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labferment pulver mikrobiell 1 stück (570)

320 Ft.


labferment pulver mikrobiell 1stück (1gr)

Kann viel besser aufbewahrt werden als das flüssige Labferment. Ideal für tropische Regionen. Mikrobiell, stark konzentriert : 1 / 150.000. 1 g reicht aus für 150 l Milch.

rennet powder microbial 25 g


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®

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

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.


  • Gewicht: 0.001kg
  • Hergestellt von: Nincs gyártó

Dieser Artikel wurde am Montag, 23. Januar 2012 im Shop aufgenommen.

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