milk
• For Greek cheese
How to use:
In case of fresh milk coming “straight from a cow” it is recommended to perform pasteurisation in the temperature of about 65°C for 30 minutes.
Pour 6 L of milk into a pot and heat it up to the temperature of 33°C. Turn off the heat. Measure about 0.4 g of bacteria and dissolve it in a small glass in a small amount of lukewarm water. Add the bacteria dissolved in water and stir everything thoroughly. Leave it under cover for about 1 hour. After that time elapses, add about 1 g of loose calcium chloride if you used low pasteurised milk bought at a store (in case of fresh milk “straight from a cow” the addition of calcium chloride is not necessary), heat the milk up to the temperature of 38°C and add about 0.6 g of dried rennet, dissolved in a small amount of lukewarm water. Stir it with a couple of firm motions. Turn off the heat. After about 50 minutes, cut the curd into 1-2 cm cubes. You can additionally cut the curd at an angle. Leave it for 10-15 minutes so that whey starts to separate. After that time elapses, press the curd with a strainer and take out the whey getting into it with a ladle. Once the majority of whey is separated, move the curd into a cheesecloth and place it inside a cheese press. Increase the pressure gradually. After achieving the pressure of about 5 kg leave the cheese in room temperature for at least 12 hours. Move the cheese into brine (1 L of water + 180 g of salt) for 6 hours, and then to a different brine (1 L of water + 70 g of salt) for further storage. Keep it in a refrigerator.
Ingredients: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactobacillus lactissubsp. cremoris, lactose
Net weight: about 3 g
The weight of bacterial cultures may differ depending on their activity.
&