Culture for Greek Kefalotyri Cheese
for 50 liters of milk

Culture for Greek Kefalotyri Cheese for 50 liters of milk FS0705

Made in Italy

The Culture for Greek Kefalotyri Cheese for 50 liters of milk It is a mixture of live microorganisms/bacteria that help in the fermentation of milk and result in a mature and flavorful kefalotyri or also known as kefalotiri cheese and Ladotyri cheese. Additionally, the culture aids in the ripening of the cheese. The Culture for Greek Kefalotyri 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 Kefalotyri along with 50 liters of milk yields approximately 6 kilograms of Kefalotyri or Ladotyri cheese. This specific culture variety can also be used for other hard cheeses. The culture you will find in our store imparts all the beloved characteristics and flavors to the kefalotyri cheese, ensuring a unique result.

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