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Feta Cheese Culture for 20 liters of milk FS0708

The Feta Cheese Culture is a variety of live microorganisms that help in the rapid acidification of milk and curd, as well as in the subsequent...

Feta Cheese Culture for 20 liters of milk FS0708

The Feta Cheese Culture is a variety of live microorganisms that help in the rapid acidification of milk and curd, as well as in the subsequent maturation of the cheese. It imparts a characteristic flavor and aroma to feta, resulting in a richly flavored cheese.

The culture has been freeze-dried and is in...

See Description & Specifications See Description & Specifications
9 50 €
10 Coins 10 Coins
Delivery Monday, 12 October
4,50 € shipping cost
Sent from Greece
From Dimtsas
Greece
1 piece
See Livestock Handling Supplies on the page of Dimtsas
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Description & Specifications

Feta Cheese Culture for 20 liters of milk FS0708

The Feta Cheese Culture is a variety of live microorganisms that help in the rapid acidification of milk and curd, as well as in the subsequent maturation of the cheese. It imparts a characteristic flavor and aroma to feta, resulting in a richly flavored cheese.

The culture has been freeze-dried and is in powder form, ideal for 20 liters of milk. One package of Feta Culture yields approximately 10 kilograms of Feta. It can also be used for other brined soft cheeses.

Available Information:

  • Excellent Quality
  • Freeze-Dried
  • In Powder Form
  • For 20 Liters of Milk
  • Perfect for Feta
  • Also Ideal for Other Brined Soft Cheeses
  • Suitable for Food Contact

Packaging Dimensions:

  • Length: 18.5 cm
  • Width: 14 cm
  • Height: 0.1 cm
  • Weight: 10 g

Usage Instructions:

  • Shake the packet to gather the powder at the bottom.
  • Use sterilized scissors to open the packet.
  • Add the culture to 2-3 liters of milk at a temperature of 35°C.
  • Stir with a sterilized stick to dissolve the powder.
  • Apply the solution to the milk at least 20 minutes before adding the rennet.

Instructions for Making Feta Cheese:

  • Drain the milk.
  • Pasteurize the milk at 65°C for 30 minutes and cool it to 32-34°C.
  • Once the milk has set, cut the curd into cubes.
  • Add cooking salt at 1% and drain in molds.
  • Let the whey drain.
  • Place the cheese in containers with 12% brine for maturation.
  • Leave in the refrigerator for at least 15 days.

Manufacturer

Manufacturer Details

Warnings & Safety Information
Type
Miscellaneous Parts

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

9,50 €
4,50 €   shipping cost