|Cheese making ingredients||Cheese cultures|
Stagionato Cheese Bacteria Culture
Lyophilized lactic ferments
Made in EU
STORAGE CONDITIONS AND USAGE INSTRUCTION:
Store up to 4 °C.
Heat the milk to 42 °C, add the bacterial cultures, mix and set aside. When the temperature reaches 36 °C, liquid rennet is added. The curd should be ready after 18-20 minutes. As soon as the milk starts to thicken, cut the curd into approximately 5 cm cubes. acting very gently and letting it rest Heat the curd to 40 °C, shaking it without breaking it for about 5 minutes. Using a sieve, remove the whey and gently place it in the form. After about 20 minutes, turn the cheese, the second round after 50 minutes. After a few hours, another turn is performed, salting the surface with fine salt. The cheese matures at 10/12 °C. After about 7 days, you can try the cheese. It is also suitable for longer maturation, then it sharpens its taste.
Package for 20L of milk