SKU
FS0708
FS0708, Culture for Feta Cheese for 20 liters of milk, Excellent Quality, Freeze-Dried, Powder Form, For 20 Liters of Milk, Rapid Acidification, Perfect for Feta and White Cheeses, Feta Cheese with Perfect Texture and Flavor, Suitable for Professional and Home Use.
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SKU
FS0709
FS0709, Culture for Feta Cheese for 50 liters of milk, Excellent Quality, Freeze-Dried, Powder Form, Rapid Acidification, Perfect for Feta and White Cheeses, Feta Cheese with Perfect Texture and Flavor, Suitable for Professional and Home Use.
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SKU
FS0710
FS0710, Culture for Feta Cheese for 1000 liters of milk, Excellent Quality, Freeze-Dried, Powder Form, Rapid Acidification, Perfect for Feta and White Cheeses, Feta Cheese with Perfect Texture and Flavor, Suitable for Professional and Home Use.
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SKU
FS0703
FS0703, Culture for Greek Graviera Cheese for 50 liters of milk, Excellent Quality, Freeze-Dried, In Powder Form, Perfect for Graviera or Gruyere, Graviera with Perfect Texture and Flavor, for Professional and Home Use.
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SKU
FS0705
FS0705, Culture for Greek Kefalotyri Cheese for 50 liters of milk, Excellent Quality, Freeze-Dried, In Powder Form, Perfect for Kefalotyri, Ideal for Ladotyri, Kefalotiri Cheese with Perfect Texture and Flavor, for Professional and Home Use.
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SKU
FS0704
FS0704, Culture for Greek Kasseri Cheese for 20 liters of milk, Excellent Quality, Freeze-Dried, In Powder Form, Perfect for Kasseri, Kasseri Cheese with Perfect Texture and Flavor, for Professional and Home Use.
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SKU
FS0706
FS0706, Culture for Kefir for 20 litres of milk, Excellent Quality, Freeze-Dried, Powder Form, Yeasts, Lactic Acid Bacteria, Perfect for Traditional Kefir, Kefir with Perfect Texture and Flavor, for Professional and Home Use.
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SKU
FS0707
FS0707, Culture for Roquefort Cheese for 50 liters of milk, Excellent Quality, Refrigerated Drying, Powder Form, Perfect for Roquefort and Blue Cheeses, Roquefort with Perfect Texture and Flavor, Suitable for Professional and Home Use.
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SKU
FS0701
FS0701, Culture for Creamy Cheeses for 50 liters of milk, Excellent Quality, Freeze-Dried, Powder Form, Rapid Acidification, Perfect for Feta and White Cheeses, Creamy Cheese with Perfect Texture and Flavor, Suitable for Professional and Home Use.
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SKU
FS0702
FS0702, Culture for Traditional Greek Yoghurt for 50 litres of milk, Yoghurt or Yogurt, Excellent Quality, Freeze-Dried, In Powder Form, Ideal for Traditional Yogurt, Perfect for Yoghurt, For Professional or Domestic Use.
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SKU
FS0711
FS0711, Culture for Strained Greek Yoghurt for 50 litres of milk, Yoghurt or Yogurt, Excellent Quality, Freeze-Dried, In Powder Form, For 50 Liters Milk, Ideal for Strained Yogurt, Perfect for Greek Yoghurt, For Professional or Domestic Use.
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SKU
JM0040
JM0040, Culture for Blue Cheeses, Excellent Quality, Freeze-Dried, In Powder Form, For 500 Liters Milk, Perfect for Blue Cheeses, Ideal for Roquefort or Stilton, Appropriate for Contact with Food.
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SKU
JM0041
JM0041, Culture for White Cheeses, Excellent Quality, Freeze-Dried, In Powder Form, For 250 - 300 Liters Milk, Perfect for White Cheeses, Ideal for Camembert or Brie, Appropriate for Contact with Food.
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SKU
JM0042
JM0042, Culture for Red Cheeses, Excellent Quality, Freeze-Dried, In Powder Form, For 1.000 Liters Milk, Perfect for Red Cheeses, Ideal for Limburger or Brick, Appropriate for Contact with Food.
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SKU
JM0043
JM0043, Culture for Cheeses, Excellent Quality, Freeze-Dried, In Powder Form, For 1 Liter Milk, 3 Pieces, Perfect for Soured Milk, Curd, Sour Cream, Butter Milk or Cheeses, Ideal for Limburger or Brick, Appropriate for Contact with Food.
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The Cheese Starter Cultures add the the characteristic flavor and smell to cheeses, yoghurts or kefir. The Cheese Starter Cultures are added to hot milk at a specific temperature and for a specific time so that the pH of the milk becomes acidic and thereafter adding the rennet to ferment to produce the cheese or yogurt. Also, the Cheese Starter Cultures help to mature the cheese.
The bacteria contained in the Cheese Starter Cultures are usually lactic and yogurt crops. There are two types of bacteria: Mesophilic and Thermophilic. Mesophilic survive at temperatures up to 40 degree Celsius. They are mainly used to make soft cheeses such as camembert and brie but also for yogurt. Thermophilic survive at temperatures up to 50 degree Celsius and are used for harder or chewy cheeses, such as Halloumi.
In our shop you will find a wide range of Cheese Starter Cultures for hard or soft cheeses, yoghurt or kefir. Select the appropriate Cheese Starter Cultures, depending on the type of cheese, yoghurt or kefir you will make.
Cheese Making Equipment
Cheese Starter Cultures
