Feta, Raclette, Cheddar cheese culture - YoBiotik - 5 pcs

Feta - Raclette - Cheddar cheeses culture

feta making recipe

cheddar cheese making

It is a mixture of mesophilic and thermophilic acidifying and aroma-forming bacteria. During their maturation cycle, almost no carbon dioxide is formed, so it is recommended primarily for closed cheeses such as feta, raclette and cheddar cheese.

Use: pull the capsule apart and dissolve the culture in a little lukewarm water or milk. Then add this solution to the milk and mix thoroughly.

Culture rate: 1 capsule is recommended for 10 litres of milk.

• - inulin (vegetable fiber)
• - bacterial carrier: lactose
• - Streptococcus salivarius subsp. thermophilus
• - Lactobacillus delbrueckii subsp bulgaricus
• - Lactococcus lactis subsp. lactis
• - Lactococcus lactis subsp. cremoris