Culture for Greek Graviera Cheese
for 50 liters of milk

Culture for Greek Graviera Cheese for 50 liters of milk FS0703

Made in Italy

The Culture for Greek Graviera Cheese for 50 liters of milk is a blend of live microorganisms/bacteria that aid in the fermentation of milk and result in a well-developed and flavorful Graviera cheese. The Culture for Greek Graviera Cheese for 50 liters of milk is freeze-dried and comes in powder form, which is ideal for 50 liters of milk. One package of Culture for Greek Graviera Cheese along with 50 liters of milk yields approximately 6 kilograms of Graviera cheese. This specific culture variety can also be used for other hard cheeses such as Emmental.

• Excellent Quality.
• Bacterium Linens
• Freeze-Dried.
• Powder Form.
• For 50 Liters Milk.
• Perfect for Traditional Greek Graviera Cheese.
• Appropriate 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.