Culture for Feta Cheese
for 50 liters of milk

Culture for Feta Cheese for 50 liters of milk FS0709

Made in Italy

Culture for Feta Cheese for 50 liters of milk is a variety of live microorganisms/starter bacteria that aids in the rapid acidification of milk and curd formation, as well as its subsequent maturation into Feta cheese. The cultivation imparts the characteristic flavor and aroma to Feta cheese, resulting in a well-developed and flavorful cheese. Additionally, the cultivation assists in the cheese's maturation process. Culture for Feta Cheese for 50 liters of milk has been freeze-dried and is available in powder form, which is ideal for 50 liters of milk. One package of Cultivation for Feta Cheese, along with 50 liters of milk, yields approximately 25 kilograms of Feta cheese. This particular variety of cultivation can also be used for other soft brine cheeses. The cultivation available in our store ensures that Feta cheese possesses all the beloved and distinctive characteristics and flavors, guaranteeing a unique outcome.

• Excellent Quality.
• Bacterium Linens
• Freeze-Dried.
• Powder Form.
• For 50 liters Milk.
• Perfect for Feta Cheese.
• Ideal for other Soft Bribe Cheeses as well.
• Safe for Contact with Food.

Dimensions of Package :
• Length: 18.5 cm.
• Width: 14 cm.
• Height: 0.1 cm.
• Weight: 10 gr.

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.

Feta Cheese Making Instructions

• Drain the (cow's or sheep's) milk. Feta cheese is exclusively made from sheep's milk or a mixture of sheep's and goat's milk in a 70/30 ratio. The curd can be made from sheep's, goat's, cow's milk, or their blends.
• Pasteurize the milk (heat it to 65 °C for 30 minutes with continuous stirring, and then cool it to approximately 32 to 34 °C).
• Inoculate with a clean feta culture or add cow's traditional yogurt (250 to 300 grams per 100 kilograms of milk).
• Add calcium chloride if using cow's milk, and optionally, a whitener.
• After approximately 15 minutes, add rennet (cheese starter culture). Add enough quantity for the milk to coagulate in 45-60 minutes.
• Allow the milk to rest at the same temperature (32 to 34 °C) until coagulation is complete.
• Cut the curds (using a knife or special curd cutter) into cubes about the size of an almond.
• Remove the whey.
• Add 1% cooking salt to the curds.
• Drain the curds in cheesecloth or special perforated molds measuring 10 cm x 10 cm x 15 cm, so that the weight of the cheese is between 800 grams and 1 kilogram.
• Allow the curds to drain and flip them twice for 1 hour or longer, until the cheese tightens.
• Place the cheese in containers with 12% brine and seal the containers.
• Store the containers in a room at a temperature of 18 °C for approximately 10 days.
• Transfer the cheeses to the refrigerator to continue maturing for at least 15 days. For feta cheese, the total ripening time should be at least two months.
• Keep the package cool and dry.