Lactic cultures
Ingredients
Cheese moulds
Supplies
Kits
Description
Cream Cheese Culture – Craft Smooth, Tangy, and Creamy Cheese at Home
Our Cream Cheese Culture is designed for making rich, smooth, and creamy cream cheese with a delightful tang. Perfect for spreading on bagels, using in cheesecakes, or as a versatile ingredient in a variety of dishes, this culture ensures consistent, high-quality results every time.
Key Features:
- Ideal for Cream Cheese: Specially formulated to create the perfect creamy, tangy flavour and smooth texture.
- Easy to Use: Suitable for both beginners and experienced cheesemakers with clear instructions for effortless results.
- High-Quality Ingredients: Carefully selected bacterial strains promote fermentation, ensuring the ideal flavour and texture.
Package Options:
- CapCulture (Encapsulated Form): Convenient and precise, with one capsule per 10 litres of milk.
- BulkCulture (Powdered Form): Designed for larger-scale production, with one gram per 20 litres of milk.
Make delicious, homemade cream cheese with this high-quality culture, adding a fresh and natural touch to your kitchen creations. Enjoy the perfect balance of creaminess and tanginess in every bite!
Technical Specifications
- - Lactococcus lactis subsp. lactis
- - Lactococcus lactis subsp. cremoris
- - Lactococcus Lactis subsp. lactis biovar. diacetylactis
- - Leuconostoc mesenteroides
- - Leuconostoc pseudomesenteroides
- - Inulin (plant base fiber)
- - Bacteria carrier: lactose
Optimal inoculating temperature: 22-23 °C
Dosage: 1 capsule / 10 litres of milk
Pull the capsule apart and dissolve the culture in a little lukewarm water. Then add this aqueous solution to the milk and mix thoroughly.
Storage: -18°C to +4°C