Culture for Creamy Cheeses for 50 liters of milk FS0701
Made in Italy
The Culture for Creamy Cheeses for 50 liters of milk is a variety of live microorganisms/yeast bacteria that help in the rapid acidification of milk and curd as well as the subsequent maturation of creamy cheeses, also known as Touloumisio and Xynotyri. The cultivation imparts the characteristic flavor and aroma to these cheeses, leading to a developed and rich-tasting final product. Additionally, the cultivation aids in the maturation of the cheese. Cultivation for Creamy Cheeses is freeze-dried and available in powder form, ideal for 50 liters of milk. One package of Cultivation for Touloumisio and Xynotyria, along with 50 liters of milk, yields approximately 50 kilograms of creamy cheeses. This specific cultivation variety can also be used for other cream-based cheeses.
Instructions for Use of Cultures
We shake the packet to gather the powder at the bottom. Using sterilized scissors, we open the packet without touching it with our fingers. We pour the culture into 2-3 liters of milk at a minimum temperature of 35 degrees Celsius, which has been pasteurized (using the same milk that we will use for cheese-making)
Using a sterilized stainless steel or glass rod, we stir well to dissolve the powder. We only dissolve the amount of culture we need each time. The solution should not remain for more than 10 minutes before pouring it into the milk. We add the solution to the milk at least 20 minutes before adding the rennet, allowing time for the microorganisms to develop. The lower the coagulation temperature, the slower the pH drop. Always keep the culture sealed and refrigerated.
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