Regisztráció
Elfelejtett jelszó?

Szárított tej oltó kultúra 150 Liter tejhez (570)

320 Ft.

Megveszem:

Szárított holland tej oltóanyag.  (baktériumkultúra) 1tasak 150 Liter tej beóltásához
Lágy és keménysajtok és házitúró készítéséhez.

Használatától a sajt sokkal simább lesz, kevésbé darabos, mint általában a folyékony oltóanyagok használatánál.

Hosszú eltarthatóság, egyszerû tárolás.

Fél deciliter vízben feloldjuk, majd  hozzákeverjük, a hõkezelt és kb. 20 celsiusfokra visszahûtött tejhez.

1gr oltóanyag, kb. 150 Liter tej beoltásához elegendõ.

A beoltás után a tejet 24 órán keresztül állni hagyjuk.

Streptococcus baktériumot tartalmaz.


rennet powder microbial 25 g
LACTOFERM® CHEESE Culture

This Lactoferm® cheese ferment contains special lactic acid bacteria
(Streptococcus cremoris, Streptococcus lactis, Streptococcus
lactis subsp. Diacetylactis and Leuconostic cremoris). The soured
milk that you make with this culture contains approximately 0.7
to 0.8 % lactic acid, of which approximately 95 % is dextro-lactic
acid (L+). This cheese ferment can be used for fresh cheese, soft
curd cheese, hard cheese and cream.

NOTE : this ferment only sours the milk. To prepare hard cheese,
fresh cheese and/or soft curd cheese you also need Lactoferm®
rennet.

Instructions for use

Dissolve the cheese ferment in 1 litre of sterilised milk. Raw milk
(fresh farm milk) must be boiled first and allowed to cool to about
20°C. Shake well, seal and leave to stand about 16 to 24 hours at
room temperature (20-24 °C) in a vibration-free position. After
being ripened for a further 12 hours in the refrigerator, this culture
is ready. You can now use the soured milk as such, or use it to prepare
quark (soft curd cheese), fresh cheese or hard cheese.
For the preparation of quark (soft curd cheese), fresh cheese or
hard cheese, the milk to be turned into cheese has to be ‘inoculated’
with 1% (thus 10 ml per litre of milk) of this soured culture.

The milk is raised to the correct temperature and the Lactoferm®
rennet is added : 1 gr/150 l of soured milk
Separately, 1 gram has to be dissolved in 100 ml chloride free water (demineralized water) and added to the milk.

Curdling time : 24 hours at room temperature, then allow to drain
in a fine sieve, cloth or a special curd cheese bag for 3-10 hours.

You can also use this culture to ‘grow on’, by keeping
2-3 soupspoon-fuls of the current culture for your next
preparation(s).

The soured milk can be kept for about 1 week to 10 days in the
refrigerator. If you want to keep the soured milk for longer you
will have to freeze it.
ENJOY !



  • Súly: 0.001kg
  • Gyártó: Nincs gyártó

Termék beszállítási dátuma 2012 janur 23, htf.

Ltogassa meg a Hzi sr s plinka fz webruhz webzletet a ShopManian
Az Ön IP címe: 54.161.145.251
Copyright © 2014 Olaszsped - Készítette: S-Space Bt.